Dessert for breakfast? Don’t mind if I do.
I think we all have a tendency to be a bit ambitious when we do our grocery shopping. We have delusions of superhuman time management skills when we map out our meals for the week on Sunday. Or sometimes we make that critical mistake of grocery-shopping while hungry and end up going home with a mountain of food that we have no concept of what we’re going to do with.
That being said, a small piece of my soul dies every time I throw out food. This loaf is a great way to put browning bananas to their highest and best use and prevent them from ending up at the bottom of your green bin.
Also, I’ve talked about how much I love bananas but can we think about creating a “single people” section of the grocery store that sells fruit and vegetables that are normally sold in bunches in more consumable quantities? Like, I really don’t need six bananas, two will probably suffice.
This recipe reminds me a bit of my all-time favourite ice cream flavour, Banana Walnut Skor, sold at La Cigale in Chelsea, QC. There are no nuts in this loaf but I don’t see why you couldn’t throw some into the batter if you were so inclined. The toffee chips on top add some great crunch to the upper crust and a delightful sweetness.
When you’re baking this loaf, be patient. Make sure a wooden skewer inserted in the centre of the loaf comes out clean before you turn off the oven. Start checking on it every 10 minutes after it’s been in the oven for a total of 45 minutes.
This would be a great option for Mother’s Day Brunch. Also, don’t be shy to throw a slice in the toaster the next day. Banana bread tastes fantastic toasted with a pad of butter on top.
- 1 cup mashed bananas 2 to 3 very ripe
- ½ cup brewed coffee at room temperature
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp each salt and nutmeg
- ½ cup unsalted butter melted at room temperature
- ¾ cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup toffee bits
- ¼ cup banana chips barely chopped
1 Preheat oven to 350°F.
2 Grease a 9 x 5-inch loaf pan. In a medium bowl, stir bananas with coffee.
3 In another medium bowl, whisk flour with baking powder, baking soda, salt and nutmeg. In a large bowl, stir butter with sugar. Stir in eggs 1 at a time, beating well after each addition. Stir in banana coffee mixture and vanilla.
4 Gradually add flour mixture and half the toffee bits, stirring until blended. Turn into prepared pan, levelling as best you can. Bake in centre of preheated oven 25 minutes. Sprinkle with remaining toffee bits and banana chips. Continue to bake until a toothpick inserted in centre comes out clean, about 30 more minutes. Let stand in pan 10 minutes before turning out onto a rack. Serve warm or at room temperature. Banana bread is also delicious toasted.
Recipe from: Trim, Heather. "Coffee Toffee Banana Bread." Food & Drink. Early Summer 2012.