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Toffee Crunch Banana Bread

I think just about everyone loves a good banana bread right?

Something wonderful happens to a banana once it browns as far as flavor goes, however, most of us have no interest eating it straight up as a banana in that stage. So what do we do? We bake it!

Toffee Crunch Banana Bread: This crunchy toffee topping takes banana bread to a whole new level, and it's nut-free!

It’s Colleen here today with a recipe that will have you standing in your kitchen staring at your bananas waiting impatiently for them to brown! You know what they say about a “watched pot,” right?? I wonder if the same could be said about bananas?

The topping on this banana bread takes it to the next level, it’s so good! My husband ate half of this loaf in one sitting. I had to hide the rest so the kids could get a slice! One of the great things about a topping like this one is that you get a great crunch without nuts, so for all the people with nut allergies out there (like my kiddos) this is a great way to top something and give it a nice CRUNCH!!  

I had an idea and tested a version of this banana crunch bread with a Nutella layer in the center, but I have to say that it didn’t need it. It’s delicious and different all on its own. It actually made the cake too heavy, and I didn’t think the flavors went well together at all. In the end, I was happier with this version. We all like this best heated up a bit just before eating a slice.

Toffee Crunch Banana Bread
Author: Colleen Kennedy
Prep time:
Cook time:
Total time:
The crunchy toffee topping on this banana bread takes it to a whole new level!
  • Banana Bread
  • 3/4 cup sugar
  • 4 TBS melted and cooled butter
  • 2 very ripe bananas
  • 6 oz vanilla yogurt
  • 1 TBS vanilla
  • 1 eggs
  • 2 cups flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 teaspoon Cardamom (optional)
  • 1 TBS baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Crunch Topping
  • 3/4 cup Heath toffee bits
  • 3/4 cup Hershey’s cinnamon chips
  • 1/4 cup Quaker Oats Oatmeal
  • 2 TBS white sugar
  • 2 TBS brown sugar
  • 1 TBS butter
  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl, combine sugar and butter and stir until smooth. Add the bananas and mash with a potato masher or the back of a fork.
  3. Add yogurt, vanilla, egg, flour, baking powder, baking soda and salt; stir until incorporated.
  4. Pour batter into a well greased loaf pan and set aside while you make the crunch topping.
Crunch Topping
  1. Combine the ingredients in a small bowl. With your fingertips, work the butter in until mixture is crumbly.
  2. Scatter the crunch mixture over the banana bread batter and bake for 45-50 minutes or until a tester comes out clean.
  3. Halfway through baking, cover your loaf loosely with foil to prevent your topping from browning too much.
If you wish to substitute Greek yogurt for the vanilla yogurt, just add an extra tablespoon of sugar to the batter.


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