Recipe by Aimee
Can you believe it’s been almost 4 months since I started this blog? Over these past 4 months our coworkers have become quite accustomed to frequent baked goods. Lately I have been doing baking for family members or friends and have not been sending as many to our offices, and I have started to hear about it! Most of the time I am happy to get rid of my baked goods so that it takes away my temptations, but my will power has been improving, and I have started to become a little selfish. Some of the things I make I like to keep just for us at home, and this bread was one of them.
I have been thinking about this bread for months. I had a caramel toffee scone earlier this summer and loved the flavor combination. I was trying to think of what I could create with these flavors and one of my first ideas was banana bread. What I found interesting was that none of the flavors really stood out, but they all just blended together perfectly. This bread had to cook a little longer than my usual banana bread, and got a little darker, but it is completely worth it in the end. Derek had some with his breakfast, and I took a slice to work with me everyday bursting at the seems not to dig into my desk drawer and eat it right away. I have more frozen bananas ready to go in the freezer and every time I look at them I just can’t wait to make this bread again. Enjoy!
Caramel Toffee Banana Bread
1/2 cup (1 stick) salted butter, room temperature
1 1/2 cups sugar
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
1/3 cup Hershey’s caramel syrup
1/2 cup Heath toffee chips
Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas, caramel, and toffee chips. Pour into greased loaf pan and bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.
*I’m sharing this recipe over at Recipe Swap Thursday*