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Toffee-Banana Rum Bread

This sweet bread goes perfectly with a cup of coffee in the morning or after dinner as dessert. And it only takes 15 minutes to make!

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium320 mg13% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein3 g
Vitamin A0% DV
Vitamin C2% DV
Calcium0 mg4% DV
Iron6% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium320 mg13% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein3 g
Vitamin A0% DV
Vitamin C2% DV
Calcium0 mg4% DV
Iron6% DV
  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk plus 2 tablespoons
  • 1/4 cup vegetable oil
  • 2 tablespoons rum or 2 teaspoons rum extract
  • 1 egg
  • 1 cup banana mashed ripe (about 3 medium)
  • 1 cup nuts chopped
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8 oz. pkg.) , divided

Directions

  • 1. Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans.
  • 2. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. Spread 1-1/4 cups batter in bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter in each pan. Sprinkle remaining bits over batter.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.) Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely. 2 loaves.

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