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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Yum, Yum, Yum, Yum. My kids don't like the rum flavoring so I have omited it for them, but when I make it for myself or others, I will leave it in. The amount of toffee pieces is equal to an 8 ounce package of toffee pieces. Ingredients:
2 1/2 cups all-purpose flour |
1 cup sugar |
3 1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 cup milk |
2 tablespoons milk |
1/4 cup vegetable oil |
2 tablespoons rum or 2 teaspoons rum extract |
1 egg |
1 cup chopped nuts |
1 cup mashed ripe banana (about 3 medium) |
1 1/3 cups toffee pieces, divided |
Directions:
1. Heat oven to 350 degrees. Grease and flour two 8 1/2x4 1/2x1/2 inch baking pans.
2. In large bowl, stir together flour, sugar, baking powder and salt. Add milk,oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts.
3. Spread 1 1/4 cup batter into bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter into each pan. Sprinkle remaning bits over batter.
4. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.).
5. Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.
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