Banana Toffee Coffee Cake


Make this if you only attempt one baked good this year. Or if you know you are dying tomorrow. I used a standard coffee cake recipe (well, a standard coffee cake recipe with an extra cup of flour and 1/2 stick butter)…and added a ripe banana to the batter and toffee chips on top. Not necessary, but highly recommended.

For the Cake:

  • 1-1/2 sticks butter, softened
  • 2 cups white sugar
  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cup whole milk
  • 3 whole egg whites, beaten until stiff
  • 1 large ripe banana, or two medium

For the Topping:

  • 1-1/2 sticks butter, softened
  • 3/4 cup flour
  • 1-1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup Heath toffee bits

This recipe is a serious case of multi-tasking. I creamed the sugar and butter in a stand-mixer, mixed the flour, baking powder, and salt in a separate bowl, mixed the milk with 2 mashed bananas in another bowl, and beat the egg whites.

Alternately add the flour mixture and milk to the butter mixture. Mix until just blended. Fold in the egg whites with a rubber spatula. I added vanilla here, because I add vanilla to everything.

Eat the dough.

For the topping, mix the butter, flour, sugar, and cinnamon with a pastry cutter to chop the butter. Or, use a potato masher if that’s all you have.


Pour the batter in a 9 X 13 inch buttered pan, pour the topping over it.


Bake in 350 degree oven for about 35 minutes, until no longer jiggly. Top with the toffee bits.



Eat as much as you can before someone else finds it.