Full house for the holidays? This recipe makes two loaves! Serve this with fresh fruit for an easy breakfast.
Preheat oven to 350°F (180°C). Grease and flour two 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
Stir together flour, sugar, baking powder and salt in a large bowl. Add milk, oil, egg and banana; stir with a wooden spoon until well blended. Stir in nuts. Spread about 1 1/4 cups (300 mL) batter in the bottom of each loaf pan. Top batter with 1/2 cup (125 mL) toffee bits. Divide remaining batter between each pan, spreading evenly. Sprinkle each with an equal portion of remaining toffee bits.
For added flavour, add 2 tbsp of rum (or 2 tsp/10 mL rum extract)
Bake for 30 to 35 minutes or until a tester inserted into the center of each loaf comes out clean. (Bread will sink slightly in the center.) Remove to a wire rack. Loosen the sides of the bread from the pans with a knife. Cool for 10 minutes; remove from the pans. Cool completely.