DIRECTIONS:

FOR THE CAKE

Step 1
Preheat the oven to 325 F and prep a 10 or 12-cup bundt pan. Rub the entire inside with softened butter or spray with Pam (making sure to get into all the nooks and crannies) and completely coat with cane sugar, set aside.

Step 2
Sift the flour, cinnamon, baking soda, baking powder, and salt together, set aside

Step 3
In a large mixing bowl, whisk together the sugars and butter, and add sour cream until light and fluffy

Step 4
Add eggs, one at a time, scraping sides between each egg

Step 5
Once combined, whisk in the banana and the vanilla

Step 6
Add in the dry ingredients and whisk until smooth

Step 7
Pour the batter into the prepared bundt pan and bake for 1 hour or when a toothpick inserted into the center of the cake comes out with a few crumbs on it

Step 8
When the cake is done, remove it from the oven and let sit for 10 minutes

Step 9
After 10 minutes, remove the cake from the pan. This is just enough time for the cake to cool, but the sugar coating remains warm and liquid which allows the cake to pop right out

Step 10
Let the cake cool for another 15-20 minutes

FOR THE TOFFEE SAUCE

Step 1
Place dark brown sugar and butter in a medium saucepan over medium heat and let the butter melt

Step 2
Add cream and salt. Try to stir as little as possible to avoid the sugar granules from splashing up the sides of the pan (this will result in a grainy toffee sauce)

Step 3
Once it’s dissolved, increase the temperature to medium-high and whisk frequently as the sauce gets browner to prevent burning

Step 4
Continue to whisk until the sauce is thickened and dark amber. Remove from heat and whisk in the vanilla extract

Step 5
Drizzle on top of bundt cake and serve.

Step 6
Store any remaining sauce in the refrigerator, where it will keep for up to a month

Step 7
If the sauce thickens too much, or leftovers are too thick, add a little extra butter and/or heavy cream and reheat

Step 8
Makes about 1 3/4 cups.