Heaven just called~ they want their cake back!
Butterfinger toffee all over my Peanut Butter Banana Cake is going to be your new favorite!
One of my favorite candy bars from my past life was the Butterfinger
crunchy peanut buttery toffee in every bite
and lucky for us vegan toffee happens to be super easy to recreate at home!
With equally easy one bowl peanut butter banana cake
velvety banana cake with just the right amount of chocolate ganache icing!
No affiliation with any product or company mentioned below
Notes for Success
This was an odd amount of batter so I baked a 6-Cup Bundt Cake plus 6 cupcakes
If you double the recipe be sure to use a larger 12-cup Bundt Pan instead
Or simply bake it sheet cake style by pouring all the batter into a 9″ x 13″ pan
Banana Butterfinger Cake
Quick one bowl mix up for peanut butter banana cake with ganache icing & toffee chunks in every bite!
Ingredients
For the Toffee
- 8 Tbs Vegan Butter 113g
- 1 cup Granulated Sugar 200g
- ½ teaspoon Salt
For the Cake Batter
- 1 Large Very Ripe Banana 150g
- 6 Tbs Creamy Peanut Butter 100g
- 6 Tbs Hot Water 90ml
- 6 Tbs Vegetable Oil 90ml
- 1 cup Brown Sugar 200g
- 1½ cups Plant Milk 355ml
- 3 cups Cake Flour 360g
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
Instructions
For the Toffee
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In a heavy bottom medium sized sauce pot heat the vegan butter until almost melted then add the granulated sugar & salt
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Stir as it dissolves & it will start to get very hot & bubbly BE CAREFUL!
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Stir occasionally as it heats to 305℉ on a candy thermometer~ this will take about 10 minutes
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Prepare a sheet pan with light spray of grease or a silicone mat
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Once the sugar mixture reaches 305℉ remove from heat & carefully pour onto the silicone mat
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Once it is cooled & set break it up into small pieces~ reserve
For the Cake Batter
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Preheat the oven to 350℉ & grease a 6- cup bundt pan + 6 cupcake liners for the excess batter (see notes for more information)
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In a large mixing bowl combine the mashed banana, hot water & creamy peanut butter & whisk smooth making sure there are no large chunks of banana
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Next add the brown sugar, salt, oil & plant milk & whisk smooth
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Sift the flour & baking soda directly into the wet ingredients & whisk to a smooth batter
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Pour the batter into the bundt pan filling 3/4 of the way to the top & divide the excess batter amongst the 6 cupcakes
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Bake in the preheated oven (18 minutes for the cupcakes) approximately 35-40 minutes for the bundt cake – when you gently press the center it will be springy
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Cool in the pan until you can safely touch it then flip out onto a cooling rack
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Prepare the ganache icing according to the instructions on that post & when the cake is cooled pour it over the top & down the sides
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Optional peanut butter buttercream rosettes then sprinkle the toffee & roasted peanuts over the ganache
Notes
Storage Banana Butterfinger Cake can be stored at room temperature for up to 4 days. Refrigerate for longer storage up to 10 days wrapped to prevent drying
