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.

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!

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