Ingredients
- 1 stick butter (unsalted) softened to room temperature
- 1/2 cup canola or vegetable oil
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 3 very ripe bananas, peeled and well-mashed
- 1/3 cup toffee bits (plus more for decoration)
- 1 large egg (lightly beaten and room temperature)
- ¼ cup milk
- 1 tablespoon vanilla extract
- 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Glaze:
3/4 cup powdered sugar
2-3 tablespoons of milk or heavy cream
Squeeze of lemon
Instructions
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Preheat oven to 350F and spray a bundt pan with baking spray or lightly grease and flour. Set aside.
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Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
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Add oil and beat to combine.
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Mash bananas. Stir in mashed bananas.
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Add eggs, milk and vanilla extract and stir until well-combined.
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In a separate bowl, stir together flour, baking soda, baking powder, and salt.
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Gradually add to wet ingredients until completely combined.
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Add in toffee bits.
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Spread batter into prepared pan and bake on 350F for 30-35 minutes* or until a toothpick inserted in the center comes out mostly clean with few moist crumbs. Allow to cool completely before drizzling with glaze.
Glaze Instructions:
Mix together all three ingredients, adding in milk gradually until you reach your desired consistency. Drizzle over completely cooled cake and top with extra toffee bits.
Enjoy!
