Recipe: Banana Toffee Crunch Bundt Cake with Chocolate Glaze

BANANA TOFFEE CRUNCH BUNDT CAKE
WITH CHOCOLATE GLAZE

FOR THE CAKE:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 cups ripe mashed bananas
1/4 cup milk, room temperature
2 tsp vanilla extract
2/3 cup Plus 3 tbsp unsalted butter, room temperature, divided use
1 cup granulated sugar
4 large eggs, room temperature
5 milk chocolate-coated toffee bars (1.4 oz. each)
2/3 cup slivered blanched almonds, chopped and toasted*
3 oz semisweet chocolate (for the glaze)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Butter a 12-cup Bundt pan or fluted tube pan. Lightly dust with flour and tap out excess.

In a small bowl, stir together flour, baking powder, baking soda, and salt.

In another small bowl, stir together bananas, milk, and vanilla until blended.

In a small bowl, using hand-held electric mixer, cream together 2/3 cup butter and sugar until blended. One at a time, add eggs, beating well after each addition. In three additions each, alternately beat in flour mixture and banana mixture, until just combined. Stir in toffee and nuts. Scrape batter into prepared pan and spread evenly.

Bake for 65-75 minutes, or until a cake tester inserted in center of cake comes out clean. Remove pan to wire rack. Cool for 10 minutes before inverting cake onto a cooling rack; finish cooling on rack.

TO MAKE THE GLAZE:
In a small saucepan, melt chocolate and the remaining 3 tbsp butter over low heat, stirring often until mixture is completely smooth, with no streaks. Remove from heat and cool for 5 minutes.

Pour evenly over cooled cake. Place cake in refrigerator for 30 minutes to set glaze. Store cooled cake in an airtight container in refrigerator. Allow cake to reach room temperature before serving.

*TO TOAST ALMONDS:
Place them in a single layer on a baking sheet and bake at 350 F for 5 to 7 minutes, shaking sheet a couple of times, until nuts are lightly browned.

Makes 1 cake of 12 to 16 slices
Source: Quick Chocolate Fixes: 75 Fast & Easy Recipes For People Who Want Chocolate - In A Hurry! by Leslie Weiner, Barbara Albright