Sour Cream Banana Cake With Toffee Bar Topping

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 1/4 cup confectioners' sugar
• 2 tablespoons butter
• 1/4-1/3 cup crushed chocolate-covered english toffee bar
• 1/3 cup flour
• 3 small very ripe mashed bananas
• 1 1/2 cups sugar
• 1 cup butter, salted
• 3 extra large eggs
• 2 teaspoons vanilla
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 cup sour cream

Recipe

• 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.