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CHIPITS SKOR Toffee Banana Bread Recipe


55 minutes
2 loaves

Full house for the holidays? This recipe makes two loaves! Serve this with fresh fruit for an easy breakfast.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
35 minutes
Cool Time
10 minutes


  • 2 1/2 cups
    all-purpose flour (625 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 3 1/2 tsp
    baking powder (17 mL)
  • 1 tsp
    salt (5 mL)
  • 1/2 cup
    milk plus 2 tbsp (155 mL)
  • 1/4 cup
    vegetable oil (50 mL)
  • 1
  • 1 cup
    bananas, mashed (about 3 medium) (250 mL)
  • 1 cup
    chopped nuts (250 mL)


Equipment Needed 
Oven Oven
Baking Pans (2) 8-1/2x4-1/2-inch (1.5L) Baking Pans
Mixing Bowl Mixing Bowl
Measuring Cups Measuring Cups
Wire Rack Wire Rack

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.