English Toffee Banana Nut Bread Recipes

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.
• Beat the butter and both sugars in a bowl for 5 mins with an electric whisk until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a wire rack. Will keep for four days in an airtight container.
• Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid - don't stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.
• For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don't stir after the initial mix, just tilt the pan to get an even deep golden colour.
• Meanwhile, line a baking tray with baking parchment. Carefully stir the nuts, banana chips and salt into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer - or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.
• Stir the toffee sauce to loosen if it's become stiff, or warm for a few seconds in the microwave (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.

Steps:

• 1. Heat oven to 350^. Spray the bottoms and corners of 2 loaf pans (5x8-inches each). set aside.
• 2. Cream shortening and sugar. Add eggs, bananas and vanilla. Blend well. Add flour mixed with the soda,salt and baking powder alternately with the buttermilk;beginning and ending with the flour. Blend well after each addition using low speed. Stir in toffee and nuts. Pour evenly in the 2 prepared pans and bake for 55 to 60 minutes or until tests done with a wooden toothpick.
• 3. Remove from oven and let set in pan for 5 minutes then invert onto wire rack to cool completely. If you like you can brush butter on all sides and top.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Steps:

• Grease and lightly flour 2 loaf pans. Preheat oven to 350°F.
• In a mixing bowl, cream together the shortening, butter and sugar until light and fluffy.
• Add the eggs one at a time. Add vanilla and mix until smooth and creamy.
• Fold in the mashed bananas. Add the toffee bits and walnuts (if desired).
• Let the mixture stand for 10-15 minutes, then pour into prepared pans.
• Bake in a 350 F oven for 1 hour. Brush the crust with melted butter. Cool completely before slicing.