From the Kitchen of Enstrom Candies & Jessica Garlow

3/4 cup butter, softened
8 ounces cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecan
1/2 teaspoon vanilla extract
1 cup Enstrom Toffee Crumbs

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8″x4″ loaf pans, top with Enstrom toffee crumbs.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

For 60 years, Enstrom Candies has been celebrated for their world-famous Almond Toffee. Today, Enstrom Candies remains a family business, now in its fourth generation. Every batch of Traditional Toffee is still made by hand in Grand Junction, Colorado, with only the finest ingredients, using Chet Enstrom’s original recipe. www.Enstrom.com

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