Everyone has a tried and true recipe for banana bread tucked away somewhere in their kitchen. A recipe that’s been handed down through the generations. It’s time to spice up that dusty, old recipe with an English twist. This bread has all the sweet, decadent flavor of a slice of banoffee pie without all the work.
What’s banoffee pie? It’s an iconic English pie that combines bananas, toffee, cream, and sometimes chocolate or coffee. Delicious! But sometimes you just don’t have the time or energy to make a pie, right? But anyone can make banana bread! Simply throw in some toffee bits and whip up a quick caramel drizzle and you have a sweet treat that’s sure to wow your friends and family.
- 5 large ripe bananas
- 4 eggs well beaten
- 1 cup unsalted butter softened + extra for greasing
- 2 cups granulated sugar
- 4 cups all-purpose flour + extra for dusting
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2-2 cups original or milk chocolate toffee bits + extra for garnishing
- 1/2 cup heavy whipping cream
- 1/4 cup salted butter
- 1/3 cup light brown sugar lightly packed
- 3/4 cup confectioner's sugar
Preheat the oven to 350ºF. Grease and flour two standard 9x5-inch loaf pans and set aside.
In a large bowl, mash the bananas until liquidy. Mix in the eggs and set aside.
In another large bowl, cream together the butter and sugar until light and fluffy. Add the banana and egg mixture and mix until combined.
In another bowl, sift together the flour, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until combined. Fold the toffee bits into the batter.
Evenly divide the batter between the two prepared loaf pans. Shake and tap the pans on the counter top to remove any air bubbles.
Bake the loaves for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing them and placing them on a rack to cool.
While the banoffee bread cools, prepare the caramel drizzle. Combine the heavy whipping cream, butter, and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes. Whisk in the confectioner's sugar and continue to boil for 2 minutes, whisking constantly.
Remove the pan from the heat and allow to cool on the counter top for 10 minutes. Whisk the sauce once more before drizzling it over the cooled loaves of banoffee bread.
Sprinkle some more toffee bits over the top of the loaves. If you don't mind getting a bit sticky, you can dig in right away. Or wait 30-45 minutes to allow the caramel drizzle to set before cutting into your bread.
High Altitude Instructions:
• Preheat the oven to 365ºF.
• Add an extra 1 tablespoon of flour.
• Decrease the sugar by 2 tablespoons.
• Decrease the baking soda to 1 1/2 teaspoons.
• In a small bowl, beat an extra egg. Add 2 tablespoons of this beaten egg.
Toffee bits play a big role in this banoffee bread recipe. I used Heath’s bits ‘o brickle toffee bits, but you can also use milk chocolate toffee bits if you want an added burst of chocolatey goodness. Which, let’s be honest, who doesn’t?
There are few things in life more heavenly than the smell of banana (or banoffee) bread straight out of the oven. Yum!!! 😋
Feel free to grab a spoon and eat any leftover caramel drizzle you might have. After all, it would be a shame to let even a drop of that luscious, gooey goodness go to waste.
Sprinkle the top with some more toffee bits and there you have it–banoffee bread that’s as easy as…well, pie!
So the next time you have a ripe bunch of bananas you need to use, give this banoffee bread recipe a go. Trust me, it’ll be gone faster than you can wash the dishes. If you enjoyed this recipe, please share it with your friends, family, even strangers! Sharing is caring after all.