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Banana Toffee Picnic Cake

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  • Prep 10 min
  • Total 1 hr 50 min
  • Servings 12
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Have ripe bananas? Mix them up into a cake that's so good, it doesn't need frosting.
Created May 21, 2018
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ golden cake mix
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1/2 cup toffee bits

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2
    In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.
  • 3
    Bake 33 to 40 minutes or until cake springs back when touched lightly in centre. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered.
  • 4
    New Recipe Collection Item

Expert Tips

  • Tip 1
    Variation Make cupcakes instead of a cake, and tuck them into lunch boxes for a sweet treat.

Nutrition Information

280 Calories, 12g Total Fat, 2g Protein, 40g Total Carbs, 24g Sugars

Nutrition Facts

Serving Size: 12
Calories
280
Total Fat
12g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
55mg
Sodium
270mg
Total Carbs
40g
Dietary Fiber
1g
Sugars
24g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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