Chocolate Chip Toffee Banana Bread
Chocolate Chip Toffee Banana Bread kicks up a traditional banana loaf recipe by adding loads of chocolate and toffee chips. Perfect made into muffins, too, for a grab and go breakfast or snack. You may never go back to plain ol’ banana bread again!
This recipe is from the newly released cookbook, The Weekday Lunches & Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families, by my friend, Mary Younkin.
Table of contents
Why You Must Make
- If you’re a fan of toffee, you’ll love this banana bread!
- Banana bread makes a great gift for a new neighbor, parents with a newborn, or as a hostess gift.
- It freezes well, so you can bake a couple of loaves and save one for later.
My lovely, kind-hearted blogger friend, Mary Younkin, creator of the blog, Barefeet in the Kitchen, just published her second terrific, family-friendly cookbook,The Weekday Lunches & Breakfasts Cookbook.
It’s a follow up to Mary’s popular The Weeknight Dinner Cookbook]The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking. Check out the Lemon Curd Mini Cheesecakes I made from that wonderful cookbook in 2016.
I have a slight addiction to anything “toffee,” so when I spotted her chocolate chip toffee banana bread, I knew I’d have to bake up a couple of loaves. The picky daughter saw the bananas come out of the freezer and could hardly wait to have a slice! Full of melty chocolate chips and toffee bits, it was banana bread on steroids. The result was one glorious banana bread!
Recipe Tips
- When making quick breads or soda breads like this banana bread, you don’t want to overmix. Use a wooden spoon or rubber spatula to avoid working air into the batter.
- PRO-Tip: Make sure to grease and flour your baking pan. You can use butter or shortening and then dust with flour or use a product like Pam Baking Spray with Flour for an easy option.
- The baking soda much be combined with an acidic ingredient in order to produce the gas that will help the bread rise. In this case, buttermilk provides the necessary acid.
- PRO-Tip: Cool your bread on a rack for about 10 minutes before removing it from the pan. This allows the edges to firm up and gives the loaf more stability than if you try to release it when it’s hot out of the oven.
Freezing Bananas for Banana Bread
I used to toss ripe bananas, peels and all, into a gallon Ziploc bag to freeze. It might be months later that craving for banana bread or hummingbird cake arises. I had heard that peeling them first was the most efficient way to freeze bananas, but my technique always worked, so why change it?
Well, freezing in the peels always worked for me, until this time. When peeling those frozen numbers, the outer peel split from an inner layer. I had to resort to scraping that residual peel off the ice-cold, soft and oozy bananas. Ugh. So, after today, I will be peeling my ripe bananas before freezing them. It’s the perfect way to be ready for those banana bread cravings.
The Weekday Lunches & Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families
I’m truly stuck in a rut when it comes to breakfast and lunches. So this cookbook arrived at my doorstep just in the nick of time.
I definitely have a few favorites, but when I am busy testing out new dinner and dessert recipes, the other meals get ignored. Thank goodness for this terrific cookbook! Mary’s tempting Spinach Couscous Salad with Chicken and Cranberries is up next for my post-Easter weekday lunches. To shake up my breakfast routine, her Savory French Toast Bake with ham, Swiss cheese, and asparagus will make for a happy hubby and equally happy and satisfied cook.
I cannot ignore desserts so, the Perfect-Every-Time-Brownies will be on our dessert menu soon—rich and fudgy, I know the family will approve. Don’t forget to check out The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking (amazon link at the top of the page), another winner!
For more family-friendly recipes, check out Mary’s wonderful blog, Barefeet in the Kitchen and her social media sites: Blog – Facebook – Twitter – Instagram – Pinterest. And if you love toffee as much as I do try these Chewy Oatmeal Toffee Cookies, too.
Frequently Asked Questions
Add any flavor of chocolate chips instead. Use more chocolate chips or try the addition of white chocolate, dark chocolate or even butterscotch chips.
One of the first clues that your banana bread is close to being done is when you start smelling the delicious aroma of banana bread coming from your oven. Use the times listed in the recipe as your guide, but realize that all ovens bake a little differently and yours could be done earlier or take more time. I like using a toothpick and inserting it in a few spots in the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is done. If there is batter on the toothpick, return it to the oven and bake for about 10 more minutes, then recheck.
You May Also Like
- Cream Cheese Filled Pumpkin Bread
- Classic Zucchini Bread
- Apricot Quick Bread
- Cinnamon Swirl Rhubarb Bread
- Plus, Check Out All My Bread Recipes
Chocolate Chip Toffee Banana Bread
This rich chocolate and toffee filled banana bread is a sweet treat that comes together in no time!
Ingredients
- ½ cup butter, at room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 medium bananas, very ripe, about 1 ½ cups, mashed
- 1 ½ cup sour cream
- 1 cup chocolate chips, divided
- ¾ cup toffee chips
Instructions
1. Preheat oven to 350 degrees.
2. Grease two 8 ½ x 4 ¾-inch loaf pans thoroughly or line with parchment. Alternatively, line 24 muffin cups with paper liners and spray the liners very lightly with nonstick spray.
3. In a mixing bowl, combine the butter and sugar, and beat with a mixer until smooth. Add the vanilla and eggs, and beat until smooth. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet ingredients, beating just until they're combined.
3. Add the bananas and sour cream, and stir just until they're combined. Stir in ¾ cup of chocolate chips and ½¾ cup of toffee chips. Pour the mixture into the prepared pans or muffin tins. Sprinkle with the reserved chocolate chips and toffee chips.
4. Bake the full-sized loaf pans for 55-60 minutes and the muffins for 20-22 minutes, until an inserted toothpick comes out with moist crumbs. Let the loaves cool completely before sliding a knife around the edge of the pan to loosen and then remove the loaf to a plate or wire rack.
5. Add the bananas and sour cream, and stir until they’re combined. Stir in ¾ cup of chocolate chips and ½ cup of toffee chips. Pour the mixture into the prepared pans or muffin tins. Sprinkle with the reserved chocolate chips and toffee chips. Bake the full-sized loaf pans for 55-60 minutes.
Notes
May freeze for 2-3 months. To freeze muffins, simply cool and store in a zip-topped bag.
To freeze a loaf, cool completely, then wrap, unsliced, in foil before placing in a large zip-topped bag.
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Nutrition Information:
Yield:
24Serving Size:
1 muffin or sliceAmount Per Serving: Calories: 227Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 202mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g
24 Comments on “Chocolate Chip Toffee Banana Bread”
This does sound fabulous! Brown sugar and toffee…I’ll be trying this as soon as my bananas are brown!
This is definetly going on my to bake list. I love all banana breads and all that chocolate and toffee in this loaf must send this one over the edge.
I have the same addiction to toffee – and it would definitely take banana bread to a whole other level!! Yum!
You had me at chocolate chip and toffee! Such a dreamy banana bread! 🙂
A great twist on banana bread, sounds good! Thanks for the recipe!
Mary is a doll, she’s been nothing but kind to me on my blogging journey. I’m so excited about her new cookbook and your photos look amazing. I have a whole bag of frozen bananas, so no excuses not to bake this. The only ingredient I don’t already have in the pantry is the toffee chips and I can change that fast. Now that I finally have my kitchen finished (YAY!) and an oven again, I can’t wait to bake up a couple yummy loafs. Hope your remodeling is going great, Liz. I’m excited to see the results. XO
Chocolate chips? Toffee chips? Bananas? What a trio of terrific flavors! This looks excellent — such a great bread. Thanks!
I have never thought about this combination – banana and choco chips in my entire life. But you know the pictures are looking great and the recipe is not hard either. So I am gonna make it this weekend itself!
I love banana bread. The chocolate chips and the toffee chips make it extra special.
I’m so happy that you’re enjoying the cookbook! This is our favorite banana bread now. (Who can resist all that toffee??) Your photos are making me crave it all over again too.
What a delicious combination and a gorgeous loaf of bread! I love the tip about peeling the bananas too!
Oh yes, I’m making this one next! LOVE Mary’s recipes and this new cookbook. Thanks for sharing Liz 🙂
that looks wonderful!
Never heard of banana bread. Thank you for such a wonderful idea. Will try this very soon!
Keep up the great work..
Sounds like a great banana bread made with mostly pantry ingredients:@)
Gosh! This is a to die for banana bread! Freezing bananas is a new concept for me and I tried it recently. It’s kinda awful once defrosted, all gooey and watery. But surprisingly it still tastes good in bakes.
This looks rich and amazingly delicious with chocolate and toffee!
Amazing recipe dear Liz! We can’t wait for the Lent to be over (Orthodox Easter is on this Sunday) to try it out! We don’t know if we can find toffee chips, but maybe butterscotch would also work?
KUDOS, for another awesome post!
Hugs,
Mirella and Panos
Banana and chocolate both are my favorite and this recipe is going to be on the top of my cookbook list. The elegant look is heart melting. I would love to have this .
Banana and chocolate both are my favorite and this recipe is going to be on the top of my cookbook list. The elegant look is heart melting. I would love to have this .