Banana Rum Toffee Cake with Peanut Butter Frosting

Whim Baking...Are you familiar with the concept?  You see a recipe: make note.  You have, yet again, too many ripe bananas: an idea.  And, a thus: a whim.  I found this recipe via CrazyForCrust's facebook post with a link to InsideBruCrewLife's blog.  Kinda like, telephone or some sort of blogger 3rd cousin.  I don't know.  Anywho, two very cool bloggers, two very cool bakers. 

I heavily modified BCL's recipe for Chocolate Chip Banana Cake with Honey Peanut Butter Frosting.  Well, if that didn't sound superwonderfulfabulous, I don't know what could.   The honey, oh honey...And, the peanutsssss

I will be honest, here among friends...I'm not a superfan of the chocolate banana thing...Just tried the chocolate pumpkin thing (great bread, Melanie!).  And, fruit and chocolate, well, just aren't my thing.  I never liked the See's Candy with the fruit centers.  I STILL don't. 

I'm a caramel kinda gal.  Love the peanut and chocolate thing.  I mean, who HASN'T broken up their chocolate Easter bunny and dipped it in Jif?  No?  Okay, you need to live a bit more...

And, a Snicker Bar has been know to rock my world from time-to-time...Not to mention the copious number of peanut butter and banana sandwiches consumed in my college days.

So, a little secret of mine is that these little Heath Toffee Bits are soooo good.  In the past, as I could rarely find them, I had only used these bits of toffee heaven in my Christmas cookies.  The great news is that Walmart has them every single time I go!  And, I had been hoarding them for so long that I had TWO bags!  Toffee Bit Jackpot!!!

Bananas, Toffee Bits, EASY yellow cake mix, Myers Rum and Peanut Butter Frosting...

OH, MG!

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Step-by-Step

You will need very ripe bananas...I left my in the fridge for a few days...Lovely, no?

Combine all the cake ingredients, except the bananas and toffee bits.  Mix as directed.  You'll have a nice fluffy batter. 

Mix in the bananas and toffee bits until just combined.

Pour into pans.  Even them up!

Bake until a toothpick inserted comes out clean.  The cake will be springy to the touch.  BCL's recipe said 38 minutes, and by god, it was 38 minutes!

Let cool in the pan for 15 minutes.  Most box mixes say to cool for 10 minutes.  NO WAY!  Gently remove from pan.  The cakes never fell in the pan...Look have marvelous.  That's a 2 inch cake, my friends!

When you're ready to make the frosting, make sure you have these on hand: a Wonder Cup to measure the slippery peanut butter and a cute little spatula replete with mini cupcake...Oh, yes.  And, I know...

I did add some chopped peanuts between the layers.  Cuz, ya know.  Peanuts, nuf said.

Viola!

Banana Rum Toffee Cake with Peanut Butter Frosting
Adapted from InsideBruCrewLife

Ingredients

Cake
1 yellow cake mix
1/2 cup Myers Rum
1/3 cup buttermilk
1/3 cup oil
3 eggs
1/2 tsp baking soda
1 tsp cinnamon
1 cup mashed bananas (that's about 2 medium)
1 cup Heath Toffee Bits (not the ones with the chocolate)

Frosting
1/2 cup salted butter, softened
1/2 cup unsalted butter
1/2 cup creamy peanut butter (I only use Jif, cuz...)
3 tbsp cream
2 tsp vanilla extract (I used the extract/bean combo)
5 cups confectioners' sugar, sifted
2-3 tbsp honey (BCL's secret ingredient)
Corn syrup (for consistency)

Chopped peanuts, toffee bits and sprinkles for decoration

Directions
1. Preheat oven to 350 degrees.  Grease and flour two, 8 inch cake pans (I used the 2 inch side size; mine are actually pizza pans).  Place a round of parchment paper in each pan.
2. Combine all the cake ingredients, except the bananas and toffee bits.  Mix in a stand mixer on low for about 30 seconds.  Scrape bowl.  Beat for 2 minutes on medium.  Mix in the bananas and toffee bits, by hand or with the mixer on low, until just combined.
3. Pour into pans evenly. 
4. Bake for 38 minutes.  Yes, 38 minutes.  Bake until a toothpick inserted comes out clean.  The cake will be springy to the touch. 
5. Remove to a rack and let cool in the pan for 15 minutes.
6. Loosen sides and gently remove from pan.  Cool, top side up, on a rack for at least an hour.

To make the frosting
1. Beat butter and peanut butter in a stand mixer for 30 seconds on medium.  Scrape bowl.
2. Add the cream and vanilla extract.  Beat for 30 seconds on medium.  Scrape bowl.
3. With the mixer on low, gradually add the confectioners' sugar.  Mix to combine.  Scrape bowl.
4. Add the honey.  Beat on medium for 30 seconds.  Scrape bowl.
5. Add corn syrup in 1 tbsp increments until you achieve the desired consistency.  Once you achieve that, beat on medium high for 1 minute until light and fluffy.  Trust me.

I took this cake to work and it was consumed by noon...Probably fed 14 folks.  Everyone really loved it and I only got this piece.  But, oh, what a piece...And, the FROSTING!  Youza!!

Ellen