BANOFFEE LOAF CAKE

Clock Icon
35 min Prep
3 hr 35 min Total
Pie Iconb
10 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

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


Ingredient List
    Cake
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/2 cup butter, softened
  • Small check mark in a circle icon1 1/4 cups granulated sugar
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/2 cup milk
  • Small check mark in a circle icon1/2 cup sour cream
  • Small check mark in a circle icon3/4 cup toffee bits
    Frosting
  • Small check mark in a circle icon1 1/4 cups powdered sugar
  • Small check mark in a circle icon2 tablespoons butter, softened
  • Small check mark in a circle icon1 to 2 tablespoons milk
  • Small check mark in a circle icon1/4 teaspoon vanilla
    Toppings
  • Small check mark in a circle icon2 medium bananas, cut into 1/2-inch slices (about 1 1/3 cups)
  • Small check mark in a circle icon3 tablespoons caramel topping
  • Small check mark in a circle icon1/2 oz bittersweet baking chocolate bar, shaved
Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.