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Easy Toffee Banana Rum Bread

Easy Toffee Banana Rum Bread

A moist, tender banana bread loaded with buttery toffee bits and a splash of dark rum for rich caramel flavor. Finished with a simple rum-toffee glaze for an irresistible bakery-style loaf.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.5 cups unsalted butter, melted and cooled
  • 0.75 cups packed light brown sugar
  • 0.25 cups granulated sugar
  • 2 large eggs
  • 1.5 cups ripe bananas, mashed about 3 to 4 bananas
  • 0.5 cups sour cream or plain Greek yogurt
  • 0.25 cups dark rum
  • 2 tsp vanilla extract
  • 1 cups toffee bits
  • 0.5 cups chopped pecans optional
  • 0.75 cups powdered sugar for glaze
  • 1 tbsp dark rum for glaze
  • 1.5 tbsp milk or heavy cream for glaze, as needed
  • 1 tbsp unsalted butter, melted for glaze
  • 0.125 tsp fine sea salt for glaze, a pinch

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling for easy removal.
  • Whisk flour, baking soda, baking powder, salt, and cinnamon in a medium bowl; set aside.
  • In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in eggs one at a time, then add mashed bananas, sour cream, dark rum, and vanilla.
  • Add dry ingredients to wet and fold gently just until no dry streaks remain. Fold in toffee bits and pecans (if using). Do not overmix.
  • Scrape batter into prepared pan and smooth the top. Tap the pan once on the counter to release air bubbles.
  • Bake 50 to 60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
  • Cool in the pan for 15 minutes, then lift out and cool completely on a rack.
  • Glaze: In a small bowl whisk powdered sugar, rum, milk, melted butter, and a pinch of salt until smooth and pourable. Adjust with more milk or sugar as needed, then drizzle over the cooled loaf.
  • Slice into 10 pieces and serve. Store leftovers airtight at room temperature for up to 3 days.

Notes

For a stronger rum flavor, brush the warm loaf with 1 tbsp dark rum before glazing. Swap pecans for walnuts, or omit nuts entirely. If you prefer no alcohol, replace rum in the batter with milk and in the glaze with milk plus 0.25 tsp rum extract.