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+ servings
5 from 13 votes
Vertical picture of Banana Pound Cake with Salted Toffee Icing on a light blue cake stand with white plates stacked in the background
Banana Pound Cake with Salted Toffee Icing
Prep Time
40 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 55 mins
The most delicious, moist and easy banana cake you'll ever make! And the icing is to die for!
Course: Breakfast
Cuisine: American
Servings: 16
Calories: 463 kcal
Author: Chris Scheuer
  • For the cake:
  • cups   all purpose flour
  • teaspoons   baking soda
  • ½ teaspoon  salt
  • ounces salted butter at room temperature (1 cup or 2 sticks)
  • cups   sugar
  • teaspoons   pure vanilla extract
  • large eggs
  • 4-5 very ripe  bananas 1 ½ - 1 ¾ cups
  • cup buttermilk
  • For the icing:
  • tablespoons  salted butter
  • ½  cup  packed dark brown sugar
  • ⅓  cup  heavy cream
  • ¼  teaspoon  vanilla extract
  • ⅔  cup  sifted powdered sugar
  • flaking sea salt I love Maldon
  1. For the cake, preheat to 350°F. Generously spray a 9- to 10-inch (12 cup) Bundt pan** with baking spray. Rub the spray into all the grooves of the pan with a small piece of paper toweling. Spray pan again lightly and set aside.
  2. Whisk the flour, baking soda and salt together.
  3. With a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Add the vanilla and the eggs (one at a time), beating for about 1 minute after each egg goes in. Reduce mixer speed to low and add in the bananas. Finally, add half the dry ingredients (the batter may curdle a bit) and mix until combined. Next add all of the buttermilk, mix again, then add the rest of the flour mixture. Scrape the sides of the bowl with a spatula and stir one more times. Transfer the batter to the prepared pan and smooth the top.
  4. Bake for 60-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. After 30 minutes of baking time, cover the cake loosely with foil.
  5. When cake is finished baking, transfer it to a rack and cool for 10 minutes, invert pan and transfer cake onto the rack. Cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight (if not don't worry, it will still be wonderful!).
  6. For the icing, combine the butter, dark brown sugar and heavy cream in a heavy saucepan and bring the mixture to a rolling boil, stirring constantly.

  7. Boil for ONE minute, stirring constantly. Remove from heat, stir in vanilla extract.
  8. Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
  9. Place on a serving platter or cake stand and pour the salted toffee icing over the top. Sprinkle lightly with flaky sea salt.
Recipe Notes

*With very ripe bananas, you can "mash" them right in the peel - just gently push each banana between your fingers until the whole thing feels smushed. You can then add each one right to the bowl. The mixing of the other ingredients will mash them more. **This makes a fairly large cake. Use a bundt pan that has a 12 cup capacity, otherwise you'll have a mess in your oven. If your Bundt pan is smaller than 12 cups, just pour about a cup of the batter into a small, greased bread pan and bake it along side the Bundt cake. Cake recipe adapted from Food.com Icing recipe adapted from The Hungry Housewife

Nutrition Facts
Banana Pound Cake with Salted Toffee Icing
Amount Per Serving
Calories 463 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 69mg23%
Sodium 331mg14%
Potassium 175mg5%
Carbohydrates 72g24%
Fiber 1g4%
Sugar 50g56%
Protein 4g8%
Vitamin A 615IU12%
Vitamin C 2.6mg3%
Calcium 38mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.