food + drink

Mini banana loaves with toffee streusel

October 27, 2013
thisprettysight-bananatoffeeloaf1

I love giving away baked goods. Well, I love the idea of giving away baked goods… I buy cute tins and boxes and loaf pans like the ones above, and then hoard them all for myself. Even if I get as far as actually baking, it’s pretty rare that I don’t just end up eating it all within five minutes of turning the oven off. If you are that lovely kind of person who manages to bake things selflessly, these little loaves would make a perfect gift. If you’re like me… well, they make a pretty fantastic afternoon snack. They turn out perfectly moist on the inside, and the streusel on top is wonderfully sweet with just the right amount of satisfying crunch to make them irresistible (I baked these less than 24 hours ago, and there’s nothing left but crumbs!)

Mini Banana Loaves with Toffee Streusel

recipe adapted from Table for Two

Ingredients for the loaves:

  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 4 very ripe bananas, mashed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • pinch salt

Ingredients for the topping:

  • 3/4 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 cup toffee pieces (eg. skor bits)

Preheat oven to 350 F. Grease mini loaf pans and set aside.

In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy. Stir in the mashed bananas, eggs, and vanilla, and beat until combined. In a medium bowl, mix together the flour, salt, and baking soda. Slowly pour into the banana mixture, stirring until just barely combined – do not overmix. Spoon mixture into the greased loaf pans, filling them 3/4 full.

In a small bowl, whisk together flour and brown sugar, then stir in the butter until small lumps begin to form. Mix in the toffee pieces. Sprinkle this mixture over the tops of your loaves. Add more toffee pieces if necessary (it’s always necessary).

Bake for 30 to 35 minutes, or until a knife inserted in the centre comes out clean. Let cool before eating, if you have the self control. If not eating immediately, wrap in cellophane or another airtight container after cooling.

Makes four mini loaves or one dozen large muffins.

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  • Amanda October 28, 2013 at 11:36 am

    Holy moly this looks so wonderfully yummy! I think I am going to have to make this asap!

    • Angela October 28, 2013 at 11:52 am

      You must! I could eat the topping all the live-long day, it’s so ridiculously good.

  • Alysa October 28, 2013 at 3:45 pm

    YUM! This makes me want to buy bananas!

    • Angela October 28, 2013 at 3:50 pm

      Do it do it do it! The hardest part is waiting for them to ripen enough to bake with (I’m a little impatient…)

  • Rochelle @ Oh So Sweet Baker November 5, 2013 at 10:02 am

    These sound and look amazing. Love the idea of the toffee struesel