Introducing a fluffy and soft banana snack cake! It has nutty pecans and toffee pieces in every bite. The pecans and toffee add-ins compliment the sweet banana flavour so perfectly. This is the best fall cake!
Relax with a slice of this soft and fluffy banana snack cake!
The cake comes together in one bowl and is super moist thanks to the sour cream and bananas used. It’s got nutty pecans that add a nice crunch, and sweet toffee bits in every bite.
Pair this with a cup of coffee and you’ll be ready to take on the day!
For more easy fall recipes, try Banana Oatmeal Breakfast Cake, Applesauce Oatmeal Breakfast Cake, and Blueberry Coffee Cake Streusel Muffins.
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Why this recipe works
Bananas - A great way to use up browning bananas!
Easy to make - This snack cake comes together in one bowl with no electric mixer.
Toffee pecan combo - Such a delicious and underrated combo!
Ingredients Notes
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Brown sugar – I like to use dark brown, but light works too.
Butter - This will be melted and cooled back to room temperature.
Bananas – Ripe, fresh bananas are used. The riper and more brown spots, the better. This means your cake will be sweeter. If using frozen, drain the liquid before mashing and measuring.
Flour – I used all-purpose flour for this recipe.
Eggs – Remove two hours before baking.
Sour cream – Adds richness to the cake. Plain full fat yogurt works as well. Remove two hours before baking.
Pecans - Chopped into smaller pieces. These toast up beautifully in the oven while the cake bakes.
Toffee - I used toffee bits, my favourite companies are Heaths and Chipits.
Step by step instructions
Here is how to make and bake this Banana Pecan Toffee Snack Cake. You will need a 8x8 inch square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 350°F/175°C and line and grease an 8x8 inch square pan. Mash the bananas and melt the butter and set aside.
Step 2 - Whisk wet ingredients. In a large bowl, add melted butter, brown sugar, and white sugar. Whisk until smooth.
Step 3 - Continue mixing. Whisk in sour cream, bananas, egg, egg yolk, and vanilla. There may be chunks because of the banana, that is ok.
Step 4 - Add dry ingredients. Add in the flour, baking soda, cinnamon, cornstarch, and salt. Using a spatula, gently fold until a soft batter forms.
Step 5 - Mix add-ins. Add in the pecans and toffee and mix in a few times until well incorporated. Don’t over-mix!
Step 6 - Transfer and bake. Transfer the batter into your pan and spread. Add extra pecan pieces and toffee bits on top. Bake for 35-45 minutes.
A toothpick inserted in the middle will come out mostly clean. If it it wet with batter, the squares are not ready yet, so continue baking. When ready, remove from the oven, cool, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- When I say cool the butter, I mean back down to room temperature after melting. It should still be liquid when whisking. Don’t refrigerate this to speed it up or else it’ll solidify.
- Speed the process of cooling the butter down by placing the glass measuring cup of butter into a bowl of cold water. Think of it like a double boiler method, but cooling instead of heating.
- Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
- Use ripe bananas. The more brown spots, the sweeter it'll be.
FAQ
Do I have to add bananas?
Yes! The bananas are mandatory and cannot be substituted.
Can I double this recipe?
Absolutely! Bake it in a 9×13 pan and keep an eye out for the time as it’ll most likely bake longer than in an 8x8 pan.
Can I use a 9x9 pan?
Yes, but the cake will not be as tall and therefore not bake for as long.
Can I use just white sugar instead?
No, you have to use brown sugar in this recipe too!
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Banana Pecan Toffee Cake
Ingredients
- 1/2 cup butter melted and cooled
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 cup bananas mashed, about 2-3 medium-sized bananas
- 3/4 cups sour cream room temperature or kefir
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 2 tsps baking soda
- 1 tsp cinnamon
- 2 tsps cornstarch
- 1/2 tsp salt
- 1/4 cup toffee bits plus more for topping
- 1/4 cup pecans chopped, plus more for topping
Instructions
- Line an 8x8 inch square metal pan with parchment paper and set aside. Preheat the oven to 350℉. Mash the bananas and set aside. Melt the butter and as it cools, prep the rest of your ingredients.1 cup bananas, 1/2 cup butter
- In a large bowl, add melted butter, brown sugar, and white sugar. Whisk until smooth.1/2 cup butter, 1/2 cup light brown sugar, 1/2 cup white sugar
- Whisk in sour cream, bananas, egg, egg yolk, and vanilla. There may be chunks because of the banana, that is ok.3/4 cups sour cream, 1 egg, 1 egg yolk, 1 tbsp vanilla, 1 cup bananas
- Add in the flour, cinnamon, baking soda, cornstarch, and salt. Using a spatula, gently fold until a soft batter forms.2 1/2 cups all-purpose flour, 2 tsps baking soda, 1 tsp cinnamon, 2 tsps cornstarch, 1/2 tsp salt
- Add in the pecans and toffee and mix in a few times until well incorporated. Don’t overmix!1/4 cup toffee bits, 1/4 cup pecans
- Transfer the batter into your pan and spread. Sprinkle with extra toffee and pecan pieces. Bake for 35-45 minutes. A toothpick inserted in the middle will come out mostly clean. If it it wet with batter, the squares are not ready yet, so continue baking.
- When ready, remove from the oven, cool, and enjoy!
Livia J Barreca says
This is not a quick recipe. Takes a lot of time but its wonderful. Cant digest any nuts or too much sugars , you only need a small piece- if you can shop yourself otherwise enjoy
Debby H says
Wonderful recipe! I made it gluten free and it came out great. It was tall in the pan. Great texture, and sooooo yummy. I used a cup to cup type of gluten free flour with zanthium gum in it. I added 1t of baking powder. I used a thermometer to use for correct bake. It took longer to bake. I baked it to 200ish measured in the center. It was perfect! Thank you for this fabulous cake!