Step 1

Preheat oven to 350 F. Grease a 9 inch springform pan with butter or nonstick spray. 

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Step 2

Melt butter in a small saucepan on medium heat, about 5 minutes. Set aside to cool for at least 5 minutes while starting the batter: In a large mixing bowl, mash 2 ripe bananas with a fork. Add the cocoa and sugar, and whisk until banana mash is mostly smooth. Add melted butter and whisk until fully combined.

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Step 3

Add the egg and vanilla and whisk until combined. Add baking powder, baking soda, nutmeg, and kosher salt. Whisk very well, at least 3 minutes, to make sure all the leavening agents are completely dissolved and incorporated.

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Step 4

To finish the batter, you will alternate additions of the flour and buttermilk to prevent over-mixing: Add ⅓ cup of the flour and stir gently to just combine. Add ¼ cup buttermilk and stir again. Add the second round of flour, stir. Second round of buttermilk, and stir. Repeat with the final and third round of flour and buttermilk until there are no streaks. Using a rubber spatula, add half of the roughly chopped chocolate in and give the batter one final fold.

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Step 5

Transfer the batter into the greased springform pan. Sprinkle the rest of the chopped chocolate, chopped toffee, and toasted pecans on top. Bake in the preheated oven for 40-45 minutes, or until the cake does not visibly jiggle when you shake its sides. Let the cake rest for 10 minutes before removing the springform. And yes, sadly, you must then allow it to cool for another 10 minutes before slicing and taking a bite of a truly batshit banana cake.