SALTED BUTTERSCOTCH-BANANA BUNDT CAKE

Steps:

• Heat oven to 325 degrees F. Coat a 10-to 12-cup nonstick Bundt pan with cooking spray. Sprinkle turbinado sugar evenly to coat the pan. In a large bowl, whisk together the flour, pudding mix, baking powder, and baking soda. In a large bowl, mash 3 of the bananas. Cut the remaining banana into 1/4-inch pieces and set aside. Add the eggs, oil, sugar, vanilla, and 1 teaspoon salt to the mashed bananas and whisk to combine. Add the flour mixture and mix until fully incorporated. Fold the diced bananas and toffee bits. Transfer the mixture to the prepared pan and bake until a wooden pick inserted into the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Meanwhile, place the butterscotch chips, butter, cream, and the remaining 1/4 teaspoon salt in a small microwave-safe bowl. Microwave on high until the chips start to melt, 35 to 40 seconds. Whisk until smooth. Let cool for 5 minutes, then drizzle on top of the cake. Lightly sprinkle with sea salt.