For the Cake:

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8 tablespoons butter (room temperature)

⅓ cup granulated sugar

⅓ cup packed light brown sugar

3 eggs

2 teaspoons pure vanilla extract

¾ cup buttermilk

⅓ cup maple syrup

1 cup mashed ripe bananas (about 2 bananas)

2 cups all-purpose flour (or 1:1 gluten-free flour)

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ cup sweetened coconut flakes

½ cup chopped pecans

1 cup chopped pineapple

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For the Pineapple Toffee Sauce:

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1 cup pineapple juice

¾ cup packed brown sugar (packed)

¾ cup heavy cream

1 teaspoon vanilla extract

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Instructions

Make the Cake:

1. Preheat oven to 325°F. Spray baking dish with nonstick spray.

2. Mash bananas. In a mixing bowl, beat sugars and butter for 3 minutes until light and creamy.

3. Mix eggs, vanilla, buttermilk, maple syrup, and into bananas.

4. In a separate bowl, whisk together all dry ingredients. Add dry to wet and mix until just combined. Fold in pineapple, coconut, and pecans.

5. Pour into baking dish. Bake 45–55 min, until toothpick comes out clean and top no longer jiggles.

6. Let cool slightly. Poke holes all over top with toothpick. Pour warm toffee sauce evenly over cake. Let soak in at least 1 hour.

7. Slice and enjoy — serve warm if possible.

 Make the Pineapple Toffee Sauce:

8. Make the sauce while the cake is baking. In a saucepan over medium low heat mix the pineapple juice with brown sugar. Stir continuously for about 10 minutes until smooth and combined. Do not let it boil.

9. Stir in heavy cream, and vanilla. Cook 5 more minutes, stirring, until silky. Remove from heat and transfer to a glass container to cool slightly.