Best Coffee Toffee Banana Bread Recipes

COFFEE TOFFEE BANANA BREAD image

Yield 1 loaf

Number Of Ingredients 12

1 cup (250 mL) mashed bananas, 2 to 3 very ripe
½ cup (125 mL) brewed coffee, at room temperature
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) each salt and nutmeg
½ cup (125 mL) unsalted butter, melted at room temperature
¾ cup (175 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
½ cup (125 mL) toffee bits
¼ cup (60 mL) banana chips, barely chopped

Steps:

Preheat oven to 350°F (180°C). 2 Grease a 9 x 5-inch (2 L) loaf pan. In a medium bowl, stir bananas with coffee. 3 In another medium bowl, whisk flour with baking powder, baking soda, salt and nutmeg. In a large bowl, stir butter with sugar. Stir in eggs 1 at a time, beating well after each addition. Stir in banana coffee mixture and vanilla. 4 Gradually add flour mixture and half the toffee bits, stirring until blended. Turn into prepared pan, levelling as best you can. Bake in centre of preheated oven 25 minutes. Sprinkle with remaining toffee bits and banana chips. Continue to bake until a toothpick inserted in centre comes out clean, about 20 more minutes. Let stand in pan 10 minutes before turning out onto a rack. Serve warm or at room temperature. Banana bread is also delicious toasted.

Coffee Toffee Banana Bread image

Provided by Annacia * @Annacia

Number Of Ingredients 16

3 large ripe bananas, mashed
1/2 cup(s) brewed strong coffee
1 cup(s) all-purpose flour
1 cup(s) whole wheat flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1 tablespoon(s) instant espresso
1/4 cup(s) olive oil, light
3/4 cup(s) packed dark brown sugar
2 large eggs
1 1/2 teaspoon(s) pure vanilla extract
1/2 cup(s) + 2 tablespoons toffee bits (such as skor or heath bits, found in stores with the chocolate chips), divided
1/4 cup(s) chopped banana chips (optional)

Steps:

Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with non-stick spray.
Mix banana and coffee in a small bowl. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and instant espresso.
In a large bowl, whisk together the olive oil and brown sugar. Add eggs one at a time, mixing well after each addition. Add the vanilla extract and the banana-coffee mixture and stir until combined.
Slowly add the dry ingredients to the wet ingredients, stirring with a wooden spoon or a spatula until just incorporated. Fold in 1/2 cup toffee bits.
Pour mixture into prepared loaf pan and bake for 25 minutes. Remove from oven, sprinkle the top of the loaf with the remaining toffee bits and banana chips, then return to oven for an additional 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
*Don't worry about getting all the banana chips on top of the loaf if they don't all fit; you don't want to weigh down the top of the loaf too much to make sure it bakes evenly inside.* Let stand in pan 10 minutes before transferring to a wire rack to cool completely.