Sour Cream Banana Cake With Toffee Bar Topping

READY IN: 1hr 5mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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