Best Toffee Banana Rum Bread Recipes

Toffee- Banana Rum Bread image

Provided by TheGrumpyChef

Categories Breads

Time 50m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons milk
1/4 cup vegetable oil
2 tablespoons rum or 2 teaspoons rum extract
1 egg
1 cup chopped nuts
1 cup mashed ripe banana (about 3 medium)
1 1/3 cups toffee pieces, divided

Steps:

Heat oven to 350 degrees. Grease and flour two 8 1/2x4 1/2x1/2 inch baking pans.
In large bowl, stir together flour, sugar, baking powder and salt. Add milk,oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts.
Spread 1 1/4 cup batter into bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter into each pan. Sprinkle remaning bits over batter.
Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.).
Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.

Nutrition Facts : Calories 223.8, Fat 8.7, SaturatedFat 1.4, Cholesterol 13, Sodium 291.8, Carbohydrate 32.4, Fiber 1.5, Sugar 14.1, Protein 4.3

Toffee-Banana Rum Bread Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
2 tablespoons rum or 2 teaspoons rum extract
1 egg
1 cup banana
1 cup nuts
1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits

Steps:

Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. Spread 1-1/4 cups batter in bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter in each pan. Sprinkle remaining bits over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.) Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.