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Sour Cream Banana Cake With Toffee Bar Topping

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“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.”
1hr 5mins

Ingredients Nutrition


  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.

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