Banana Pound Cake with Salted Toffee Icing

Directions

1. 1
   For the cake, preheat to 350F. Generously spraya 9- to 10-inch (12 cup) Bundt pan** with baking spray. Rub the spray into all the grooves of the pan with a small piece of paper toweling. Spray pan again lightly and set aside.
2. 2
   Whisk the flour, baking soda and salt together.With a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.
3. 3
   Add the sugar and beat at medium speed until pale and fluffy.
4. 4
   Addthe vanilla and the eggs (one at a time), beating for about 1 minute after each egg goes in. Reduce mixer speed to low and addin the bananas. Finally, addhalf the dry ingredients (the batter may curdle a bit) and mix until combined. Next add all of the buttermilk,mix again, then add the rest of the flour mixture. Scrape the sides of the bowl with a spatula and stir one more times.
5. 5
   Transferthe batter tothe prepared pan and smooth the top.
6. 6
   Bake for 60-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. After 30 minutes of baking time, cover the cakeloosely with foil.When cake is finished baking, transfer itto a rack and cool for 10 minutes, invert pan and transfer cakeonto the rack. Cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight (if not dont worry, it will still be wonderful!).For the icing, combinethe butter, dark brown sugar, heavy cream and salt in a heavy sauce pan and bring the mixture to a rolling boil, stirring constantly.Boil for ONE minute, stirring constantly.
7. 7
   Remove from heat, stir in vanilla extract.
8. 8
   Add about cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
9. 9
   Place on a servingplatter or cake stand and pour the salted toffeeicing over the top.
10. 10
    Sprinkle lightly with flaky sea salt.