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    You are in: Home / Recipes / Toffee- Banana Rum Bread Recipe
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    Toffee- Banana Rum Bread

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 31, 2012

      Loved this different take on plain old banana bread! I used Captain Morgan's for the rum, and I chopped up the last of a canister of praline mixed nuts for this (I had just enough left, so I figured I'd use those up instead of opening a new bag of nuts). My breads were still pretty liquid in the center at 35 minutes, so I kept them in for an extra 10 minutes or so. In hindsight, I probably should've divided the bottom and top batter a little more evenly, but only for appearance (the middle toffee layer and the top toffee layer blended into one on one of my breads, which wasn't as pretty as the other with distinct layers when sliced). No matter what the breads looked like, they both tasted wonderful! Thanks for posting! Made for PAC Spring '12

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    • on June 01, 2009

      This has made a beautiful and generous cake - perfect texture too. I used vanilla instead of rum. My oven runs a little cold so this needed 45 minutes but the result is perfect. made for ZWT 5.

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    • on January 13, 2009

      I've always loved banana cake - that's what we'd call this in Australia - and this one was wonderfully moist and flavoursome: the rum blended beautifully with the banana flavour. The friends I served this to loved it: not just the great flavour but the surprise of coming across the bits of toffee and the chopped pecans. Easy to prepare and certainly a recipe I'll make again. Thanks for sharing this delightful recipe, GrumpyChef! Made for PRMR.

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    • on November 20, 2008

      Our Family's new Fav for Bannana Bread. Yummy!!!

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    • on June 02, 2009

      This was really good. I also had to use a Heath bar but I didn't have a problem with subing it. I used rum and added a little bit of vanilla. I also used plantains instead of bananas. Made for ZWT5.

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    • on January 22, 2009

      Delicious! The texture of this is like cake. l used Captain Morgan. The only change to recipe was that I had to use Heath bars b/c the grocery did not have toffee bits-a new surprise to me. The chocolate from the Heath bars did mess up my oven and do not like the way the chocolate looks too dark on top. Toffee does not have chocolate so the correct ingredient will work fine am sure. My pans were slightly shorter (by a half inch) so they took 45 minutes to bake instead of 35. I froze the extra loaf thinking it will freeze good and hubby & I can only so much. Thanks GrumpyChef for sharing. Made for Potluck tag.

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    Nutritional Facts for Toffee- Banana Rum Bread

    Serving Size: 1 (69 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 223.8
     
    Calories from Fat 78
    34%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.3 g
    6%
    Cholesterol 12.9 mg
    4%
    Sodium 291.7 mg
    12%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 1.5 g
    6%
    Sugars 14.0 g
    56%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    toffee pieces

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