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Toffee banana bread makes the best breakfast! With a delicious ribbon of toffee bits, you’ll love this easy banana bread recipe. A twist on my classic Greek yogurt banana bread, each tender slice is studded with toasty pecans. Recipe makes 1 loaf and freezes well.

Toffee Banana Bread
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The best way to transform the humble banana bread into something truly spectacular is with toffee bits and a splash of dark rum (or bourbon, if you prefer).

Pro tip: A drizzle of homemade salted caramel sauce makes the absolute best topping for this bread! Served up slightly warm with your morning coffee (or as a late night snack), you simply can’t miss with toffee banana bread.

Love homemade banana bread? Try chocolate chip banana bread muffins or mocha banana bread next!

Key Ingredients

To make this simple banana bread, you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda, and salt
  • Ripe bananas
  • Greek yogurt (or sour cream)
  • Unsalted butter
  • 1 large egg
  • Dark rum (or bourbon)
  • Vanilla extract
  • Chopped pecans
  • Toffee bits
Toffee Banana Bread

Tips for Perfect Banana Bread

Room temperature ingredients – Bring Greek yogurt (or sour cream) and egg to room temperature before baking. Room temperature ingredients incorporate more easily into the batter and give this quick bread a tender crumb.

Bananas – My favorite bananas for banana bread are ripe and speckled (not blackened). For this recipe, you’ll use 1 cup mashed ripe banana. This is usually about 2 large bananas, or 3 smaller bananas. Place the ripe bananas in a bowl and mash with the back of a fork or potato masher until completely mashed.

Mix gently – Don’t overmix the batter! Gently fold the wet and dry ingredients together until almost incorporated, then gently fold in chopped pecans. The finished batter is textured and visibly lumpy.

How to Make Toffee Banana Bread

Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. 

Combine mashed banana, yogurt, melted butter, egg, rum and vanilla in a medium bowl. Whisk until combined.

Add wet ingredients to flour mixture and fold in until almost combined. Fold in chopped pecans.

Scrape half the batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles, and sprinkle 1/2 cup toffee bits over batter. Add remaining batter, smooth with an offset spatula, and tap pan sharply. Sprinkle with remaining 1/4 cup toffee bits.

Bake banana bread at 350°F for 55 to 60 minutes. Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached (baking time may vary based on moisture content of the bananas).

How to Freeze Banana Bread

Cool bread completely on a wire rack, then place on a parchment-lined baking sheet and freeze flat for 1 hour. After 1 hour, wrap the bread well with a layer of plastic wrap and a layer of foil (or place in a freezer bag). Freeze banana bread for up to 2 months.

When you’re ready to enjoy, defrost the banana bread in the refrigerator or at room temperature (still wrapped to prevent condensation from forming).

To freeze banana bread slices, use a serrated knife to slice the bread and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months.

Toffee Banana Bread

Craving more banana bread?

Chocolate Chip Banana Bread
Coconut Macadamia Banana Bread
Mocha Banana Bread
Bourbon Vanilla Banana Bread

Did you try this Toffee Banana Bread Recipe? Let me know by leaving a comment and rating below!

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Toffee Banana Bread

Toffee Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Toffee banana bread makes the best breakfast! With a delicious ribbon of toffee bits, you’ll love this easy banana bread recipe! Recipe makes 1 loaf and freezes well.


Ingredients

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed ripe banana
  • 3/4 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 2 Tbsp dark rum
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits

Topping

  • 1/4 cup toffee bits

Instructions

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
  2. For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, rum, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in pecans.
  3. Scrape half the batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles, and sprinkle 1/2 cup toffee bits over batter. Add remaining batter, smooth with an offset spatula, and tap pan sharply. Sprinkle with remaining 1/4 cup toffee bits.
  4. Bake for 55 to 60 minutes, until bread is golden and springs back to the touch (if desired, tent with foil after 40 minutes of baking time to prevent over-browning). Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely.
  5. Store banana bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days (rewarm before serving).


Notes

Greek Yogurt: If you don’t have Greek yogurt on hand, you can also use sour cream.

Baking Time: Will vary based on moisture content of the bananas. Begin checking bread after 55 minutes. If using bananas that were previously frozen, baking time may be up to 75 minutes.

Frozen Bananas: To use frozen bananas, thaw the bananas first and drain off any excess liquid. Mash bananas gently and proceed as directed in the recipe. Keep in mind that using frozen bananas will increase baking time.

Freeze Banana Bread Slices: Use a serrated knife to slice the bread and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months.

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Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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24 Comments

  1. This is my go to banana bread recipe! I’ve modified it a little and use amaretto liquor instead of rum because I love the flavor combo! Everyone loves it and asks me to make it all the time! If they have nut allergies I go back to your recipe all the way. I’ve done other tweaks too like add chopped walnuts for my sister… and chocolate chips cause I had em lying around. Thank you thank you! I love making it and eating it!

    1. Thanks so much for your feedback, Anianne! 🙂 I love amaretto, what a great idea for next time.

  2. Would you be able to modify this recipe to be made in a bread maker? I have a breville bread maker and was thinking it would be nice to use it to make this loaf!






    1. Hi Diana! I’ve never used a bread maker, so I don’t know. My understanding is that bread makers are typically for yeasted bread recipes, as opposed to quick breads like this banana bread. If there are any accompanying recipes that come with your bread maker, I would start there as a guide. 🙂

  3. I absolutely loved this recipe! I follow the recipe fully but added an extra swirl of cinnamon sugar butter with the toffee – it was perfect. Can’t wait to make another loaf!






  4. I made this recipe yesterday and it is wonderful! However, I didn’t get much taste from the toffee bits and the next time I will make two smaller breads from it, just bake for a shorter period of time. Thanks you always for great inspiration and recipes!