Banoffee Loaf Cake

Name: Banoffee Loaf Cake
Prep time: 35 min
Total time: 3 h 35 min
Yield: 10
Ingredients: 1 1/2 cups Gold Medal™ all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 1 1/4 cups granulated sugar; 3 eggs; 1 teaspoon vanilla; 1/2 cup milk; 1/2 cup sour cream; 3/4 cup toffee bits; 1 1/4 cups powdered sugar; 2 tablespoons butter, softened; 1 to 2 tablespoons milk; 1/4 teaspoon vanilla; 2 medium bananas, cut into 1/2-inch slices (about 1 1/3 cups); 3 tablespoons caramel topping; 1/2 oz bittersweet baking chocolate bar, shaved

35 Minutes Prep3 Hours 35 Minutes Total
10 Servings
530 Calories per Serving

Buttery toffee pound cake takes on banoffee pie flavor with a topping of vanilla frosting, bananas, caramel and shaved chocolate.

Ingredient List

Cake

1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 cup milk
1/2 cup sour cream
3/4 cup toffee bits

Frosting

1 1/4 cups powdered sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
1/4 teaspoon vanilla

Toppings

2 medium bananas, cut into 1/2-inch slices (about 1 1/3 cups)
3 tablespoons caramel topping
1/2 oz bittersweet baking chocolate bar, shaved

Preparation

Heat oven to 325°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on low speed 30 seconds; increase speed to high, and beat 3 to 4 minutes or until light and fluffy, scraping bowl occasionally. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 1 teaspoon vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Stir in toffee bits. Pour in pan.
Bake 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 1/2 hours.
When ready to serve, in medium bowl, beat powdered sugar, 2 tablespoons softened butter, 1 tablespoon milk and 1/4 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Frost top of loaf. Top loaf with Toppings. Using a sharp serrated knife, cut into slices.
Cover loosely, and refrigerate any remaining cake.

Tips

Serve with sweetened whipped cream and additional caramel sauce for extra decadence.
Use a vegetable peeler to shave chocolate easily.

Nutrition Information

Daily Values (Amount per serving)

Cholesterol 95mg 31%, Potassium 180mg 5%, Total Carbohydrate 76g 25%, Vitamin A 10%, Vitamin C 0%, Calcium 6%, Iron 8%, Vitamin D 6%, Vitamin E 2%, Thiamin 10%, Riboflavin 15%, Niacin 6%, Vitamin B6 6%, Folic Acid 10%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 8%, Magnesium 6%, Zinc 4%, Selenium 20%, Copper 4%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 530, Calories from Fat 200, Total Fat 23g, Saturated Fat 13g, Trans Fat 1/2g, Monounsaturated Fat 4 1/2g, Polyunsaturated Fat 1g, Sodium 230mg, Dietary Fiber 1g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 46g, Protein 5g, Beta-Carotene 2%, Omega-3 0g, Carbohydrate Choice 5, Starch 1 1/2, Fruit 0, Other Carbohydrate 3 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 4 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 3tsp