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HEATH Toffeebanana Rum Bread


2 hours
Skill Level
2 loaves

This banana rum bread recipe goes perfectly with a cup of coffee in the morning or after dinner as a dessert. Adding rum to banana bread takes a familiar bread loaf recipe from traditional to extraordinary. And it only takes 15 minutes to make!

Ingredients & Directions

Prep Time
15 minutes
Bake Time
35 minutes
Cool Time
2 hours


  • 2-1/2 cups
    all-purpose flour
  • 1 cup
  • 3-1/2 tsps
    baking powder
  • 1 tsp
  • 1/2 cup
    milk plus 2 tablespoons
  • 1/4 cup
    vegetable oil
  • 2 Tbsps
    rum or 2 teaspoons rum extract
  • 1
  • 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

Step-By-Step Directions

Equipment Needed 
oven oven
mixing bowl mixing bowl
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack
(2) baking pans (2) baking pans

Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-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.


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.

Additional questions?