Sour Cream Banana Cake With Toffee Bar Topping

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

This is a tender, moist cake with a caramel topping, use caramel chips, or minced up toffee bars, such a Heath bars. If you reside in Canada and cannot find Heath bars, then one whole Crispy Crunch bar will do. If you want more topping double all topping ingredients.

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Ingredients

Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Set oven rack to second-lowest position.
  3. Grease a 13 x 9-inch baking pan.
  4. To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
  5. Rub the butter in the flour mix with your fingertips to make a crumb mixture.
  6. Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
  7. In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
  8. In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
  9. In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
  10. Add in the eggs one at a time, beating well after each addition and the vanilla.
  11. Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
  12. Transfer to prepared baking pan.
  13. Sprinkle the crumb topping evenly over the cake batter.
  14. Bake for about 45-50 minutes.