Toffee Banana Bread
A moist, flavorful banana bread swirled with toffee bits and crunchy pecans. This protein-rich, fiber-filled loaf is easy to make, perfect for breakfast, snacks, or freezer-friendly meal prep.
Equipment
- 1 – 9 x 5-inch loaf pan
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 – Offset spatula
- Nonstick spray
- Parchment Paper
- Wire rack
- Serrated knife (optional for slicing)
Ingredients
Bread:
- 1 ½ cups – all-purpose flour
- ¾ cup – granulated sugar
- 1 tsp – baking powder
- 1 tsp – baking soda
- ½ tsp – salt
- 1 cup – mashed ripe banana about 2–3 medium bananas
- ¾ cup – plain fat-free Greek yogurt room temperature
- ¼ cup – unsalted butter melted and slightly cooled
- 1 large – egg lightly beaten
- 2 Tbsp – dark rum
- 1 tsp – vanilla extract
- ½ cup – chopped pecans
- ½ cup – toffee bits
Topping:
- ¼ cup – toffee bits
Instructions
- Prepare the Baking Pan: Begin by preheating your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper, allowing the edges to extend over the sides for easy removal later. Lightly coat the parchment with nonstick spray to ensure the bread releases easily after baking. This small step prevents sticking and ensures a perfect, smooth loaf.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, 1 tsp baking soda, and ½ tsp salt. Mixing these ingredients first ensures an even distribution of leavening agents and sugar, which is crucial for a consistent texture throughout the bread. Make a well in the center of the dry mixture to prepare for the wet ingredients.
- Mix Wet Ingredients: In a medium mixing bowl, combine 1 cup mashed ripe bananas, ¾ cup plain fat-free Greek yogurt, ¼ cup melted butter, 1 large lightly beaten egg, 2 Tbsp dark rum, and 1 tsp vanilla extract. Use a spatula or whisk to blend until smooth and uniform. The bananas provide natural sweetness and moisture, while Greek yogurt adds protein and creaminess, keeping the bread tender.
- Incorporate Wet and Dry Ingredients: Pour the wet banana mixture into the well of the dry ingredients. Using a spatula, fold gently until almost combined. Take care not to overmix; overmixing can create a dense loaf. The batter should be slightly lumpy, which will help retain a soft, airy texture.
- Add Nuts: Fold in ½ cup chopped pecans evenly into the batter. The pecans add a satisfying crunch and a boost of healthy fats, balancing the soft, moist banana bread with texture and flavor.
- Layer the Batter: Spoon half of the batter into the prepared loaf pan. Smooth the top gently with an offset spatula to create an even layer. Tap the pan lightly on the counter to remove any large air bubbles, which helps ensure even baking.
- Add Toffee Bits: Sprinkle ½ cup of toffee bits evenly over the first layer of batter. The toffee will melt slightly during baking, creating a sweet, caramelized ribbon throughout the loaf.
- Top With Remaining Batter and Toffee: Carefully spoon the remaining batter over the toffee layer, smoothing the surface with an offset spatula. Tap the pan again to settle the batter and remove trapped air pockets. Finish by sprinkling the remaining ¼ cup of toffee bits on top for extra caramel crunch after baking.
- Bake the Banana Bread: Place the loaf pan in the preheated oven. Bake for 55–60 minutes, checking after 40 minutes to see if the top is browning too quickly. If it is, tent the bread loosely with aluminum foil to prevent over-browning. The bread is done when it is golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Bread: Remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for 15 minutes. Then, carefully lift the loaf out using the overhanging parchment paper. Cool completely on the rack to room temperature before slicing. Cooling is crucial for the bread to set properly and maintain its moist, tender crumb.
- Slice and Serve: Use a serrated knife to slice the banana bread into 12 even pieces. This type of knife ensures clean cuts without crushing the loaf. Serve immediately for the best texture and flavor, or wrap slices for later use.
- Storage Tips: To store, wrap the cooled bread tightly in foil or plastic wrap. Keep at room temperature for 1–2 days, or refrigerate for up to 4 days. For longer storage, slice the bread, wrap each piece individually, and freeze for up to 2 months. Rewarm before serving for a fresh-from-the-oven experience.
Notes
- Banana Ripeness Matters: For maximum sweetness and moisture, use very ripe bananas with brown spots. Overripe bananas yield a naturally sweeter bread with better texture.
- Greek Yogurt Substitute: If you don’t have Greek yogurt, plain sour cream works equally well to add moisture and tenderness.
- Baking Time Variations: The moisture in bananas affects baking time. Check for doneness at 55 minutes, and if using previously frozen bananas, baking may extend up to 75 minutes.
- Toffee Tips: Add toffee bits at layering to create a caramelized swirl. Use chopped toffee or store-bought bits, but avoid overly large pieces that may sink unevenly.
- Freezing Convenience: Slice the bread before freezing for quick grab-and-go snacks. Wrap each slice tightly in plastic wrap and place in a freezer bag.
