Toffee-Banana Rum Bread

Toffee-Banana Rum Bread (Adapted from Hershey's)

1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 cup granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk
1/4 cup canola oil
2 tablespoons rum
1 teaspoon vanilla
1 large egg
1 cup mashed very ripe bananas
1 cup chopped walnuts, toasted
8 ounces (about 1 1/3 cups) toffee bits, divided

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, sugar, baking powder and salt.

In a medium bowl, whisk together milk, oil, rum, vanilla, egg and banana. Add to the dry ingredients and mix just until combined. Fold in nuts. Between 2 8 1/2" x 4" loaf pans coated cooking spray, spread 1 1/4 cups of the batter into the bottom of each. Sprinkle each batter with 1/2 cup toffee bits. Evenly divide remaining batter between each pan, gently spread to cover the toffee bits. Scatter remaining toffee over the top of each.

Place into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 30 to 35 minutes. Remove and place pans on a wire rack to cool for 10 minutes before turning the breads out to cool completely.

Makes 2 loaves.

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