Sour Cream Banana Cake With Toffee Bar Topping

• CRUMB TOPPING
• 1/4 cup confectioners' sugar
• 2 tablespoons butter
• 1/4 - 1/3 cup crushed chocolate-covered english toffee bar
• 1/3 cup flour
• CAKE
• 3 small very ripe mashed bananas
• 1 1/2 cups sugar
• 1 cup butter, salted
• 3 extra large eggs
• 2 teaspoons vanilla
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 cup sour cream

1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan.
4. To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
5. Rub the butter in the flour mix with your fingertips to make a crumb mixture.
6. Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
7. In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
8. In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
9. In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
10. Add in the eggs one at a time, beating well after each addition and the vanilla.
11. Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
12. Transfer to prepared baking pan.
13. Sprinkle the crumb topping evenly over the cake batter.
14. Bake for about 45-50 minutes.

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Taken from www.food.com/recipe/sour-cream-banana-cake-with-toffee-bar-topping-121628 (may not work)