Toffee Rum Banana Bread

Still have leftover Halloween candy!?  I had a lot of left over heath bar to use so I made this banana bread.  The toffee and the subtle rum flavor was a great twist on traditional banana bread.  I put most of the heath bar on the top of the bread instead of in the middle, which made a nice crunchy toffeey crust!! I would just cut off the top and eat that if I could.  I also liked using chopped up Heath Bar because it has more chocolate in it then the Heath Bits.  I added cinnamon and nutmeg to the recipe because why not.   This is a very moist banana bread and I think it would a huge hit at any holiday party!

Toffee Rum Banana Bread - Adapted from Hershey's

Yield: 1 large loaf or 2 small loafs

Ingredients:

2 1/2 Cups Flour
1 Cup Sugar
3 1/2 Teaspoons Baking Powder
1 Teaspoon Salt

1/2 Teaspoon Cinnamon (optional)

1/4 Teaspoon Nutmeg (optional)
1/2 Cup plus 2 Tablespoons Milk
1/4 Cup Vegetable Oil
2 Tablespoons Rum (I used Bacardi)
1 Egg
1 Cup Mashed Ripe Banana (about 3 medium)
1 Cup Chopped Nuts (optional)
1 1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided (I used 10 fun size heath bars)

Directions:

1. Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans.  I just used one pan and used about 75% of the batter.
2. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. 
3. Spread 1-1/4 cups batter into bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter in each pan. Sprinkle remaining bits over batter. 
4. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. If only making one loaf, bake time will increase to 45-55 minutes.  (Bread will have slight sink in center.) Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.
5. Enjoy!!

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