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.
How to Bake the MOST Decadent Chocolate Desserts
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.
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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! Recipe makes 1 loaf and freezes well.
- 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
- 1/4 cup toffee bits
- 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).
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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