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.
Chocolate Chip Toffee Banana Bread
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 CookbookThe 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. One glorious banana bread!
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!
- 1/2 cup butter, at room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 medium bananas, very ripe, about 1 1/2 cups, mashed
- 1 /2 cup sour cream
- 1 cup chocolate chips, divided
- 3/4 cup toffee chips
Preheat oven to 350 degrees.
Grease two 8 1/2 x 4 1/2-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.
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.
Add the bananas and sour cream, and stir just until they're combined Stir in 3/4 cup of chocolate chips and 1/2 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 and the muffins for 20-22 minutes, until a 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 to a plate or wire rack.
Add the bananas and sour creams, and stir until they’re combined. Stir in 3/4 cup of chocolate chips and 1/2 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.
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.
Serving Size:1 muffin or slice
Amount Per Serving: Calories: 227 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 44mg Sodium: 202mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 2g