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A moist banana bread sprinkled with HEATH Toffee Bits and rum for baked-in flavor.
2-1/2 cups all-purpose flour
1 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk
1/4 cup vegetable oil
2 tablespoons rum or 2 teaspoons rum extract
1 cup mashed ripe banana
1 cup chopped nuts
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
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.
This is the best banana bread I've ever tasted!!! I used 2 teaspoons of vanilla instead of the rum. I also used 3 bananas which made 1 1/2 cups so I decreased the sugar to 3/4 cup. I only used 3/4 of the bag of brickle bits and it was very sweet. Made it a second time with the same ingredients but used an 8X11 cake pan. Perfect, since this tastes more like a gooey good cake than a loaf of bread. Great way to use overly ripe bananas.
Very sweet but an outstanding recipe that is special. My family says this is their new favorite of all the banana breads that I have made.
I made this recipe for a work luncheon and it was a HUGE hit. I actually used a bag and a half of the toffee and mixed the toffee bits with the toffee/milk choc bits.
I tried this recipe but without rum, and it was delicious.
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