I’m stepping back from Melanie Makes for a few weeks to enjoy a maternity leave of sorts with our new arrival. In the meantime, I’m thrilled to be sharing recipes from some of my favorite food bloggers who I’m also lucky enough to call friends. Today, my friend Tanya of Lemons for Lulu is sharing a delicious and amazingly easy dessert that’s sure to be a hit!
The idea for this flavor combination hit me months ago when I was dining out with friends. Someone ordered a banoffee pie and I’ve been obsessed with that combination ever since! Bananas and toffee are quite the dynamic duo. If you like Banana’s Foster, then you will love this poke cake. I mixed very ripe bananas and a bit of brown sugar into my cake mix. Then I drizzled caramel ice cream topping into my cake for the moistest cake you’ve ever had! Then I covered the cake in creamy whipped topping and crunchy toffee bits. If you are a caramel fanatic, then you’ll want to drizzle a little more caramel over your cake.
Each bite of this cake practically melts in your mouth, it is that tender. The biggest problem I had with this poke cake was keeping the family from devouring it all in one sitting! Nothing will cause more friction then when five family members all want the last piece of cake!
- 1 18.25 oz box yellow cake
- ¼ cup brown sugar
- 3 ripe mashed bananas
- ½ cup vegetable oil
- ½ cup sour cream
- 3 whole eggs
- 1 teaspoon vanilla
- ⅔ cup caramel ice cream topping, plus 2 tablespoons for drizzling
- 1 8 oz container whipped topping
- ¼ cup toffee bits
- In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean. Remove from oven and let cake cool completely.
- When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.
In case you were wondering, I got the last piece of cake. You know the saying, “If mama ain’t happy, no body is happy”. Well friends, I am very happy.
Now that I’ve made one poke cake, I’m dying to make more! I wonder what combination I’ll think up next??
Looking for more recipes featuring bananas?
More great recipes from Lemons for Lulu: