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cinnamon-toffee-banana-nut-bread-recipe
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Cinnamon Toffee Banana Nut Bread

Course Bread, Dessert
Cuisine American, Southern
Keyword banana-bread-recipes, banana-nut-bread, cinnamon-toffee-banana-nut-bread
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 384kcal
Author Melissa Sperka

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter melted and cooled
  • 2 large eggs
  • 1/4 cup buttermilk or whole milk
  • 1 1/2 tsp pure vanilla extract
  • 3 medium ripe bananas mashed [1 1/2 cup]
  • 3/4 cup chopped toasted walnuts or pecans
  • 1/2 cup toffee bits

Instructions

  • Preheat the oven to 350°F. Spritz a 9x5-inch loaf pan with baking spray
  • In a medium-size mixing bowl use a whisk to sift together the flour, sugar, cinnamon, baking powder, baking soda and salt.
  • In a separate bowl whisk together the melted butter, eggs, buttermilk and vanilla.
  • Pour the wet ingredients into the bowl with the dry ingredients. Add the mashed banana. Mix until the ingredients are fully moistened.
  • Mix in the walnuts and toffee bits by hand. Spread the batter evenly into the loaf pan.
  • Bake for 55-60 minutes or until a cake tester inserted into the center shows moist crumbs.
  • Cool in the pan for 30 minutes then remove and cool completely on a cooling rack.

Notes

To Toast the Nuts: Spread in a single layer on a baking sheet. Toast in a preheated 350°F oven for 6-8 minutes then set aside to cool completely before adding to the batter.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 230mg | Potassium: 259mg | Fiber: 3g | Sugar: 23g | Vitamin A: 505IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg