The best, super easy, moist and tender banana cake! This banana cake is a perfect way to use up those bananas you’re about to throw out. It comes together quickly, is packed full of yummy banana flavor and milk chocolate toffee candy pieces!
Remember to follow The Salty Marshmallow on Pinterest for all things that make me hungry!
{This post may contain affiliate links, which means that I may make a few cents if you purchase a product from my page. All opinions stated here are my own.}
I’ve decided that there are two kinds of people on this earth. Cake people, and frosting people. Personally, I eat the cake for the CAKE and could take or leave the frosting.
Even if the frosting is realllly good, the cake is the ultimate prize for me. I’m not one of those people that sits around and eats frosting with a spoon. I’ve done it. Makes me all jittery. Nobody wants that.
This beautiful cake has zero frosting, and even if you are a big old frosting spoon licking kind of person, you won’t miss it.
This is a strong, independent cake, who don’t need no man…..
and by strong and independent I mean it’s flavorful, and by man I mean frosting.
I always buy bananas with good intentions. But, alas, we usually eat all but one. Do you do this too? Look at that one sad, lonely, spotty banana still sitting in your fruit bowl and feel kind of bad about it?
Don’t let that banana live a sad purposeless life. Put it in cake.
Put it in this skillet cake, and I’ll tell you why. It’s so easy. You need a couple of bowls. Most all of these ingredients you probably have sitting in your pantry. Possibly minus the milk chocolate toffee baking bits. But, they are worth the quick trip to the store baking aisle for, I promise.
I actually found the toffee baking bits (Heath) on a sporadic mission to get chocolate chips one day. They sat in my pantry for several weeks while I scratched my little head on what exactly to do with them. Lucky us, I’ve found just the thing!
If you are not the proud owner of a cast iron skillet, no biggie. Just go ahead and make this cake in an 8×8 or 9×9 baking dish.
Our banana cake here bakes up SOOOO soft and buttery, there is major banana flavor throughout laced with that caramel-ey toffee taste. I personally like to slice up a fresh banana and add it along with more milk chocolate toffee bits to the top of the cake. I stick it back in the oven for just 2 minutes or so to let some of that chocolate melt in.
I never knew I’d love toffee and banana flavor together this much. It’s an experience for your mouth!
Printable recipe for you below, and I hope you enjoy this treat as much as we have! ~Nichole
PIN IT to keep handy for later!
Banana Toffee Skillet Cake
Ingredients
- 1 Cup all purpose flour
- 1/2 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Ground cinnamon
- 1/2 Cup butter softened
- 1 Large ripe banana mashed
- 1/2 Cup brown sugar
- 1/2 Cup granulated sugar
- 2 Large eggs
- 1/3 Cup milk
- 1/2 Teaspoon Vanilla extract
- 1 ounce Heath toffee baking bits 8 package
Instructions
- Preheat oven to 350 degrees.
- Prepare a cast iron skillet with oil, or an 8x8 pan with non stick spray.
- In a large mixing bowl whisk the flour, baking powder, baking soda, salt, and cinnamon together and set aside.
- Using a handheld or stand mixer fitted with paddle attachment, beat the butter on high speed until smooth and creamy. Add both sugars to the butter and beat for two minutes. Scrape down the sides of the bowl and add the eggs and vanilla, beating on medium speed until combined. Beat in the mashed banana.
- With the mixer running on low speed add the dry ingredients in three additions alternating with the milk and mixing just until combined.
- Stir in the toffee baking bits.
- Spread batter evenly into prepared skillet or pan.
- Bake for 25-35 minutes, or until the top is light golden brown and a toothpick inserted in the center comes out clean.
Love cooking with cast iron? Try this One Skillet Cheesy Corn or this Skillet Caramel Apple Crisp!
