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!
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.
*The % Daily Value tells you how much a nutrient in aserving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.
Nutrition information generated using pecans for chopped nuts.