This sweet Banana Toffee Cake is a great way to use up ripe bananas in a hurry. Enjoy a slice of cake and some coffee for a decadent breakfast treat.
Things I’ve learned recently are…
1. Don’t set the kitchen timer for your cookies and then go out of the room, down the hall, and into the bathroom. Chances are you won’t hear the timer go off and then your cookies will be slightly overdone when you remember that you have cookies in the oven.
2. If you do 100+ crunches on an exercise ball on day 1, don’t laugh, sneeze, or cough for at least 3 days after these said crunches.
3. Don’t let sick babies slobber all over your necklace and cough in your face, unless you like being sick for 2 weeks straight. (it’s ok…he was really, really cute:-)
4. When you buy 4 bunches of already ripened bananas on discount, you need to bake with them very soon or your kitchen will become home to fruit flies very quickly.
5. If you come out of the gym, don’t just assume the first black van you see is yours. There are other black van owners that go to your gym too. Always look inside the window first to see if you recognize the items in the front cup holder.
Banana Toffee Cake
Back to the bananas. So last week I was at Walmart, and they had boxes of “baking” bananas on sale.
Never mind the fact that I already have 2 large ziplock bags of these bananas in my freezer, I decided to purchase 4 more bunches. It’s safe to say bananas are in my top 3 favorite fruits list.
So we have had muffins, smoothies, cake, and now fruit flies.
One of these days I will actually try this easy tip to get rid of the flies, instead of chasing them with a sponge. (yes, laugh, it is a funny mental picture, I know)
This cake I found in an old Quick Cooking cookbook was the perfect way to get rid of three ripe bananas quickly.
I love easy to mix it up and toss it in a pan kind of recipes. My kids love when I add chocolate chips to any kind baked good. This was a win win for all of us!!!
Looking for more banana recipes:
Banana Toffee Cake recipe:
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (3 medium)
- 2 teaspoons vanilla
- 2 1/4 cup flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup toffee baking bits
- 1/2 cup mini chocolate chips
- 2 Tablespoons brown sugar
- 2 teaspoons cinnamon
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Beat the cream cheese, butter, and sugars until light and fluffy.
- Add the eggs, banana, and vanilla and cream again.
- Stir together the salt, flour, baking powder, and baking soda. Slowly add the flour mixture to the cream cheese mixture.
- In a small bowl combine the toffee bits, chocolate chips, brown sugar, and cinnamon.
- Stir 1/2 cup of this into the batter. Spread the batter in a greased 9×13 pan.
- Sprinkle the rest of the topping ingredients on top of the batter. Bake for 30-35 minutes.
*Recipe inspired from a recipe in the 2001 Quick Cooking Annual Recipes
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Amount Per Serving:Calories: 236 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 235mg Carbohydrates: 31g Fiber: 1g Sugar: 20g Protein: 3g