Sour Cream Banana Cake With Toffee Bar Topping - cooking recipe

Ingredients

CRUMB TOPPING
1/4 cup confectioners' sugar
2 tablespoons butter
1/4 - 1/3 cup crushed chocolate-covered english toffee bar
1/3 cup flour
CAKE
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

Preparation

Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan.
To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
Rub the butter in the flour mix with your fingertips to make a crumb mixture.
Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
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).
Add in the eggs one at a time, beating well after each addition and the vanilla.
Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
Transfer to prepared baking pan.
Sprinkle the crumb topping evenly over the cake batter.
Bake for about 45-50 minutes.