Toffee-Banana Rum Bread

I am stepping out of my comfort zone this year for baking and am trying a few new recipes!

This weekend I made Toffee-Banana Rum Bread and it was amazing! Not too sweet but moist and delicious!!

Here is the recipe, adapted from the Hershey's website:

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk (may need a bit more depending on if you double the recipe...)

1/4 cup vegetable oil
2 tablespoons rum or 2 teaspoons rum extract
1 egg
1 cup of mashed ripe banana (about 3 medium)
1 cup chopped nuts
1-1/3 cups(8 oz. pkg.) Skor Bits

Directions

1. Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans.

2. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum (two for batter, one for you!), egg and banana; stir with spoon until well blended. Stir in nuts. If you find the batter too dry, slowly add a bit more milk. Spread 1-1/4 cups batter in 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.

3. 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.

Make 2 delicious loaves!