I am a huge banana bread lover. I found a recipe that used toffee chips in place of chocolate chips and I just knew that I had to try it. The toffee is baked into and on top of the bread. It caramelizes adding a crunch to the top and a gooey sweetness to the middle. This is definitely a fun twist on classic banana bread and I recommend it highly! Let’s bake!
Preheat your oven to 350 degrees and grease your loaf pan.
Bake for 50-60 minutes. Cover with foil if top starts to brown too much. (I covered mine with foil after 25 minutes.) Remove from oven and let cool on a rack for at least 10 minutes before removing from the pan. Slice just before serving and enjoy!!
3 ripe bananas
½ cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon kosher salt
8 ounces chocolate covered toffee bits; divided into 1 cup and 1/3 cup (I used a bag of Heath bits from the baking aisle.)
Optional ingredient: chopped walnut
Preheat oven to 350 degrees F.; grease a 5X9” loaf pan.
Combine the bananas, butter, sugar and eggs in a large mixing bowl. Beat on medium speed for about 3 minutes, or until thoroughly mixed; add vanilla.
Whisk together the flour, cinnamon, baking soda, and salt. Add to the banana mixture and stir until combined. Fold in 1 cup of toffee chips.
Pour the batter into the prepared loaf pan and top with remaining 1/3 cup toffee chips. Bake for 50-60 minutes or until a tester comes out clean. I covered mine with foil after 30 minutes in the oven to prevent the toffee topping from becoming too crunchy. Cool on rack for at least ten minutes before removing from pan.
Remember that banana bread is always better the next day….if you can wait that long!
Recipe adapted from: The Dutch Baker’s Daughter