- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 2 tbsp rum or 2 tsp rum extract
- 1 cup mashed, ripe banana (about 3)
- 1 1/2 cups Aunt Mae’s English Toffee, chopped and divided
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup plus 2 tbsp milk
- 1 cup chopped nuts
Preheat oven to 350°. Grease and flour two 8 ½ x 4 ½ x 2 ½ inch baking pans.
In a large bowl, stir together flour, sugar, baking powder and salt.
Add milk, oil, rum, egg and banana to the dry ingredients, stirring with spoon until well blended.
Stir in the nuts.
Spread 1 ¼ cups batter in to the bottom of each prepared pan, top each pan of batter with ½ cup of the chopped Aunt Mae’s English Toffee.
Gently spread the remaining batter evenly between the 2 pans. Divide the remaining chopped Aunt Mae’s English Toffee and sprinkle over the top of the two pans of batter.
Bake 30-35 minutes or until wooden toothpick comes out clean when inserted in center of loaf.
(It is normal for the loafs to have a slight sink in the center)
Remove pans from oven to rest on a wire rack. Take a knife and loosen bread from the sides of the pans. Cool 10 minutes, then remove from pans. Cool completely before slicing.