Shelly's Recipe

* TOFFEE-BANANA RUM BREAD*

Category: Quick Breads

2 1/2 cups all-purpose flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk, plus 2 tablespoons milk
1/4 cup vegetable oil
2 tablespoons rum or 2 teaspoons rum extract
1 egg
1 cup mashed ripe banana
1 cup chopped nuts
1 package (8 ounce size) toffee bits, divided

Heat oven to 350 degrees F. 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 into 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.

NOTE: I didn't layer the batter and toffee bit. Instead, I just mixed the toffee bits in and poured it all into 1 loaf pan. Baked it about 1 hour and 15 minutes.