HEATH Toffeebanana Rum Bread

Name: HEATH Toffeebanana Rum Bread Recipe | Hersheyland
Prep time: 15 min
Total time: 120 min
Yield: 2 loaves
Ingredients: 2-1/2 cups all-purpose flour; 1 cup sugar; 3-1/2 tsps baking powder; 1 tsp salt; 1/2 cup milk plus 2 tablespoons; 1/4 cup vegetable oil; 2 Tbsps rum or 2 teaspoons rum extract; 1 egg; 1 cup banana mashed ripe (about 3 medium); 1 cup chopped nuts; 1-1/3 cups HEATH BITS O' BRICKLE Toffee Bits (8 oz pkg.), divided

Skill Level: Beginner

Try this HEATH Toffeebanana Rum Bread recipe, and you'll discover why so many fans love it! The island-inspired flavors of rum and bananas, combined with the sweetness and crunch of HEATH BITS O' BRICKLE Toffee Bits, make this recipe a keeper. Enjoy this delicious treat with a few friends over morning coffee — it'll make your day! The best part is that it's easy to make; even a beginner can do it! Mornings are sweeter when you wake up with a delicious breakfast treat. You might also like our Chocolate Chip Banana Bread if you love our HEATH Toffeebanana Rum Bread.

Ingredients & Directions

Yields:: 2 loaves

Prep:: 15 Min.
Bake:: 35 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2-1/2 cups

all-purpose flour
1 cup

sugar
3-1/2 tsps

baking powder
1 tsp

salt
1/2 cup

milk plus 2 tablespoons
1/4 cup

vegetable oil
2 Tbsps

rum or 2 teaspoons rum extract
1

egg
1 cup

banana mashed ripe (about 3 medium)
1 cup

chopped nuts
1-1/3 cups

HEATH BITS O' BRICKLE Toffee Bits (8 oz pkg.), divided

READY TO MAKE THIS?

You'll Need 

oven

mixing bowl

measuring cups

rubber scraper

wire rack

baking pans

Step-By-Step Directions

Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans.

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.

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.

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