Cake:

1 box yellow cake mix
3 large eggs
1 c. buttermilk
1 c. mashed ripe bananas
1/2 c. firmly packed brown sugar
1/2 c. vegetable oil
1/2 tsp. ground cloves
1 c. toasted pecans

Glaze:

3 tbsp. butter
3 tbsp. packed brown sugar
3 tbsp. heavy cream
2/3 c. confectioners sugar
1/2 tsp. vanilla extract
3/4 c. chopped milk chocolate butter toffee bars
1/2 c. chopped toasted pecans

Butter and flour a 13 x 9-inch pan. In large mixing bowl, beat cake mix, eggs, buttermilk, bananas, brown sugar, vegetable oil and cloves on low speed until moistened. Beat on medium speed 2 minutes. Fold in toasted pecans; pour into pan.

Bake 35 to 38 minutes at 350°F; cool. In small saucepan, melt butter and brown sugar. Add heavy cream and simmer 1 minute. Remove from heat. Whisk confectioners sugar and vanilla extract until smooth. Spread glaze over cake; sprinkle with chopped toffee bars and chopped toasted pecans.