Toffee Banana Nut Bundt Cake


  • 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


3/4 cup powdered sugar

2-3 tablespoons of milk or heavy cream

Squeeze of lemon


  • Preheat oven to 350F and spray a bundt pan with baking spray or lightly grease and flour.  Set aside.
  • 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.
  • Add oil and beat to combine.  
  • Mash bananas. Stir in mashed bananas.
  • Add eggs, milk and vanilla extract and stir until well-combined.
  • In a separate bowl, stir together flour, baking soda, baking powder, and salt.
  • Gradually add to wet ingredients until completely combined.  
  • Add in toffee bits.
  • 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.


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