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 all-purpose flour
- 3/4 cup granulated 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.