A delicious twist on traditional banana bread, enhanced with toffee bits and a hint of dark rum.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:65 minutes
Total Time:80 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup dark rum
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup toffee bits
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas and melted butter. Stir until well mixed.
Add the sugar, eggs, vanilla extract, and dark rum to the banana mixture. Mix until smooth.
In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the toffee bits gently, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a richer flavor, try adding chopped walnuts or pecans to the batter.
If you prefer a non-alcoholic version, substitute the dark rum with an equal amount of milk or coconut milk.