Toffee Banana Bread
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.
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). A twist on my classic Greek yogurt banana bread, each tender slice is studded with toasty pecans and a ribbon of toffee bits.
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.
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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
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.
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!
Print
Toffee Banana Bread
- 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
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
- 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.
- 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.
- 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 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.
- 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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Keywords: Banana, Banana Bread, Quick Bread, Toffee, Toffee Bits
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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!
Thanks so much for your feedback, Anianne! 🙂 I love amaretto, what a great idea for next time.
Hi, Do you think I could substitute crushed hard or soft caramels for the toffee bits?
Hi Marie, you can use substitute crushed hard caramels. 🙂
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!
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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. 🙂
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!
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I love the idea of an extra swirl of cinnamon sugar! Thank you, Shriya! 🙂
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!
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Thanks Sandy! Love the idea of mini loaves! 🙂
I was wondering if I can omit the Rum? if so, do I need to replace it with a different ingredient?
Hi Ellen, you can omit the rum and use 2 tablespoons milk instead. Hope that helps!
Any particular brand of toffee you’d recommend ? And do you mean using hard toffee candies and chop them into small bits ?
I used Heath Toffee Bits in the bread – you can find them at many grocery stores (baking section) or online. They are already in bits, so no chopping required. 🙂
You have taken banana bread to new heights with this recipe. I’m pinning and can’t wait to share it with friends.
What a fabulous combination of flavors, Laura and so beautifuly captured. I gotta say though… I’ll take the bourbon! xo
What a glorious addition to Banana Bread! Elevating the classic to a must try recipe, who could resist a slice of this beauty?
This bread sounds absolutely wonderful!!! Love the drizzle of caramel on it 🙂
Yum! Such a scrumptious way to dress up banana bread, Laura! I must try your yogurt banana bread and then try this wonderful variation. I adore anything toffee and salted caramel!
Thanks so much, Stacy! 🙂
What a fabulous treat for breakfast Laura! I love the added toffee and the idea to drizzle salted caramel sauce on top! What a way to amp up banana bread!
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Looks so incredible! Love the toffee!
Your creation brings banana bread to a higher ground ! Bellissimo !
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SOLD! That ribbon of toffee reeled me in!
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