Cinnamon Chocolate Toffee Banana Bread – This chocolate toffee banana bread is perfect for breakfast, dessert, lunch boxes, or an easy gift!
It’s September! I’m excited to say hello to fall and start thinking about all my favorite holidays coming up. First up is Halloween, which makes me think about pumpkins, costumes, and CANDY. I don’t eat much candy on its own, but I do like adding candy to recipes. This banana bread is loaded with chunks of chocolate-covered toffee, which adds a nice sweetness. It’s still made out of fruit so perfectly acceptable to eat for breakfast if you ask me.
I’m getting a little ahead of myself talking about Halloween when the main event right now is back to school. My oldest went back two weeks ago, but my little one is starting a new preschool tomorrow. Quick breads like this are a nice treat for breakfast, lunch boxes, or after school snacks. I’m sure teachers would love a few slices as a nice “welcome back” too!
You can find milk chocolate toffee pieces with the chocolate chips at your grocery store, and that is an easy stir in for this recipe. The toffee flavor of those isn’t very strong though, so chopping up a chocolate-covered toffee bar will give you more of that buttery toffee flavor. You could also substitute chocolate and butterscotch chips for the same effect. I use spelt flour because I can eat that but not regular wheat. Regular all-purpose flour will work just as well. Have fun, and I hope you enjoy your version as much as we did!
Cinnamon Chocolate Toffee Banana Bread
- 3 ripe bananas
- 2 eggs
- 1/3 c. vegetable oil
- 1/2 c. brown sugar
- 1 1/2 c. spelt flour or substitute all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 c. chopped chocolate-covered toffee bar or substitute butterscotch and chocolate chips
- Preheat oven to 350 degrees F. Spray loaf pan with cooking spray or grease with butter.
- In a large mixing bowl, mash bananas. Stir in eggs, oil, and brown sugar until smooth.
- Add flour, baking soda, cinnamon, and salt, and stir just until dry ingredients are incorporated. Stir in toffee pieces until mixed in evenly.
- Pour batter into prepared pan, and bake 45-55 minutes, checking at 45 minutes. Bread is done when edges are brown and toothpick inserted in the center comes out dry.
- Carefully remove loaf from pan to cool on a wire rack before cutting. (I won't tell anyone if you can't wait for it to cool, but your bread will have more crumbs and might not hold together as well.)