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In a bowl, add the softened butter and sugar. Whisk for 2 to 3 minutes.
Add the mashed bananas, plain yogurt, egg, and vanilla extract, then whisk to combine for 1 to 2 minutes.
Sift the flour over the mixture, then add baking powder, baking soda, and cinnamon powder. Slightly mix with a spatula, then mix with a handheld mixer for about 15 seconds.
Mix in the nuts and chocolate chips with a spatula.
Grease an 8×8 inch baking pan with oil, then line with parchment paper. Transfer the mixture and spread evenly.
Bake at 338F for 30 to 35 minutes.
In a heatproof bowl, add the butter and brown sugar for the toffee sauce. Microwave for 30 seconds. Mix well. Add the heavy cream and mix until smooth.
Once done baking, poke holes in the cake and pour the sauce. Leave for 10 minutes, then remove the cake from the pan.