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Home » Recipes » Chocolate Chip Toffee Banana Bread

Published on May 19, 2018 | Updated on October 2, 2020 by The BakerMama

Chocolate Chip Toffee Banana Bread

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Incredibly moist and flavorful Chocolate Chip Toffee Banana Bread loaded with melty chocolate and toffee crunch…life-changing!

This Chocolate Chip Toffee Banana Bread recipe comes from my dear friend, Mary Younkin‘s, newly released cookbook, The Weekday Lunches and Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families

Chocolate Chip Toffee Banana Bread

I couldn’t be more excited to share this amazing banana bread recipe and my love for Mary and her newest cookbook with y’all. Get excited, you’re in for such a treat!

Mary is one of my dearest friends and blogging/motherhood mentors. She’s the real deal! Mary raises 3 growing boys (well, 4 really, if you include her hubby, haha!) and she regularly feeds them the most delicious, home-cooked meals that are quick and easy to make. Mary does this all so eagerly and involves her boys in the process as much as they want…which I love!

Chocolate Chip Toffee Banana Bread from The Weekday Lunches & Breakfasts Cookbook

This is Mary’s second cookbook and it has quickly become another go-to cookbook for me. When I need a great meal to make for breakfast or lunch, I know a recipe from Mary’s cookbook will make me look good. Her approachable recipes and great meal planning tips make life easier without sacrificing great taste! We’re talking fresh salads, quick soups and healthy stir-fry for lunch along with creative breakfasts like savory oatmeal, crisp waffles with waffle sauce and tostado stacks with a runny egg on top. Something yummy for everyone!

Her first cookbook, The Weeknight Dinner Cookbook, is also filled with simple recipes the whole family will love. We make the Mediterranean Nachos, Sweet & Spicy Salmon with Broccoli and No-Bake Chocolate Peanut Butter Bars from it quite often. Mary’s cookbooks have come to my rescue a many a times now when I’ve been in a mealtime rut. Thank you, Mary!

As I was browsing through Mary’s cookbook when it first arrived, this banana bread recipe jumped right out at me. When I read the three words “Chocolate Chip Toffee” before Banana Bread, I was sold! Fortunately, there were some ripe bananas on my kitchen counter begging to be baked with.

Chocolate Chip Toffee Banana Bread

 

It’s amazing, y’all! Perfectly moist and oh so flavorful. The way the toffee bits and chocolate chips melt and create this sweet, crisp crust on top will leave you speechless…

Chocolate Chip Toffee Banana Bread

I love that the recipe makes 2 loaves or 24 muffins. I’m all about baking in big batches so some can be frozen for later or enjoyed immediately with a big crowd. I baked the recipe into 2 loaves and took one of the loaves to our friends who hosted us for dinner that night. We ended up slicing into it for dessert after dinner and everyone raved about how it was some of the best banana bread they’ve ever had. Woohoo!

Chocolate Chip Toffee Banana Bread

We finished off the other loaf the next morning and we’ve all been eagerly waiting for more bananas to ripen so I can bake it again and again.

For more easy and delicious recipes like this one from Mary, check out her blog Barefeet in the Kitchen and be sure to follow her on Facebook, Instagram, Pinterest and Twitter.

Enjoy!

xoxo,

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Chocolate Chip Toffee Banana Bread

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: 2 loaves or 24 muffins
  • Category: Breakfast
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Description

Incredibly moist and flavorful banana bread loaded with melty chocolate and toffee crunch…life-changing!


Ingredients

  • 1/2 cup (114 g) butter, softened
  • 1 cup (200 g) light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1–1/2 cups (188 g) all-purpose flour*
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 medium bananas, very ripe, about 1-1/2 cups (338 g) mashed
  • 1/2 cup (115 g) sour cream
  • 1 cup (168 g) chocolate chips, divided
  • 3/4 cup (180 g) toffee chips, divided

Instructions

  1. Preheat oven to 350°F.
  2. Grease two 8.5 x 4.5 (21.5 x 10-cm) loaf pans very 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.
  4. Add the bananas and sour cream, and stir just until they’re combined. Stir in 3/4 cup (126 g) of chocolate chips and 1/2 cup (120 g) of toffee chips. Pour the mixture into the prepared pans or muffin tins. Sprinkle with the reserved chocolate chip and toffee chips.
  5. Bake the full-size loaf pans for 55 to 60 minutes and the muffins for 20 to 22 minutes, until an inserted toothpick comes out with the 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.

Notes

The bread will keep nicely in the freezer for 2 to 3 months. If you’re freezing muffins, simply cool and store in a zip-top bag. To freeze the loaf, I recommend cooling completely then wrapping the unsliced loaf in foil before placing in a large zip-top bag.

*GLUTEN-FREE ALTERNATIVE:
1-1/4 cups (198 g) brown rice flour
1/3 cup (35 g) tapioca starch
1/4 cup (44 g) potato starch

Did you make this recipe?

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Comments · 2

  1. Mary says

    May 20, 2018 at 4:44 pm

    I am so happy that you are enjoying the cookbooks and that you love this bread as much as we do!

    Reply
  2. Kathryn Mercurio says

    May 21, 2018 at 11:14 am

    This looks so amazing! I love the idea of adding toffee into banana bread- brilliant!

    Reply

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Ingredient:
6 very ripe bananas

Instructions:
1. Line a baking sheet with parchment paper. Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet. Place in the freezer for 1 and 1/2 hours.
2. Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to soften just a bit, but still be frozen.
3. Place the bananas in the food processor and pulse/blend until smooth and creamy. Serve and ENJOY!
 
Notes:
It has a soft serve consistency when you first make it which is so yummy. If you want a more scoopable consistency, freeze it in a freezer-safe container for at least 2 hours. It freezes well for up to 3 months. Just let it set out of the freezer for about 5 minutes to soften a bit before scooping.
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Ingredients:

1 (8 ounce) wheel soft-ripened brie cheese
3 fresh peaches
1 crusty baguette
Olive oil
1/4 cup prepared pesto
2 tablespoons chopped fresh basil
Sea salt

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1. Preheat the grill to medium heat and brush the grates with oil.
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3. Slice the baguette into ¼ inch thick slices.
4. Place baguette slices, peaches (cut side up) and brie wheel on a baking sheet and brush the tops of everything with olive oil.
5. Put everything on the grill with the olive oiled sides down. Brush the tops of the baguette slices and brie wheel with olive oil while the bottoms are grilling.
6. Grill until you have beautiful grill marks and then flip the brie and baguette slices.
7. Remove everything from the grill once the peaches are soft with good grill marks, the brie is melted (about 2-3 minutes per side) and the baguette slices are toasted on both sides.
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10. Place the diced peaches on top of the grilled brie.
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12. Sprinkle it with a little sea salt.
13. Serve with grilled baguette and peach slices. Enjoy!
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