Coffee Toffee Banana Bread Recipes

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BANANA-TOFFEE COFFEE CAKES



Banana-Toffee Coffee Cakes image

Why make an entire cake when you can make a dozen mini cakes? These mini cakes have a killer banana-toffee flavor that's so good, you might have to indulge in more than just one.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

2 cups Original Bisquick™ mix
1/3 cup granulated sugar
1 cup mashed ripe bananas (about 2 medium)
2/3 cup milk
1 egg, slightly beaten
1/2 teaspoon ground allspice
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
2 tablespoons peanut butter
1/2 cup white vanilla baking chips
2 tablespoons whipping cream

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
  • In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
  • Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
  • In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1 g

VEGAN BANANA BREAD WITH COFFEE AND CINNAMON



Vegan Banana Bread with Coffee and Cinnamon image

Rich and fudgy vegan banana bread. I hope you enjoy it! If you have any tips or variations let me know!

Provided by adventureswithmolly

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Banana Bread

Time 1h15m

Yield 8

Number Of Ingredients 8

cooking spray
1 ½ cups all-purpose flour
1 cup brown sugar
1 teaspoon ground cinnamon
5 ripe bananas, or more to taste
⅔ cup coconut oil, melted
2 tablespoons coffee
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
  • Mix flour, brown sugar, and cinnamon together in a large bowl.
  • Mash bananas to the consistency of oatmeal. Mix in coconut oil, coffee, and vanilla extract. Pour over flour mixture; stir together with a wooden spoon. Pour batter into the greased pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool for 20 minutes before slicing.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 62 g, Fat 18.7 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 15.8 g, Sodium 9.1 mg, Sugar 35.8 g

COFFEE-CRUNCH BANANA BREAD



Coffee-Crunch Banana Bread image

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 16

1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup chopped walnuts
2 tablespoons cold butter, cut into small pieces
1 teaspoon instant coffee granules or crystals
2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups mashed very ripe bananas (3 large)
1 teaspoon vanilla
1/3 cup Yoplait® Light Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup powdered sugar
2 teaspoons milk

Steps:

  • Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. For the coffee crunch topping, in small bowl, mix first 5 ingredients with fingers until mixture holds together in clumps.
  • In small bowl, mix flour, baking soda and salt. In large bowl, beat 1/3 cup butter and the granulated sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition. Add bananas, vanilla and yogurt; beat on low speed. Slowly add flour mixture, beating just until blended. Pour into pan. Sprinkle coffee-crunch topping over batter.
  • Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely. For glaze, mix powdered sugar and milk until thin enough to drizzle over loaf.

Nutrition Facts : Calories 219, Carbohydrate 36 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 183 mg

STICKY TOFFEE BANANA BREAD



Sticky toffee banana bread image

Use up overripe bananas to make this sticky toffee banana loaf. It's even more indulgent with the toffee sauce and nut brittle

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Number Of Ingredients 17

125g soft butter , plus extra for the tin
75g caster sugar
50g dark brown soft sugar
3 medium eggs
2 large ripe bananas , mashed
50g natural yogurt
200g plain flour
2 tsp baking powder
50g pitted dates , chopped (about 10)
50g pecans or walnuts, chopped (or mixed chopped nuts)
100g light brown soft sugar
25g butter , cut into cubes
100ml double cream
150g caster sugar
50g pecan or walnuts (or mixed nuts)
50g banana chips
½ tsp sea salt flakes

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.

Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

SIMPLE BANANA COFFEE CAKE



Simple Banana Coffee Cake image

This is a no-frills cake that tastes great with morning beverages or as a snack. It's good for using up those overripe bananas that you hate to throw away.

Provided by NH Nancy

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 7

½ cup butter or margarine
1 cup white sugar
2 eggs
2 ripe bananas, mashed
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
  • Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 31.2 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 242.2 mg, Sugar 19.2 g

FAMILY FAVORITE - TOFFEE BANANA BREAD



Family Favorite - Toffee Banana Bread image

We happened across this recipe a few years ago at my mom's when we had a bunch of over-ripe bananas. My family has loved it ever since!

Provided by moose_kristi

Categories     Breads

Time 1h30m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 12

1/2 cup shortening
1/4 cup butter
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
4 -5 large bananas, ripe and mashed
1 cup toffee pieces (such as smashed Heath bars)
1 cup walnuts, coarsely chopped (optional)

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.

Nutrition Facts : Calories 578.8, Fat 21.6, SaturatedFat 7.8, Cholesterol 108.2, Sodium 760.2, Carbohydrate 89.2, Fiber 3.1, Sugar 46.1, Protein 8.8

TOFFEE- BANANA RUM BREAD



Toffee- Banana Rum Bread image

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. Found this on the Hershey's website some time ago when I was trying to find a recipe for banana bread.

Provided by TheGrumpyChef

Categories     Breads

Time 50m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

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

Steps:

  • Heat oven to 350 degrees. Grease and flour two 8 1/2x4 1/2x1/2 inch baking pans.
  • 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.
  • 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.
  • Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (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.

Nutrition Facts : Calories 223.8, Fat 8.7, SaturatedFat 1.4, Cholesterol 13, Sodium 291.8, Carbohydrate 32.4, Fiber 1.5, Sugar 14.1, Protein 4.3

IMPOSSIBLY EASY BANANA BREAD COFFEE CAKE (WITH MAKE-AHEAD DIRECTIONS)



Impossibly Easy Banana Bread Coffee Cake (With Make-Ahead Directions) image

This banana bread coffee cake is a tasty new take on breakfast! Sliced and mashed bananas make this cake extra moist and delicious.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 13

2 to 3 large ripe bananas, mashed (about 1 1/3 cups), plus 1 large banana, sliced
2/3 cup granulated sugar
1/4 cup milk
3 tablespoons vegetable oil
1 teaspoon ground cinnamon
3 eggs
2 2/3 cups Original Bisquick™ mix
3/4 cup chopped walnuts or pecans
1 cup Original Bisquick™ mix
1/2 cup chopped walnuts or pecans
1/2 cup packed brown sugar
6 tablespoons butter, cut into small pieces
Maple syrup

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs. Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.
  • In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly. Sprinkle over mixture in pan.
  • Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.
  • Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

Nutrition Facts : Calories 460, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 28 g, TransFat 1 g

BANANA COFFEE CAKE



Banana Coffee Cake image

You're sure to go crazy over this yummy banana coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures. -Georgia Courtney, Las Cruces, New Mexico

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 to 3 medium)
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
TOPPING:
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

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From pinterest.ca


TOFFEE BANANA BREAD ARCHIVES – BAKER RECIPES®
The best delicious Toffee Banana Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Toffee Banana Bread recipe today! Hello my friends, this Toffee Banana Bread recipe will not disappoint, I promise! Made with simple ingredients, our Toffee Banana Bread is … About Me. Welcome to BakerRecipes.com! I started this recipe …
From bakerrecipes.com


COFFEE TOFFEE BANANA BREAD
1 Preheat oven to 350°F (180°C). 2 Grease a 9 x 5-inch (2 L) loaf pan. In a medium bowl, stir bananas with coffee. 3 In another medium bowl, whisk flour …
From lcbo.com


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