Anyone who loves to bake needs a good banana bread recipe in their arsenal. Here it is. As the name implies Toffee Chip Banana Bread is dotted with pieces of milk chocolate-covered toffee. I used Heath English toffee candy bars. These, I discovered, are very addictive. I also through in some toasted walnuts for some nubbliness and then drizzled the cooked loaf with caramel icing. Then a few more walnuts over the icing for rustic aesthetics I’m not a banana lover but I could have greedily gobbled half of this loaf in one sitting. It also freezes very well, even when iced. Although the pics below might not convey, the loaf is deceptively moist.Jump to Recipe
When I have the time and the occasion suits, I enjoy decorating cakes or making some beautiful dessert creations. Mostly though I enjoy simple, rustic desserts such as this Toffee Chip Banana Bread. It’s easy to make and to me, any cake cooked in a loaf pan stirs nostalgia: my childhood, afternoon teas and pots of a strong brew. There’s something universally welcoming about a loaf cake – this one is no exception. Here’s a couple of other Fresh Hunger loaves you’d enjoy: Coconut Citrus Syrup Loaf and Raspberry Almond Lemon Drizzle Loaf. Toodles for now, Lovoni xo
TOFFEE CHIP BANANA BREAD
- 9 x 5-inch loaf pan
- 1 stick butter, softened 4oz/125g
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 ripe bananas, mashed
- 2 cups self-rising flour self-raising flour
- 1 teaspoon baking powder
- 2 milk chocolate English toffee bars, chopped 5.6oz/160g. total (I used Heath but I’m sure any sort of chocolate covered toffee bar would work)
- 1/2 cup toasted, chopped walnuts, plus extra for sprinkling on top of the loaf
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 cup powdered sugar
- 2 tablespoons cream or milk, approximately
- Preheat the oven to 350°F (180°C). Grease then line a 9 x 5-(23 x 12.5) inch loaf pan with parchment paper.
- In a medium bowl of an electric mixer, beat the butter, both sugars and vanilla together until light and creamy, scraping the side of the bowl once or twice during beating.
- Add the eggs, one at a time, beating well after each addition; beat until light and fluffy. Scrape down the side of the bowl.
- Add the mashed banana and beat until combined (the mixture may look a little curdled or separated and that's okay).
- Add the flour and baking powder and beat until just combined, do not overbeat.
- Fold in the toffee bars and walnuts, gently stirring, until combined. Scrape the mixture into the pan; smooth the top. Bake on the center rack for 50 minutes or until a skewer inserted into the center comes out clean. Let stand in the pan for 20 minutes before turning onto a wire rack to cool.
To make the icing:
- In a small saucepan over medium heat, combine the butter and brown sugar. Stir until the butter is melted and sugar dissolved. Remove from the heat and add the powdered sugar and cream; whisk until smooth. Add a little more cream if the icing is too thick, a little more powdered sugar if it’s too thin.
- Drizzle the icing over the cooled cake. Sprinkle with some chopped walnuts and let stand until the icing is set. Cut into slices to serve.