Our basic banana bread recipe is a go-to favorite of ours and was ripe for experimentation. The flavors of toffee and chocolate harmonize beautifully with banana, so this variation practically invented itself. While we consider the walnuts optional in our basic rendition, they temper the sweetness added by the toffee bits and mini chips, so we highly recommend you try this recipe with them included.
Banana Bread with Toffee Bits and Chocolate Chips
Makes: Makes one 8½-inch loaf; approximately 8 slices
- 1 ½ cups all-purpose flour
- ½ cup toffee bits, such as Heath Bits ‘O Brickle Toffee Bits
- ½ cup miniature semisweet chocolate chips
- ½ cup toasted walnut halves, finely chopped
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup flavorless oil, such as canola, sunflower or safflower
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 ½ cups fork-mashed banana (about 3 medium very ripe bananas.)
- 1 teaspoon vanilla extract
- Position rack in the center of your oven. Preheat to 325° F. Coat an 8 ½ x 4 ¼-inch loaf pan with nonstick spray; set aside.
- Whisk the flour, toffee bits, chocolate chips, walnuts, baking soda and salt together in a large bowl and set aside.
- Whisk the oil, sugar and brown sugar in a medium bowl until thoroughly combined. Whisk in eggs, one at a time, until incorporated. Whisk in banana and vanilla.
- Pour wet ingredients over dry ingredients and whisk gently just until combined, finishing off with a rubber spatula.
- Scrape batter into a loaf pan and bake for about 1 hour and 5 minutes to 1 hour and 10 minutes. A toothpick should test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan.
- Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Wrap in plastic wrap and let sit at room temperature at least overnight before slicing. Bread will keep for about 4 days (but you can never keep it around that long).
- You can make this nut-free by leaving the walnuts out.
- You can use a 9-inch by 5-inch pan; it will just look wider and shorter in stature from the one in the photo. Watch baking times, too. It might bake about 5 minutes faster.
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