breads
HEATH Toffeebanana Rum Bread
Try this HEATH Toffeebanana Rum Bread recipe, and you’ll discover why so many fans love it!
2 – 1/2 cups all-purpose flour
1 cup sugar
3 – 1/2 tsps baking powder
1 tsp salt
1/2 cup milk plus 2 tablespoons
1/4 cup vegetable oil
2 Tbsps rum or 2 teaspoons rum extract
1 egg
1 cup banana mashed ripe (about 3 medium)
1 cup chopped nuts
1 – 1/3 cups HEATH BITS O’ BRICKLE Toffee Bits (8 oz pkg.), divided
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Heat oven to 350°F. Grease and flour two 8-1/2×4-1/2×2-1/2-inch baking pans.
Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. Spread 1-1/4 cups batter in bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter in each pan. Sprinkle remaining bits over batter.
Tip: No rum or rum extract? Substitute vanilla extract.
Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center). Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.
This recipe displayed with permission from The Hershey Company.