Banoffee Cake Recipe

Moist banana cake studded with toffee, chocolate and pecans

Banoffee Cake
Makes 1 9-inch round cake

1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick or 8 tablespoons) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/3 cup sugar
1 large egg
2 teaspoons pure vanilla extract
2 ripe bananas, mashed (about 1 cup)
1/4 cup buttermilk
1/2 cup chocolate chips
1/2 cup chopped pecans
1/2 cup toffee bits
1 tablespoon raw sugar

Preheat oven to 350 degrees F.  Butter and flour a 9-inch round cake pan, set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.  Set aside.

In a small bowl, combine the chocolate chips, pecans and toffee bits. Set aside.

In a large mixing bowl, beat together the butter and sugars on medium speed till light and fluffy, about 3 minutes.  Add the egg and vanilla and beat for 1 minute more.  Turn the speed down to low and add the banana to the mixture, till just combined.  Add half the flour mixture, still on low speed, till just combined, then add the buttermilk, then the remaining flour mixture.  Add 2/3 of the chocolate-nut-toffee mixture to the batter and stir till just combined, but do not overmix.

Pour the batter into the prepared cake pan and spread evenly.  Sprinkle the remaining chocolate-nut-toffee mixture on top of the batter.  Sprinkle the raw sugar over the entire batter.  Bake the cake for 40 to 45 minutes until a toothpick comes out clean.  Cool in the pan 5 minutes, then remove from the pan and cool, right side up, on a wire rack until room temperature before cutting.

Serve as is, or with ice cream or whipped cream.

SOURCE:  Adapted from Baking: From My Home to Yours, by Dorie Greenspan

Other snack cakes you might like:
Cocoa Snack Cake
Yellow Cupcake Cones