Banana Loaf Cake

"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."
photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
photo by WaterMelon photo by WaterMelon
photo by CountryLady photo by CountryLady
Ready In:
1hr 15mins




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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!!!


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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