It's been way. too. long. since I posted a sweet treat! Can we agree on that? It's not because I'm trying to be healthier, though I would love to believe that. What's really happening is I overloaded on Valentine's Day and Easter candies and so I didn't feel the need to bake something to satisfy my sweet tooth.
However, now that we're having a bit of a break from the candy-heavy holidays, I'm back! These bananas and this chocolate are not going to eat themselves!
This venture started out with me realizing I've never before posted a plain banana bread on this site. As you can see, unfortunately, that is still the case. Eeep. I started out wanted to make a plain banana bread and then I really wanted to incorporate chocolate in the batter. And then I wanted extra chocolate in there. But then I ran out of chocolate chips so I added toffee chips. Done! I'm done now!
It turned out so good though. I'm a fan of this combination and I would recommend that you give it a shot as well!
Chocolate Toffee Banana Bread
makes 1 loaf
- 3 very ripe bananas
- 1/2 cup butter, melted
- 3/4 cup brown sugar(light or dark)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup semisweet or bittersweet chocolate chunks or chips
- 1/2 cup toffee chips (or you can use 1 cup of chocolate chunks/chips instead)
1) Preheat oven to 350 degrees F. Use cooking spray or butter to coat a 9x5 inch loaf pan.
2) In a large bowl, mash the bananas. Add the melted butter, brown sugar, egg and vanilla. Use a large spoon or a whisk to stir everything together well.
3) Sift together the baking soda, salt, cinnamon, flour, and cocoa powder. Add to the bowl and stir just until combined.
4) Stir in the chocolate pieces and the toffee pieces.
5) Pour the batter into the prepared pan and place in the oven for 55-60 minutes, or until the center of a toothpick comes out clean.
6) Place the pan on a wire rack and cool for 10-15 minutes. Then gently turn the pan over to remove the bread from the loaf pan. Place the bread on a cooling rack and cool until desired. Serve warm or at room temperature.
--recipe slightly adapted from Smitten Kitchen