1/4cuphard ciderI used a seasonal cinnamon-infused hard cider.
1tspof ground cinnamon
Crumbled Top:
3tbspcoconut palm sugar or brown sugar
1tbsground cinnamon
1/2teaspoonof melted butter
Spiked Icing Drizzle:
1cuppowdered sugarsifted
2tbspground cinnamon
2tbsphard cider * See notesoptional — can use heavy cream instead
Dash of kosher salt
Instructions
Bread:
Preheat oven to 350° F with oven rack positioned in the middle.
Lightly grease a bread pan with butter to ensure the bread doesn't stick.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.
In a different bowl, whisk the eggs until they are frothy.
To the eggs, add the mashed bananas, melted butter, and finally, the cider.
Mix well so there are no large chunks of banana left behind.
Add the wet mix to the dry mix and stir well to combine, but don't over-mix.
Fold in the toffee bits with a spatula; scrape the mixture into the greased bread pan.
In a small bowl, mix together the ingredients for the crumbled topping.
Evenly sprinkle the crumbled topping over the top of the bread mixture.
Bake for approx. 40-45 minutes.
Once done, allow to cool for approx. 30 minutes before taking it out of the bread pan.
Once cooled, the bread should slide right out of the pan.
Spiked Icing Drizzle:
In a bowl, whisk all of the ingredients together until combined. Check the consistency of the icing and see notes for adaptations.
Once you have the consistency you like, take spoonfuls of the icing and drizzle it over the bread in zig zags.
Notes
For the icing drizzle, please note that you can play around with the consistency. If you want it to be thicker, add more powdered sugar; if you want it to be runnier, add more cider or cream.