Tested till perfect Toffee Banana Family Tree Cake
Tofee Banana Family Tree Cake
Photography by Ryan Brook/TC Media

Toffee Banana Family Tree Cake

Celebrate this summer's reunion with a cake displaying your family tree. To get it to the picnic, cover it with a cake dome, or place toothpicks at 2-inch (5 cm) intervals around top edge and drape with plastic wrap, then transport it in a cooler.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2005

  • rating starrating starrating starrating starrating star
  • Portion size 24 to 32


  • 1-1/4 cups 1-1/4cupsbutter, softened
  • 2 cups 2cupspacked brown sugar
  • 3 3eggeggs
  • 2 cups 2cupsmashed bananabananas, (about 4)
  • 2 tsp 2tspvanilla
  • 3-1/3 cups 3-1/3cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 3/4 cup 3/4cupbuttermilk
  • 1 cup 1cuptoffee bits

Butter Icing:

  • 1-2/3 cups 1-2/3cupsbutter, softened
  • 5-2/3 cups 5-2/3cupsicing sugar
  • 3 tbsp 3tbsp10% cream or milk
  • 1-1/2 tsp 1-1/2tspvanilla

Wilton Paste Food coloring:

  • 1 bottle 1bottleWilton Paste Food Coloring Buttercup yellow
  • 1 bottle 1bottleWilton Paste Food Coloring Brown
  • 1 bottle 1bottleWilton Paste Food Coloring Red Red
  • 1 bottle 1bottleWilton Paste Food Coloring Royal Blue
  • 1 bottle 1bottleWilton Paste Food Coloring Leaf green
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1-  Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well and scraping down side of bowl after each. Beat in bananas and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Place rack on cake; turn over and lift off pan. Peel off paper; let cool. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

2-  Butter Icing: In large bowl, beat butter until fluffy; beat in icing sugar, 1/2 cup (125 mL) at a time. Add cream and vanilla; beat until fluffy, about 1 minute. Tint 3-1/2 cups (875 mL) yellow; 1/2 cup (125 mL) brown, adding dab of red; 1/4 cup (50 mL) blue; and remaining icing green.

3-  Place cake on tray. With serrated knife, cut in half horizontally. Spread cut side of bottom with 1-1/2 cups (300 mL) yellow icing; sprinkle with toffee bits. Replace top; spread remaining yellow on top and sides.

4-  With toothpick, outline leafy area of tree; spread with 1/3 cup (75 mL) of the green icing. With toothpick, outline trunk and branches. Using piping bag fitted with plain tip (#4 or 5), pipe horizon of brown icing. Pipe remaining brown inside tree, moving in lines that resemble bark.

5-  Using piping bag fitted with #1 plain tip, pipe blue names on branches. Using piping bag fitted with #67 leaf tip, pipe green leaves by placing tip on branches and squeezing bag to fan out icing from branch. Stop squeezing; pull tip up to a point. Change to plain tip; pipe grass along horizon line.

Nutritional Information Per each of 32 servings: about

cal 374 pro 3g total fat 20g sat. fat 12g
carb 49g fibre 1g chol 76mg sodium 282mg

% RDI:

calcium 4 iron 8 vit A 18 vit C 2
folate 10
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