Banana Loaf Cake

Submitted by CountryLady

"The addition of chopped chocolate toffee bars makes this banana loaf different from the rest! Its another recipe from Bonnie Stern, owner of a well established cooking school in Toronto."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 1 1⁄2 cups mashed ripe bananas (about 4)
• 1⁄4 cup yoghurt
• 1⁄2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup chopped chocolate chocolate-covered english toffee bar (Skor bars)

directions

1. Combine banana with yoghurt in a small bowl.
2. Cream butter& sugar in another bowl; add eggs& vanilla.
3. Sift flour with baking soda in a third bowl.
4. Add flour mixture& bananas to butter batter alternatively in about 3 additions, beginning& ending with flour.
5. Stir in chocolate toffee bits.
6. Spoon batter into a buttered 9x5 inch loaf pan lined with parchment paper.
7. Bake in a preheated 350F oven for 55- 60 minutes or until a cake tester comes out clean.

Reviews

[HeatherFeather]

Oh my Goodness but this is one fabulous banana bread! The toffee bits in this really make it special. It is downright addictive - I couldn't even wait for it to cool before stabbing in a butter knife and scooping out a hunk of this delicious bread.

 

[LonghornMama]

Super yummy, easy, and delicious! I had a ton of black/ripe bananas and a house full of boys who refuse to eat banana bread. Called this Heath bar bread and they gobbled it down! Used sour cream cause I was out of yogurt, and my toffee chips were the toffee only kind (no chocolate), so I used 3/4 cup toffee chips and 1/4 cup mini chocolate chips. Thanks for sharing the recipe!

 

[Niki Z]

Oh My Goodness!!This recipe is just absolutely devine!!sooo delicious, it was gone immediately after it came out of the oven!I didn't have any toffee bits so i used semi-sweet choc chips, and i didnt have yoghurt as well so i used some sour cream, but it still turned out soo moist and just absolutely delicious. Thanks for a recipe that i'll definitely make over and over again.

 

[WaterMelon]

What a wonderful, delicious cake! I couldn't find any Skor bars here in Singapore, so I used crushed Butterfingers I bought from NYC instead. I halved the recipe and baked it in a 8"square pan; baking time is approx 32 mins at 170°C. After cooling it, I cut the cake into half and sandwich the halves together with Chocolate Butter Glaze #88240. Thanks for the recipe, CL.

 

[Elly in Canada]

CL this is a very good recipe! I used vanilla yogurt and shortening, instead of butter so added 1/2 tsp. salt to compensate for the salted butter. Then, no Skor bars in the house!! mini semi-sweet chocolate chips did the trick. Baked in an 8" square pan and it turned out fine. DH ate a slice while it was still hot, it smelled so delicious he couldn't wait!! I will definitely bake this again with the Skor bars and butter, it will be even better, if that is possible!!!