Ingredients
Scale
For the cake:
- 3 large, very ripe bananas, enough for 1.5 cups of banana puree
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter – at room temperature
- 1 cup white sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- 3 eggs – at room temperature
- 1 lb sour cream
- 3/4 cup Heath English Toffee Bits (or an equal amount of chopped Heath candy bars)
For the Frosting:
- 8 oz cream cheese, soften to room temperature
- ½ cup unsalted butter, soften to room temperature
- 3 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- ¼ cup Heath English Toffee Bits (or equal amount of chopped Heath candy bars)
Instructions
For the Cake:
- Preheat the oven to 350 degrees. Spray a 9×13 cake pan with cooking spray.
- Peel the bananas and place in bowl, Use a stand mixer or hand beaters to puree. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Place butter in a large, deep mixing bowl. Cream butter with the white and brown sugars and vanilla extract for two to three minutes, until light and fluffy. Add eggs on at a time, mixing between additions.
- Add one third of the dry ingredients to the bowl and mix until well combined. Add one third of the sour cream and mix to combine. Repeat twice more. Take care not to overmix the batter.
- Stir in the Heath toffee bits by hand, with a spatula.
- Pour the cake batter into the prepared baking pan. Bake in the preheated oven for 50-60 minutes, until a toothpick inserted in the cake comes out clean.
- Remove cake from oven. Allow to cool completely (about an hour) before frosting the cake.
For the Frosting:
- Place the softened cream cheese, butter, and vanilla extract in a deep mixing bowl. Cream together with electric beaters or stand mixer.
- Add the powdered sugar, one cup at a time, mixing at a low speed.
- Ice the cake, using all of the cream cheese frosting. Evenly sprinkle the Heath toffee bits over the top of the cake.