Banana Buttermilk Toffee Cake Recipes

BANOFFEE CAKE

Steps:

• The toffee filling needs time to cook and cool, so I recommend making it first or in advance. Remove the label from a can of sweetened condensed milk and place the can on its side in a large pot or large saucepan. Fill with water so that the water level is at least 2 inches above the can.
• Set the pot over high heat and let the water come to a simmer.
• Reduce heat and simmer for 2 hours. Check the pot every 30 minutes to make sure the water level stays above the can. Add hot water as needed to top it off.
• Carefully remove the can from the water using tongs or a large spoon. Set the can on a wire rack and let FULLY COOL to room temperature. It is super important that the can is fully cooled before opening, otherwise the can can explode due to the heat and pressure!
• Once the can is fully at room temperature, you can either open it and pour it into an airtight container and keep it in the fridge for up to 2 weeks or store the unopened can in the fridge for up to 3 months.
• Next, make the banana cake layers. Preheat the oven to 350°F/175°C and grease and line 3, 8-inch cake pans. Set aside.
• Mash 3 large bananas with either a fork or a mixer and stir together with 2 tsp of lemon juice. This prevents the bananas from browning. Set aside.
• In a large bowl, whisk 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt together. Set aside.
• Use a hand mixer or stand mixer fitted with a whisk attachment to beat 1 cup of butter, 1 cup of granulated sugar, and 2/3 cup of brown sugar together. Mix on a high speed for about 3 minutes. The mixture should get lighter in color as air is whipped into it. Use a spatula to scrape the sides and bottom of the bowl as needed.
• Mix in 3 large eggs and 2 tsp of vanilla extract on a medium speed.
• Mix in half of the dry ingredients on a low speed until just combined.
• Add in 1 1/2 cups of buttermilk and mix until incorporated, then mix in the remaining dry ingredients on a low speed. Be careful not to over-mix the batter once you've added in the flour. The batter will be on the thick side.
• Mix in the mashed bananas on a medium speed until just combined.
• If desired, carefully fold in 3/4 cup mini chocolate chips.
• Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out (relatively) clean.
• Remove the cakes from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.
• As the cake layers bake and cool, make the whipped vanilla buttercream.
• In the bowl of a stand mixer, beat 2 cups of butter on a medium-high speed for 2 minutes with a whisk attachment. The butter should become lighter in color.
• Mix in 3 Tbsp heavy cream, 2 tsp vanilla, and 1/2 tsp salt on a medium speed until combined.
• Gradually mix in 6 cups of powdered sugar on a low speed. Scrape the sides and bottom of the bowl as needed.
• Once all the powdered sugar has been mixed in, add in 1/4 cup of pasteurized egg whites (sounds weird but gives the frosting an amazingly smooth, light texture). Whip the buttercream on high for about 1 minute to make it nice and fluffy. The frosting should be rather thick, like whipped topping!
• Cover flush with plastic wrap to prevent crusting and set aside.
• Stack and frost the cake layers on a 10-inch, grease-proof, cardboard cake round or flat plate.
• Spread a tablespoon of frosting in the center of the board to help keep the first cake layer in place.
• Spread a layer of vanilla frosting on top of the cake layer, then pipe a thick ring of whipped vanilla buttercream around the perimeter of the layer. Chill the cake in the freezer for about 5 minutes, until the frosting it firm to the touch. This will make it so much easier to spread the toffee on top of it!
• Use about 1/3 of the toffee filling to spread an even layer on top of the frosting. Top with fresh banana slices.
• Repeat with remaining layers. Make sure the toffee filling and bananas stay inside the frosting ring.
• Cover the cake in a thin layer of vanilla frosting. Smooth using a large offset spatula and bench scraper, then chill in the freezer (5 mins) or fridge (30 mins) until the frosting is firm to the touch. This helps lock in all the filling and makes it easier to get a perfect, 2nd coat of frosting.
• Next, add a second, thicker layer of frosting around the cake. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.
• Spread a thin ring of toffee around the base of the cake, then use a large offset spatula to drag the toffee up the side of a cake at an angle.
• Top the cake with a circle of freshly slice bananas or banana chips and a drizzle of warm toffee (I heated the toffee in the microwave for about 15 seconds). Then enjoy!

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BUTTERMILK BANANA CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, bananas and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, combine the sugar, flour and salt in a small saucepan. Stir in half-and-half until smooth; add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers. , In a chilled large bowl, beat whipping cream until soft peaks form. Gradually beat in confectioners' sugar, a tablespoon at a time, until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.

SIMPLE BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BANANA-NUT BUTTERMILK BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
• Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.

BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

SIMPLE BANANA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
• Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.