Banana Pecan Toffee Cake
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 perfect fall 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!