Mini Toffee Banana Bread for #TwelveLoaves December

Holiday Breads are the theme this December with the #TwelveLoaves baking group. Bread is perfect for gift-giving. A gift from your kitchen is from the heart and shows that you’ve thought ahead by baking something special. Mini loaves are just right– such a sweet gift and when thoughtfully wrapped and presented beautifully these loaves will be requested from your friends and family as a new tradition. What bread are you baking this month? We’d love to see your holiday breads; please link up below. Thanks to Lora at Cake Duchess for hosting #TwelveLoaves.  Each month goes so smoothly thanks to the help of Paula at Vintage Kitchen Notes and Renee at Magnolia Days.

I read many food magazines each month and it’s always a real treat when I have a copy of British food magazines. My mother-in-law sent me a holiday themed magazine recently and my husband brought me a Woman & Home Passionate About Food magazine from a recent trip to England. I treat these like cookbooks and study them like textbooks. Each page offers something new– ingredients are slightly different than the typical American style; the food photography catches my attention, and the recipes always keep my interest. When I came across the Toffee and banana mini loaf cakes I knew I wanted to make some to share as gifts this holiday season. I made a few changes to fit the staples I had in my pantry and was ready to go. The salted caramel sauce is worth the recipe all by itself. And, yes, you might want to eat it by the spoonful. By the way, I tend to think that caramel is made with granulated sugar and butterscotch with brown sugar. This sauce is made with brown sugar but named “caramel” sauce. I need to check with my mother-in-law and English friends to see if they use the same terminology for their sauces or not. Either way, it doesn’t matter, call it what you like– this sauce is GOOD.

Mini Toffee Banana Bread Loaves with Salted Caramel Sauce
recipe adapted from Woman & Home Passionate about Food Sept/Oct 2013 issue

Ingredients:
1 cup raisins
3 Tablespoons rum

4 oz butter (1 stick), room temperature
1/2 cup granulated sugar
3 eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 ripe bananas, mashed

brown sugar salted caramel sauce
1 cup brown sugar
4 oz butter (1 stick)
3/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup toffee bits

Use mini loaf pans– either disposable or silicone baking loaf pans, approx 3 x 1 x 1.5 inches
Makes 9 mini loaves

1. Preheat the oven to 350 degrees F. Spray pans with baking spray.
2. Bring the raisins and rum to a boil in a small saucepan. Turn off the heat and let the raisins soak up the rum for about 30 minutes. Let cool.
3. In a small bowl combine the flour, baking powder, cinnamon, ginger and salt. Whisk to combine. Set aside.
4. In a stand mixer, blend the butter and sugar until fluffy. Add the eggs one at a time. Slowly add the flour mixture and mix until combined. Fold in the raisins & rum as well as the mashed banana.
5. Divide into the mini loaf pans and bake for 20-22 minutes.

6. Meanwhile make the sauce. Melt the brown sugar and butter on low heat in a medium saucepan. Once the sugar dissolves, continue to cook for 5 minutes still on low heat. Add the cream, vanilla and sea salt while stirring with a whisk or wooden spoon. Once the mixture comes to a simmer remove it from the heat. Allow to cool, stirring now and then as it thickens.

7. As soon as the bread comes out of the oven, poke holes with a toothpick over the top of the bread. The sauce will still be warm and thin– use a pastry brush to brush a layer of the sauce over the breads. When the sauce has cooled completely top the bread with the sauce and sprinkle with toffee bits.

Here is this month’s inspiration:

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this December, 2013, and posted on your blog by December 31, 2013.

Don’t forget to enter my giveaway for $50 Whole Foods Gift Card this week through Friday. Click here to enter.

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Comments

  1. says

    I read food magazines just like you do Holly. Isn’t it great to have our food obsessions validated? lol! Adding toffee flavor to banana bread, how amazing! I thought butterscotch included cream… so I guess we can have an open debate and still never know, haha! Thanks for baking with us this month!

  2. says

    Holly,
    I agree . . bread is perfect for gift giving and so special during the holidays. Love the mini’s!! British food magazines? I have never read any but what a great idea and great way to mix things up! I am totally the same way. . studying my food magazines like textbooks. I always have Food & Wine and Cooking Light and others at my bed side! :) Love your Mini Toffee Banana Bread Loaves with Salted Caramel Sauce!! yunmmm!!

  3. says

    Anyone getting one of these loaves for a Christmas gift is one lucky person. The crunch from the toffee on top, the caramel, and the bread. Oh yea!

    • says

      I’ll have to make another batch or two before Christmas. These disappear quickly! This year after Christmas I am going to make sure to buy disposable baking pans when they are on sale– I meant to last year and time escaped me. They are very handy baking pans and just the right size.

  4. says

    Barb is so lucky to be your neighbor and actually taste these beauties:)) I also love to read British magazines. They are so much fun to get inspiration from…I’m inspired by these loaves to bake them for Christmas morning. Love this, Holly! Thanks for being a part of our group.

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