TOFFEE CHIP BANANA BREAD
Filled with chopped chocolate coated toffee and walnuts and drizzled with a caramel sauce, this banana bread has become my favorite. It freezes too, even after icing if you happen to have leftovers, not likely but just in case.
Servings: 9
Calories: 402kcal
Equipment
- 9 x 5-inch loaf pan
Ingredients
- 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
CARAMEL ICING
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 cup powdered sugar
- 2 tablespoons cream or milk, approximately
Instructions
- 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.
Nutrition
Calories: 402kcal | Carbohydrates: 73g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 102mg | Potassium: 235mg | Fiber: 2g | Sugar: 48g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg