Incredibly moist and flavorful banana bread loaded with melty chocolate and toffee crunch…life-changing!
- 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
- Preheat oven to 350°F.
- 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.
- 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 (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.
- 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.
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.
1-1/4 cups (198 g) brown rice flour
1/3 cup (35 g) tapioca starch
1/4 cup (44 g) potato starch