House hunting is exhausting.


Hence the need for something sweet and comforting today.  However, our searches have certainly not been in vain.  (Though at first they certainly were…)


Anyway, we found a great house.  It’s a unique contemporary in a great location.  It has a roof deck.  It has an amazing wrap-around deck and a beautiful master bedroom and bathroom.  But (because there’re always a couple buts) the kitchen needs a little updating and it’s a little expensive.


I’m keeping my hopes in check because nothing is certain, but we have put in an offer.  So now we wait.  And keep our fingers crossed.  And shovel  partake in some cake to de-stress and not think about how our future rests on this one decision.

Is it really the right house?  Will we have buyer’s remorse when something else comes on the market in four days that we love even more?  Gah.


Let’s focus on the cake.  Life is so much simpler if all we think about is cake.  And this cake is a doozy.  Made with bananas and vanilla pudding, it’s super moist, and paired with a caramel glaze and toffee bits, we turn it into banoffee cake!


Now please excuse me while I nervously devour cake as we wait for the result of this house offer.  Oh, and I hope your weekend starts off with a little less stress.

Two Years Ago: Fettuccine with Chive Sauce and Mushrooms

One Year Ago: Banana Cake with Nutella Mascarpone Frosting

Banoffee Pudding Cake

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Makes one 9x9" cake, about 12 servings


  • ½ cup (1 stick) unsalted butter, melted
  • 2 Tbsp peanut butter
  • ¾ cup sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 3 medium bananas, mashed
  • One 3.5 oz. box vanilla instant pudding mix (not sugar free)
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • ¼ cup(half a stick) unsalted butter
  • ¼ cup packed brown sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1-1 ½ cups powdered sugar, sifted
  • 1 cup toffee bits


  1. Preheat oven to 350 degrees F. Grease a 9x9” pan and set aside.
  2. Melt the butter in a large microwave safe bowl. Add the peanut butter to the melted butter and heat for another 20 seconds and stir the mixture until combined and smooth.
  3. Add the sugars and whisk to combine. Add the egg, sour cream, and vanilla and whisk until smooth. Add the bananas and stir to incorporate. Add the dry pudding mix and stir to incorporate. Add the flour, baking soda, and salt and stir until just combined.
  4. Scrape batter into the prepared pan and bake for about 35 minutes, or until top is golden, and a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for at least 20 minutes before glazing.
  5. To make the glaze, put the butter in a small saucepan and set over medium-heat. Once it has melted, add the brown sugar and bring the mixture to a boil, stirring continuously. Let the mixture boil rapidly for 2 minutes, stirring continuously.
  6. Remove the pan from heat and add the milk (the mixture will bubble like crazy) and whisk to combine, until the bubbles subside. Add the vanilla and whisk to combine. Add the powdered sugar ½ cup at a time until a desired consistency is reached.
  7. Immediately pour the glaze over the cooled cake, using a off-set spatula to spread glaze evenly. Sprinkle the toffee bits over the glaze. Let the glaze set, then cut and serve. Store leftovers in an air tight container in the fridge for up to 3 days.

Adapted from Baker’s Royale

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