I'm not very good at being a college student. I'm not productive late at night, though I am awake with the idea that maybe I'll actually get some work done, I don't sleep until noon on the weekends, and if I had a fake ID, I'd use it to buy some brandy to make the icing suggested for this cake. But the cake does not need a brandied brown butter icing, it holds its own just fine. It also has miraculously lasted three days, in part because I haven't been doing the best job of publicizing it.
This cake was the cake I mentioned before, with the turkey sandwiches. Only I wasn't expecting it to be a cake, I was expecting it to be more like a bar cookie, so I was a bit surprised when I got a nice tender cake with a muffin-like crumb. But it was a good surprise, because the flavors shine much more, and it is a lot less cloying, with its cakey lightness. It's just a little less picnic friendly than bar cookies would be.
This cake was easy to make, makes a lot of cake, and while I haven't yet done the math to figure out how much it cost to make, I don't think it was TOO expensive either. And did I mention tasty? My RA doesn't understand how I can just combine things and they taste good, but I don't just combine things and they taste good, I follow recipes, sort of.
So if you're in need of a tasty snack cake that has the tastiness of banana bread without the wholesome sounding name, and the yummy sweetness of toffee and milk chocolate, I'd highly recommend making this. Or asking someone to make it for you.
Banana Toffee Snack Cake
adapted from Better Homes & Gardens Biggest Book of Cookies
Makes a half-sheet of cake
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mashed ripe banana (2-3 medium bananas)
3/4 cup (6 oz) plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/3 cups chopped toffee bits (such as 1 bag Heath Toffee Pieces)
Preheat oven to 350ºF. Grease a half-sheet pan. set aside.
Beat butter in mixing bowl with electric mixer on high for about 30 seconds, or until fluffy.
Beat in sugar, baking powder, baking soda, and salt until combined, scraping down sides of bowl occasionally.
Beat in egg, mashed banana, yogurt, and vanilla extract until combined.
Stir in flour until just incorporated. Stir in 1 cup toffee bits.
Pour batter into prepared pan and spread evenly. Sprinkle remaining toffee bits over top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out free of batter. Or when you press lightly, the indentation does not remain. Remove from oven and cool in pan on wire rack.
Cut into desired number of squares. (I think it makes about 48 2x2" squares, but I didn't cut them in a systematic manner.)