Shelly's Recipe

TOFFEE-BANANA RUM BREAD

Category: Quick Breads

2 1/2 cups flour
1 cup sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup plus 2 tbsp milk
1/4 cup vegetable oil
2 tbsp rum or 2 tsp rum extract
1 egg
1 cup mashed ripe banana(about 3 medium)
1 cup chopped nuts
1 1/3 cups (8 oz pkg) toffee bits, divided

Preheat oven to 350. Grease and flour two loaf pans.

In large bowl, stir together flour, sugar, baking powder and salt. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. Spread 1 1/4 cups batter into 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.

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. 2 loaves.