Ingredients
Cake:
1 box yellow cake mix
3 large eggs
1 cup buttermilk
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/2 teaspoon ground cloves
1cup toasted pecans
Glaze:
3 Tablespoons butter
3 Tablespoons packed brown sugar
3 Tablespoons heavy whipping cream
2/3 cup confectioners sugar
1/2 teaspoon vanilla extract
Topping:
3/4 cup chopped milk chocolate toffee bars
1/2 cup chopped toasted pecans
Preparation
Beat together cake mix, eggs, buttermilk, bananas, oil and cloves with electric or stand mixer on low speed until moistened. Beat at medium speed for 2 minutes. Fold in 1 cup toasted pecans.
Pour into prepared pan. Bake for 35 to 38 minutes. Cool completely.
While cake is cooling, make glaze. In a small saucepan melt butter with brown sugar. Add cream and simmer 1 minute. Remove from heat and whisk in confectioners sugar and vanilla until smooth. Spread glaze over cooled cake. Sprinkle with remaining 1/2 cup pecans and chopped toffee bars.
