Monday, March 7, 2016

Nutty Banoffee Bundt Cake

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Spring... it's almost here! I've been working on a few springtime brunch recipes in preparation for the season and here's one of my latest. This Nutty Banoffee Bundt Cake is a cinnamon crumb cake kissed with sweet bananas, toffee chips, chopped pecans and a drizzle of caramel sauce. Cake for breakfast is always a showstopper!


With some help from my friends at Krusteaz, I built on their popular Cinnamon Swirl Crumb Cake & Muffin Mix by adding a few extra ingredients. 'Banoffee' is a popular English dessert combining bananas, toffee, and caramel. Taking those ingredients, I incorporated them into a cinnamon swirl mix and added some pecans for texture. The result is a tender and flavorful bundt cake perfect for a springtime brunch. You can also choose to bake this in a regular cake pan or muffin tin too.

Nutty Banoffee Bundt Cake

1 package Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix
1 egg
2/3 cup water
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup toffee bits
2 ripe bananas, mashed
Cooking spray
1/4 cup caramel sauce

For directions, check out the rest of the recipe on Krusteaz's website!



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