INGREDIENTS

Cake

2 cup mashed ripe bananas (4-5 medium bananas)

1 cup Wholesome Organic Fair Trade Dark Brown Sugar

3/4 cup Wholesome Regenerative Organic Certified® Cane Sugar

1 cup butter, room temperature 

1/2 cup sour cream

3 large eggs, room temp

2 tsp vanilla extract

2 1/4 cup flour 

2 tsp ground cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1/4 cup of Wholesome Regenerative Organic Certified® Cane Sugar for coating the pan

Toffee Sauce

3/4 cup butter

1 cup Wholesome Organic Fair Trade Dark Brown Sugar

1 cup cream

1 tsp salt

1 tsp vanilla extract

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INSTRUCTIONS

Cake

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.
2. Sift the flour, cinnamon, baking soda, baking powder, and salt together, set aside
3. In a large mixing bowl, whisk together the sugars and butter, and add sour cream until light and fluffy
4. Add eggs, one at a time, scraping sides between each egg
5. Once combined, whisk in the banana and the vanilla
6. Add in the dry ingredients and whisk until smooth
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
8. When the cake is done, remove it from the oven and let sit for 10 minutes
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
10. Let the cake cool for another 15-20 minutes

Toffee Sauce

1. Place dark brown sugar and butter in a medium saucepan over medium heat and let the butter melt
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)
3. Once it’s dissolved, increase the temperature to medium-high and
whisk frequently as the sauce gets browner to prevent burning
4. Continue to whisk until the sauce is thickened and dark amber. Remove from heat and whisk in the vanilla extract
5. If the sauce thickens too much or if leftovers are too thick, add a little extra butter and/or heavy cream and reheat
6. Makes about 1 3/4 cups. Store in the refrigerator, where it will keep for up to a month