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
Servings: 12 slices
Equipment
- loaf pan (either 8x4 or 9x5 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 (9x5), bake time will be closer to 45 minutes, while the smaller 8x4 pan may take closer to 50 minutes.