Coffee Toffee Banana Bread
3 large ripe bananas, mashed (about 1-1/4 cup)
1/2 cup brewed strong coffee
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon espresso
1/4 cup extra-virgin olive oil
3/4 cup packed dark brown sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
1/2 cup + 2 tablespoons toffee bits (such as Skor)
1/4 cup chopped banana chips (optional)
Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with non-stick spray.
Mix banana and coffee in a small bowl.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and espresso.
In a large bowl, whisk together the olive oil and brown sugar. Add eggs one at a time, mixing well after each addition. Add the vanilla extract and the banana-coffee mixture and stir until combined.
Slowly add the dry ingredients to the wet ingredients, stirring with a wooden spoon or a spatula until just incorporated. Fold in 1/2 cup toffee bits.
Pour mixture into prepared loaf pan and bake for 25 minutes. Remove from oven, sprinkle the top of the loaf with the remaining toffee bits and banana chips, then return to oven for an additional 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
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