Banana Toffee Cake

Happy birthday to us, happy birthday to us, happy birthday dear blog, happy birthday to us! Happy 5 years AnkarsrumUSA blog! Also, most importantly, a big thank you to all our readers and subscribers and Ankarsrum mixer users and lovers!! All month long we’ve been featuring various companies on the blog that are part of a big giveaway we are doing to celebrate turning 5. And what better way to wrap it all up with a delicious cake baked in one of Nordic Ware’s beautiful Bundt pans.

I have been oohing and awing over Nordic Ware’s bakeware since I was a preteen and started asking for things like cookbooks and candy molds for my birthday.  I’m sure I got some strange looks from my friends, but I decided to just wholeheartedly embrace my love of cooking and baking from the get-go.  And what’s not to love about Nordic Ware’s cake pans?  Fun, festive, gorgeous, and celebratory.  But also, functional, durable, and well made.  So go check them out.  They carry a variety of bakeware and cookware.

Banana bread has been all the rage during people sheltering at home.  I decided to take it a step further and make it into a cake.  Banana, bits of toffee, vanilla and cardamom come together in a mouthwatering dessert that is fit for any celebration.  And I especially love Nordic Ware’s decorative cake pans for when I have a dessert that doesn’t need frosting or a glaze, but I still want it to look pretty.

This cake utilizes the plastic whipping bowl with the single wire whisks.  I like this bowl for mixing together cake batter for Bundt pans or two layer cakes.  If I am making a lot of cake layers, then I will switch over to the stainless steel bowl with the roller/scraper.     

If using a scale to weigh out ingredients, no need to mash bananas beforehand. Just break it into chunks and let the mixer do the rest. I like to leave it slightly chunky because it gets mashed further once the wet ingredients are added in. Just make sure you are using soft ripe bananas.

I am a big fan of whisking together my dry ingredients before adding them to a recipe. This helps ensure there are no clumps of baking soda or pockets of salt once baked.

Whisk together dry ingredients. Mix in with wet ingredients. If needed, use a spatula to scrape down sides to fully incorporate dry ingredients.

One important thing to remember when using an intricately designed baking pan: thoroughly grease/ oil/butter!! I don’t use cooking spray, so I found the best way to get into every nook and cranny is to use a silicone brush with cooking oil or melted butter.

Throughout recipe testing, I never had a problem with the cakes coming out. But I always made sure to thoroughly grease every part, including the inner tube.

This is a very dense but moist cake, so baking takes around an hour. When testing out the doneness of a Bundt cake, stick a wooden toothpick or skewer in the middle between the outer rim and inner rim. If it comes out gooey, that cake is not done!

Once baked and cooled, a simple dusting of confectioners sugar finishes the cake off.

Thank you again to our readers. This blog is really for you, to help you get as much use out of the Ankarsrum mixer and attachments as possible. Please let us know if you have any questions or comments. Details to enter the giveaway are at the end of the recipe below. And a big thanks again to all our contributors to the giveaway: Bread Beckers for donating Olivelle oil, vinegar and spice blends as well as an Ankarsrum mixer, DoughEZ for donating one of their rolling mats, silicone baguette pans and square silicone springform pan, Central Milling for donating a $50 gift certificate, and of course Nordic Ware for donating one of their lovely Bundt pans.

Banana Toffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

3 large eggs, room temperature

100 g. (1/2 cup) vegetable or neutral flavored cooking oil

10 g. (2 tsp.) vanilla bean paste

450 g. (1 1/4 cups) mashed ripe bananas

130 g. (1/2 cup) buttermilk

360 g. (3 cups) all-purpose flour

6 g. (1 1/2 tsp.) baking powder

2 g. (1/2 tsp.) baking soda

4 g. (1 tsp.) kosher salt

2 g. (1 tsp.) ground cardamom

350 g. (1 1/2 cups) sugar

160 g. (1 cup) toffee bits

Confectioners’ sugar for dusting top

Preheat oven to 350º F.  Generously grease a 10 cup Bundt pan.

Combine the eggs, oil, vanilla bean paste, bananas and buttermilk in the plastic whipping bowl with the single wire whisks.  Mix on medium low speed (2 o’clock) until combined.

In a medium bowl, whisk together the remaining ingredients, except the confecioners’ sugar.  Add to the wet ingredients and mix on low speed (12 o’clock) until dry ingredients are fully incorporated in. 

Scrape batter into prepared cake pan and bake for 1 hour, until top is set and a toothpick inserted comes out clean.

Let cool for 10 minutes and then turn out onto a cooling rack to finish cooling.  Once cool, dust with confectioners’ sugar if desired. 

Yield: 8-10 servings, 1 Bundt cake

Whole Wheat Version

Made with freshly ground soft white wheat and Sucanat with honey

-Replace all purpose flour with 339 g. (3 cups) whole wheat flour.  If milling at home, white wheat is recommended over red wheat for its more subtle flavor, soft or hard wheat will work.

-If desired, replace the sugar with 258 g. (1 1/2 cups) Sucanat with honey, aka honey granules.

-Follow instructions above.

Gluten-Free Version

Made with King Arthur’s Gluten Free Measure for Measure Flour

-Replace all purpose flour with a gluten-free measure-for-measure/cup-for-cup flour.

-When whisking together dry ingredients, leave out baking powder and baking soda.  Let cake batter, without leavening agents, sit for 1 hour, covered.  This helps the gluten-free flour absorb the liquids and get rid of that gritty texture.  After one hour, mix in baking powder and baking soda and proceed with recipe.

-Needs an extra 5-10 minutes baking time.

CONTEST RULES:

-US Residents only (lower 48 states.)

-Only one entry per household

-Contest will close June 14th at midnight and winner will be announced Monday June 15th.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.