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| Salted Peanut and Caramel Banana Bread/Cake submitted by Mom Johnson |
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Description
From the Costco magazine, February 2012 - really yummy baked in either traditional bread pans or a tube-cake pan like angel food cake or Bundt.
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Directions
Preheat oven to 350 degrees. Generously grease a 12-cup Bundt pan or 2 9x5 inch loaf pans.
In a mixer bowl, cream the butter with the sugar until fluffy. Add the eggs, vanilla, yogurt and mashed bananas, scraping down often to blend batter evenly.
In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Stir the dry ingredients into the wet batter. Fold in the coconut, peanuts, and toffee chips, making sure the ingredients are well blended, 1-2 minutes. Spoon into prepared pan.
To make the salted peanut caramel topping, mix the coconut, peanuts and toffee chips in a small bowl. Sprinkle on top of the unbaked cake, then drizzle on the caramel topping.
Bake the cake for 50-55 minutes until the cake tests done. Cool for 10 minutes before removing from the pan. Drizzle on more caramel topping if desired. Makes 10-16 servings.
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Ingredients
 1/2 cup unsalted butter at room temperature
1 cup sugar
2 eggs
1 tsp. vanilla
1/3 cup plain yogurt
1 cup mashed very ripe bananas
3 1/2 cups flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup shredded coconut
2/3 cup chopped and salted peanuts
1/2 cup toffee bits (Heath bits)
Topping:
1/4 cup shredded sweetened coconut
1/2 cup chopped salted peanuts
1/4 cup toffee bits
1/4-1/3 cup caramel sundae topping
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