Toasted pecans, gooey caramel, and a generous pour of rum make this banana bread (adapted from an old Hershey's toffee banana bread recipe) MUCH more interesting than the average loaf. —Posie (Harwood) Brien
2 1/2 cups
plus 2 tablespoons milk
very ripe mashed banana
chopped caramel (a caramel block or soft caramel candies)
Preheat your oven to 350°F. Grease and flour two 8 1/2" x 4 1/2" loaf pans.
While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk, oil, rum, egg, and mashed banana and stir well.
Stir in the toasted nuts and chopped caramel.
Divide the batter evenly between the two pans, and bake for 30-35 minutes, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven, run a knife around the edges to loosen, and let cool in the pan for at least 10 minutes before turning the loaves out onto a wire rack.