Toffee Glazed Banana Bread Mini Loaves

Banana bread taken to the next level with a truly decadent toffee glaze! Moist, delicious banana bread mini loaves blasted with gooey, gooey toffee and topped with nuts!

Toffee Glazed Banana Bread Mini Loaves
Servings
8 mini loaves
Author
Joshua Snyder
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

Toffee Glazed Banana Bread Mini Loaves

Banana bread taken to the next level with a truly decadent toffee glaze! Moist, delicious banana bread mini loaves blasted with gooey, gooey toffee and topped with nuts!

Ingredients

Toffee Glaze

Instructions

Notes:

Feel free to leave the nuts out of the recipe or substitute with pecans.


Enjoy warm or reheat in the microwave for a few minutes.


This is a great banana bread recipe if you want to make it without the toffee.

Calories

624.02

Fat (grams)

33.24

Sat. Fat (grams)

17.91

Carbs (grams)

77.66

Fiber (grams)

2.30

Net carbs

75.36

Sugar (grams)

51.52

Protein (grams)

7.22

Sodium (milligrams)

425.60

Cholesterol (grams)

119.45
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Directions

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1. Pre-heat oven to 350 degrees and grease an 8-count mini-loaf pan.

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2. In a medium bowl add flour, cornstarch, cinnamon baking powder, baking soda and salt. Whisk until incorporated. Set aside.

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3. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth. 

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4. Add the sugars and beat until all is combined scraping down the sides when necessary.

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5. Add eggs and vanilla. Mix on medium speed until light and fluffy.

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6. Add mashed bananas and mix until combined.

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7. Add half of the flour mixture and mix until just combined.

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8. Stir in the yogurt. Mix until combined.

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9. Add remaining flour and mix until all flour is combined. Stir in walnuts.

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10. Spoon mixture into the greased mini-loaf pan. Filling loaves about 3/4 full.

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11. Bake for 22-24 minutes or until a toothpick inserted into the center comes out mostly clean. 

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12. Remove from oven and let cool in pan for 5 minutes before releasing. Let loaves finish cooling on a wire rack.

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13. Meanwhile, make the toffee sauce.  Melt butter in a medium skillet or saucepan.  

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14. Stir in the brown sugar until completely moistened.

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15. Stir in the heavy cream and bring to a slow boil.  

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16. Reduce heat to medium-low and let bubble for 2 minutes.

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17. Remove from heat and pour into a medium bowl to cool for 1 minute.

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18. Pour over mini loaves letting the toffee drip down the sides.

 
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19. Sprinkle the top with extra walnuts.