Banana Almond Toffee Cake

IMG_1815Hello there–  Every year at school we have a “parent volunteer appreciation party.”  The principal decorates the cafeteria, the choir kids come in and sing their little hearts out, teachers fill a table full of snacks for the parents and the students are all happy because they get ten extra minutes of recess while all this is going on.  So here’s little my contribution to the festive event:

BANANA ALMOND TOFFEE CAKE
1/4 cup flour
1/4 cup brown sugar
2 tab. butter
3 Heath toffee bars
1/2 cups sliced almonds (or walnuts or pecans)
2 bananas, smashed to a pulp
1 cup sugar
2 eggs
1/2 cup canola oil
1 1/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

For the topping, in a small bowl stir together the 1/4 cup flour and brown sugar.  Then cut in the butter with a pastry blender (or a couple of forks) until it breaks into pea size crumbles.  Chop up the Heath candy bars (trying not to nibble too many bits) and add the candy and the almonds to the flour mixture.

To make the cake itself, smash the bananas in a new bowl.  Beat in the sugar, eggs and oil.  Then stir in the flour, baking powder, salt and vanilla.  Spoon the batter into a 9 or 10″ cake pan or spring form pan sprayed with cooking spray.  Sprinkle on the topping and pop it all in the oven at 350 degrees for 30 to 35 minutes, until it is done, firm to the touch.

IMG_1763This is delicious warm, with a scoop of vanilla ice cream and a mug of your favorite tea.

6 thoughts on “Banana Almond Toffee Cake

  1. Pingback: June 2013: A Review | Once in a Blue Spoon

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