Roasted Banana Toffee Torte

1. 1

   Heat oven to 350 degrees. Spray four 9-inch round cake pans with cooking spray. Set aside. Place banana pieces in an 11x7-inch baking dish. Drizzle with 1/4 cup of melted butter. Bake for 15 minutes. Cool for 10 minutes. In a small bowl, stir milk and vinegar together. Let set for 5 minutes. In a large mixing bowl, beat remaining butter, sugar, eggs, and vanilla on low speed for 2 minutes. With mixer on low speed, beat in roasted bananas and any butter in dish until smooth. Sift flour, soda, and salt together in a medium bowl. With mixer on low speed, gradually beat flour mixture alternately with milk mixture into butter mixture until well mixed. Stir in pecans and toffee bits. Divide into pans. Bake for 15-20 minutes until centers test done with a toothpick and tops are golden brown. Cool layers in pans for 10 minutes before removing to cool completely. For filling, in a large mixing bowl, stir butter, brown sugar, and vanilla together. Add cream cheese and beat on low speed until well mixed. Gradually beat in powdered sugar. Beat for 1-2 minutes on medium speed until smooth. Stir in toffee bits.

2. 2

   For glaze, in a small saucepan, cook butter, sugars, and cream on medium speed until mixture boils, stirring often. Continue boiling until mixture reaches the consistency of syrup. Remove from heat and stir in vanilla. Cool to room temperature. To assemble, spread filling between layers and on top of torte. Cover and chill for 1 hour. Drizzle about 2/3 cup of glaze over top of torte, allowing glaze to run down sides. Sprinkle with pecans for garnish. Cover loosely and chill for 30 minutes more or until serving time. To serve, drizzle each serving plate with 1-2 teaspoons of remaining glaze. Slice torte into wedges and place on plates. Garnish each with a mint sprig. Serves 12.

* Per serving · 4 servings · Values may vary.

No additional tips available.