I’ve been on a banana bread kick lately, trying some recipes that appeal to me because they have some unexpected twist, some intriguing component. Like this one that pairs a regular, well-behaved banana bread formula with toffee and chocolate. Banana, toffee, and chocolate. A trilogy not to be messed with. I found the recipe during a session of Pinterest surfing, saved it to my cooking board  and now that it’s been tried and thoroughly enjoyed, I share it with you!  Am I nice or am I nice? You decide.


(recipe from The Weary Chef)

3 ripe bananas
2 eggs
1/3 cup vegetable oil
1/2 cup brown sugar
1½ cup all-purpose flour
1½ tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup chocolate chips
1/4 cup butterscotch chips

Heat the oven to 350 degrees F. Spray  a 9 x 5 inch loaf pan with cooking spray.

In a large mixing bowl, mash bananas. Stir in eggs, oil, and brown sugar until smooth.

Add flour, baking soda, cinnamon, and salt, and stir just until dry ingredients are incorporated. Stir in toffee and chocolate chips until mixed in evenly.

Pour batter into prepared pan, and bake 45-55 minutes, checking at 45 minutes. Bread is done when edges are brown and toothpick inserted in the center comes out dry.

Carefully remove loaf from pan to cool on a wire rack before cutting.


to print the recipe, click here

BananaBread Served

Comments:  I think that nothing perfumes the kitchen more intensely than a banana bread baking in the oven. They say that to increase the chances of selling a home, one should bake cinnamon rolls or an apple pie right before showing it, but I suspect that banana bread would work even better. The smell is intoxicatingly delicious…

The original recipe from Andi’s site called for chocolate covered toffee bars chopped in pieces, but I went with a 50:50 mixture of butterscotch and chocolate chunks from Trader Joe’s.  The butterscotch chips were barely noticeable in the crumb of the banana bread, but their flavor… definitely there.  This was a very moist and tender banana loaf, well-received by our colleagues from the department.   I am sure it will please all the banana bread lovers out there, so give it a try, even if your house is not in the market…


ONE YEAR AGO: In My Kitchen, June 2014

TWO YEARS AGO:  Strawberry Frozen Yogurt

THREE YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

FOUR YEARS AGO: Honey-Glazed Chicken Legs

FIVE YEARS AGO: French-Style Rolls


  1. I’ve never been too fond of chocolate and banana but banana and toffee would get me dancing. I want to make this one. All I need are bananas. 🙂


  2. Well you know we like banana bread! I actually don’t think I’ve made it since our bake off though. While I’m not a chocolate fan, the kids would love, love this one!


  3. I have bananas rarely (not a fan of eating them straight and banana bread … meh) but this sounds like an interesting combination of flavours to try at least once.🙂


  4. Nothing like the smell of banana bread baking in the oven! I had no idea that toffee is made from hardened butterscotch (I had to look that up – LOL) ~ have no trouble imagining just how tasty this loaf is… your office mates must love you Sally😀


    • Kelly, I am not sure about the love sometimes… Every once in a while I can be pretty tough on the grad students. But at least I hope they know that it is with their best interest in mind. And that I will always have some sweetness saved for them 😉


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