Toffee Chocolate Chip Banana Bread

Toffee Chocolate Chip Banana Bread
Staff Writer

Dede Wilson

This banana bread is enhanced with toffee bits, mini chocolate chips, and walnuts. Walnuts can be left out if nut allergies are an issue.


Position a rack in the center of the oven. Preheat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with nonstick spray.

Toss the toffee bits, walnuts, and chocolate chips together in a small bowl. Remove 3 tablespoons of the mixture and set aside for the top of the loaf.

Whisk the flour, baking soda, and salt together in a medium bowl. Stir in the larger amount of toffee, chip, and nut mixture until thoroughly coated. Whisk the eggs, brown sugar, sugar, banana, and oil together in a larger bowl. Add the dry ingredients to the wet and fold together just until combined. Scrape into the prepared pan. Sprinkle the remaining toffee, chip, and nut mixture evenly over top.

Bake for about 60 to 70 minutes or just until a toothpick tests clean. Cool on a rack for 30 minutes, then unmold and cool completely. Best sliced with a serrated knife. May be stored at room temperature up to 3 days wrapped airtight in plastic wrap. May be frozen, well wrapped, up to 1 month. Defrost overnight in refrigerator.


Calories per serving:

610 calories

Dietary restrictions:

Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 32g 49%
  • Carbs 77g 26%
  • Saturated 6g 32%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 52g
  • Monounsaturated 17g
  • Polyunsaturated 7g
  • Protein 7g 14%
  • Cholesterol 81mg 27%
  • Sodium 504mg 21%
  • Calcium 47mg 5%
  • Magnesium 39mg 10%
  • Potassium 227mg 6%
  • Iron 2mg 13%
  • Zinc 1mg 6%
  • Phosphorus 115mg 16%
  • Vitamin A 67µg 7%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 72µg 18%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 22%
  • Vitamin K 1µg 2%
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