Banana Toffee Picnic Cake

Dairy Free
Health score
1%
Banana Toffee Picnic Cake
110 min.
12
295kcal

Suggestions


Indulge in the delightful flavors of our Banana Toffee Picnic Cake, a perfect dessert that brings together the sweetness of ripe bananas and the rich, buttery taste of toffee bits. This dairy-free treat is not only a crowd-pleaser but also incredibly easy to make, making it an ideal choice for picnics, potlucks, or simply a cozy family gathering.

Imagine the aroma of freshly baked cake wafting through your kitchen as you prepare this scrumptious dessert. With just a handful of ingredients, including a convenient box of Betty Super Yellow Cake Mix, you can whip up a moist and flavorful cake that will have everyone asking for seconds. The addition of almond extract enhances the overall taste, while the toffee bits provide a delightful crunch that contrasts beautifully with the soft, tender cake.

Ready in just 110 minutes, this Banana Toffee Picnic Cake serves 12, making it perfect for sharing. Each slice is a heavenly combination of flavors and textures, with a caloric breakdown that allows you to enjoy a sweet treat without the guilt. Whether you're celebrating a special occasion or just treating yourself, this cake is sure to impress. So gather your ingredients, preheat your oven, and get ready to create a dessert that will leave a lasting impression!

Ingredients

  • box cake mix yellow
  • cup banana very ripe mashed (2 medium)
  • 0.3 cup water 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 0.5 teaspoon almond extract 
  • 0.5 cup toffee chips 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer

Directions

  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.
  3. Pour into pan.
  4. Sprinkle toffee bits evenly over batter.
  5. Bake 33 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered.

Nutrition Facts

Calories295kcal
Protein4.35%
Fat35.13%
Carbs60.52%

Properties

Glycemic Index
8.81
Glycemic Load
4.64
Inflammation Score
-2
Nutrition Score
5.524782533231%

Flavonoids

Catechin
0.76mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:294.62kcal
14.73%
Fat:11.57g
17.8%
Saturated Fat:4.01g
25.04%
Carbohydrates:44.84g
14.95%
Net Carbohydrates:43.99g
16%
Sugar:26.49g
29.44%
Cholesterol:51.17mg
17.06%
Sodium:343.04mg
14.91%
Alcohol:0.06g
100%
Alcohol %:0.08%
100%
Protein:3.22g
6.44%
Phosphorus:161.25mg
16.13%
Vitamin K:12.76µg
12.15%
Calcium:101.26mg
10.13%
Vitamin B2:0.17mg
9.75%
Folate:37.16µg
9.29%
Vitamin E:1.11mg
7.42%
Vitamin B1:0.11mg
7.24%
Selenium:4.87µg
6.96%
Iron:1.13mg
6.25%
Manganese:0.12mg
5.98%
Vitamin B3:1.09mg
5.46%
Vitamin B6:0.1mg
4.93%
Vitamin B5:0.38mg
3.8%
Vitamin A:180.96IU
3.62%
Fiber:0.84g
3.37%
Vitamin B12:0.15µg
2.53%
Copper:0.05mg
2.51%
Potassium:85.45mg
2.44%
Magnesium:9.48mg
2.37%
Zinc:0.29mg
1.93%
Vitamin D:0.22µg
1.47%
Vitamin C:1.11mg
1.34%