The best way to transform the simple banana bread into something genuinely incredible is with toffee bits and a splash of rum extract. Another twist to this Banana Bread to add some tang and texture is to add some sour cream, and it will give the bread the most delicious, moist taste.
Instructions:
Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over the sides of the pan. Spray parchment paper lightly with nonstick spray.
In a large mixing bowl, beat butter and sugar until fluffy. Add eggs and rum extract and beat until well combined.
Add in bananas. Mix until creamy. Add in flour, baking powder, baking soda, salt and nuts. Stir just until combined. Fold in the sour cream until blended. Spread 1-1/4 cups batter in the 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.
Bake for 50 to 60 minutes, until bread is golden and springs back to the touch. Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely. You can then wrap in foil, or Ziploc or freeze for a later day.
