Preparation

• Preheat the oven to 350°F (175°C). Spray a 9x9x3” or 9x11x3” deep baking dish with nonstick baking spray.
• In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter for about 3 minutes until light and fluffy. Mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until well combined.
• In a separate bowl, whisk together the gluten-free flour (or all-purpose flour), baking powder, baking soda, kosher salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
• Pour the batter into the prepared baking dish and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
• While the cake is baking, prepare the toffee sauce. In a medium stock pot over medium-low heat, melt the butter and brown sugar together, stirring frequently for about 10 minutes. Stir in the heavy cream and vanilla extract, and cook for an additional 5 minutes.
• Once the cake is done and slightly cooled, poke holes all over the top using a toothpick. Pour the cooled toffee sauce evenly over the cake, allowing it to soak in for at least 1 hour.
• Slice the cake and serve with extra toffee sauce if desired. Enjoy this rich, moist treat!