CHIPITS SKOR TOFFEE BANANA RUM BREAD

(RECIPE POSTED BY MANON VEILLEUX)  it quite yummy!!! :))

2 1/2 cups flour
1 cup granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup plus 2 tbsp milk
1/4 cup oil
2 tbsp rum (or 2 tsp rum extract)
1 egg
1 cup mashed banana (about 3 medium)
1 cup chopped nuts
1 1/3 cup CHIPITS® SKOR® Toffee Bits

Preheat oven to 350°F (180°C).
Grease and flour two 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
Stir together flour, sugar, baking powder and salt in a large bowl. Add milk, oil, rum, egg and banana; stir with a wooden spoon until well blended. Stir in nuts. Spread about 1 1/4 cups batter in the bottom of each loaf pan. Top batter with 1/2 cup toffee bits. Divide remaining batter between each pan, spreading evenly. Sprinkle each with an equal portion of remaining toffee bits.
Bake for 30 to 35 minutes or until a tester inserted into the center of each loaf comes out clean. (Bread will sink slightly in the center.) Remove to a wire rack. Loosen the sides of the bread from the pans with a knife. Cool for 10 minutes; remove from the pans. Cool completely. Makes 2 loaves.