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Recipe Detail Page
Coffee Toffee Banana Bread
Early Summer 2012
Most people have a great banana bread recipe, but sometimes it’s fun to mix it up. This one satisfies with plenty of banana and rich coffee flavour, plus sweet hits of toffee bits.
1 cup (250 mL) mashed bananas, 2 to 3 very ripe
½ cup (125 mL) brewed coffee, at room temperature
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) each salt and nutmeg
½ cup (125 mL) unsalted butter, melted at room temperature
¾ cup (175 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
½ cup (125 mL) toffee bits
¼ cup (60 mL) banana chips, barely chopped
1 Preheat oven to 350°F (180°C).
2 Grease a 9 x 5-inch (2 L) loaf pan. In a medium bowl, stir bananas with coffee.
3 In another medium bowl, whisk flour with baking powder, baking soda, salt and nutmeg. In a large bowl, stir butter with sugar. Stir in eggs 1 at a time, beating well after each addition. Stir in banana coffee mixture and vanilla.
4 Gradually add flour mixture and half the toffee bits, stirring until blended. Turn into prepared pan, levelling as best you can. Bake in centre of preheated oven 25 minutes. Sprinkle with remaining toffee bits and banana chips. Continue to bake until a toothpick inserted in centre comes out clean, about 20 more minutes. Let stand in pan 10 minutes before turning out onto a rack. Serve warm or at room temperature. Banana bread is also delicious toasted.
Makes 1 loaf
