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Banana Buttermilk Toffee Cake

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“I found this in a magazine years ago, it is one of my most requested cakes. It is very easy as you just throw the ingredients in a bowl and mix. I have substituted the buttermilk with 1 Tbs of vinegar with 1 cup milk with good results. Watch the cake after 35 minuets, it is thick and can go from undercooked to overcooked pretty easily, which I always find with a banana cake.”
READY IN:
1hr
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. for the cake:.
  2. Toast pecans in a 350 oven for 3-5 minutes until toasted, chop pecans if purchased whole.
  3. Butter and flour 13 x 9 cake pan.
  4. In a large mixing bowl, beat all the cake ingredients on low until moistened and then on medium for 2 minutes.
  5. Fold in pecans and pour into cake pan.
  6. Bake about 40 minutes at 350.
  7. cool completely.
  8. for the topping:.
  9. In a saucepan melt the butter, brown sugar and then add the cream and simmer for 1 minute.
  10. Remove from heat and whisk in powdered sugar and vanilla until smooth.
  11. Spread over cake and sprinkle with toffee bits and pecans.

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