Browned Butter Toffee Frosting on Banana Toffee Cake
With the addition of chopped toffee, this banana toffee cake is moist and full of banana flavor, then topped with rich browned butter toffee buttercream.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
I’ve recently developed a strong desire for banana cake. I love banana bread, but I was searching for something with a lighter texture and that I could top with buttercream. You know how much I adore buttercream.
I was determined to make this banana cake more than just your regular banana cake with cream cheese frosting. I can’t just let well enough alone, can I? I came up with this Banana Toffee Cake with Browned Butter Toffee Frosting after much consideration about how I might make this banana cake truly kick up.
This dessert delivers a powerful punch. It’s juicy, bursting with banana flavor, and topped with chopped toffee.
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Contents
LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE BANANA TOFFEE CAKE:
CAKE FLOUR: Cake flour is required for this cake. I like using it since it gives the cake a lighter texture than regular flour. All-purpose flour and cake flour are not interchangeable. I advise you to experiment with cake flour if you haven’t before. Swans Down Cake Flour is my favorite cake flour.
SOUR CREAM: The sour cream is the secret weapon in this cake. It’s my favorite thing to use in cakes because it keeps them moist.
TIPS & THE MIXING METHOD FOR THE BANANA TOFFEE CAKE:
This is a scratch cake, and as you know, it is critical to combine scratch cake mixture precisely as directed. Scratch cakes are unique in this regard. Just be sure not to overmix the batter.
My next crucial piece of advice is to oil and flour your pans. I’ve discovered that the more wet your cakes are, the more likely they will adhere to the pan. So butter the pans and then flour them.
Check out my post: Tips for Getting Your Cakes to Release for more information.
You should also make sure your bananas are fairly ripe. Ripe bananas will enhance the taste significantly. By the way, did you know you can freeze any leftover bananas? I just place them in a freezer bag and put them in the freezer.
NOW LET’S TALK ABOUT THE BROWNED BUTTER TOFFEE BUTTERCREAM:
Wow, Nelly! (Do people say that other than Southerners?) In any case, this icing will make you happy. The cabbage patch is my joyful dance. Do you remember that? Maybe you are the runner. (All right, I’m showing my age now.) You’re simply going to perform a joyful dance and maybe a back flip if you’re very good.
To make the icing, brown the butter in a pot first, then add the toffee pieces to the heated browned butter. You’ll let it set overnight (you may put it in the fridge if you like) before adding the other ingredients to finish it out.
The banana cake with the browned butter toffee icing is out of this world. While I was putting this cake together, I couldn’t stop myself from laughing.
I put this cake together, sprinkled more toffee on top, took photographs, and started eating the crap out of it.
Now that I’ve properly whet your appetite for banana cake, let’s get to the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Banana Toffee Cake with Browned Butter Toffee Buttercream
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
For the cake:
- 3cupscake flour(not all-purpose flour)
- 1teaspoonbaking powder
- ½teaspoonbaking soda
- ½teaspoonsalt
- ¼teaspooncinnamon
- ¾cupbutterroom temp (not warm)
- 1cupgranulated sugar
- 1cuppacked brown sugar
- 3largeeggs
- 2teaspoonvanilla bean paste(or vanilla extract)
- 1cupsour cream
- ½cupwhole milk
- 1 ½cupmashed very ripe bananas(about 3 bananas)
- 1cupchopped toffee(I used Heath chopped toffee bits)
For the buttercream:
- 1cupsalted butter(room temp)
- 1cupunsalted butter(room temp)
- 2teaspoonvanilla bean paste(or vanilla extract)
- ¾cupchopped toffee(I used Heath chopped toffee bits)
- 7cups confectioner’s sugar
- 3tablespoonmilk(or cream) (add another tablespoon if needed)
Instructions
For the cake:
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Preheat the oven to 350 degrees.
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Grease and flour your pans. This recipe will fill two, 8″ round pans that are 2″ deep.
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Using your mixer, beat the butter until smooth. Add in the granulated and brown sugar and beat on low until combined, then on medium high for a couple minutes.
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Add in the eggs, one at a time and mix on low/meium after each addition, just until combined. Do not over mix.
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In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Whisk to mix it a bit.
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In another bowl, mix together the sour cream, whole milk, mashed bananas and vanilla. Whisk well.
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Add your dry ingredients and your liquid ingredients alternately to the egg and sugar mixture. Start with a third of the dry ingredients, mix on medium after that addition, just until combined. Then add half of the liquid ingredients and mix on medium just until combined. Continue on with another third of the flour mixture. Mix just until combined. Add the last half of the liquid ingredients and mix. End with the last third of the dry mixture. It’s important to only mix until each addition is combined. Do not over mix.
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Fold in a cup of chopped toffee.
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Pour into prepared pans.
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Bake at 350 degrees for approximately 45 – 50 minutes. Start checking at 40 minutes.
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Remove from oven and set on racks to cool for 10 minutes. Turn out the cakes onto racks after 10 minutes to cool completely.
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Ice with browned butter toffee buttercream.
For the buttercream:
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Melt the butter in a saucepan on medium low to medium setting approximately six minutes.
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Remove from heat and let it sit for about five minutes.
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Add vanilla bean paste or extract and stir.
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Stir in chopped toffee.
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Let the mixture sit over-night to cool or you can store in the refrigerator until it’s fully cooled down.
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Once it’s completely cool and room temperature, add to a mixing bowl. Beat on medium until fluffy.
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Add 3 cups of powdered sugar. Beat on low until combined and then on medium until well mixed.
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Add in 2 – 3 tablespoon of cream or milk and mix well.
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Add in the other 4 cups of confectioners sugar and mix well. If the buttercream is too stiff, add in more cream, a tablespoon at a time until you reach the desired thickness.
Notes
Nutrition
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