Natty Cakes Bakes

Toffee Pecan Banana Bread

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Perfectly moist banana bread with a caramelized top thanks to a Skor toffee topping, pecans, and a toffee ripple through the centre. This banana bread is a big step up from the usual, however it’s just as simple to make. It’s sweet but not to sweet, moist but not oily, and beautiful inside and out – I mean look at that gorgeous toffee ripple! Recipe is adapted from Zoë Francois‘s Nutella Swirled Banana bread in her fabulous cookbook, Zoë Bakes Cakes.

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Toffee Pecan Banana Bread

Perfectly moist banana bread with a caramelized top thanks to a Skor toffee topping, pecans, and a toffee ripple through the centre
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana, banana bread, pecan, Toffee
Servings: 12 slices
Author: adapted from Zoë Bakes Cakes

Equipment

  • loaf pan (either 8×4 or 9×5 is fine)

Ingredients

  • 1 cup very ripe banana, mashed (about 2 large)
  • ½ cup brown sugar, lightly packed
  • ¼ cup unsalted butter, melted
  • ¼ cup milk
  • 1 large egg, room temperature
  • 1 teaspoon real vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup pecans, chopped (reserve 1-2 Tablespoons to sprinkle on top of loaf)
  • ¼ cup + 2 Tablespoons Chipits Skor toffee bits

Instructions

  • Preheat oven to 350°F. Generously grease a loaf pan with butter. You can also line it with a parchment paper sling and then grease it to ensure your loaf comes out cleanly.
  • In a large bowl, whisk together the mashed banana (I mashed mine in the bowl), brown sugar, melted butter, milk, vanilla, and egg.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Pour dry ingredients into the banana mixture and stir until just combined. Fold in the pecans.
  • Pour half of the mixture into the loaf pan. Smooth the top with a butter knife. Sprinkle ¼ cup toffee bits over the top. Pour the remaining batter over top and smooth the top. Sprinkle remaining pecans and 2 Tablespoons of toffee bits over the top of the loaf.
  • Bake for 45-50 minutes* or until a toothpick or cake tester comes out clean. Let loaf cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.

Notes

  • Bake time – if you use a larger loaf pan (9×5), bake time will be closer to 45 minutes, while the smaller 8×4 pan may take closer to 50 minutes.