Preheat the oven to 350°F (175°C). Spray a 9x9x3” or 9x11x3” deep baking dish with nonstick baking spray.

In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter for about 3 minutes until light and fluffy. Mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until well combined.

In a separate bowl, whisk together the gluten-free flour (or all-purpose flour), baking powder, baking soda, kosher salt, and ground cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Pour the batter into the prepared baking dish and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.

In a medium stock pot over medium-low heat, melt the butter and brown sugar together, stirring frequently. Cook for about 10 minutes until the mixture is well combined and smooth.

Stir in the heavy cream and vanilla extract, and cook for an additional 5 minutes, ensuring the mixture does not boil.

Remove from heat and pour into a glass container to cool.

Once the cake is done and slightly cooled, poke holes all over the top using a toothpick. Pour the cooled toffee sauce evenly over the cake, allowing it to soak in for at least 1 hour.

Slice the cake and serve with extra toffee sauce if desired. Enjoy!