Toffee Crunch Banana Bread


3/4 cup butter,softened

220g cream cheese

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 cup chopped pecans

1/2 teaspoon vanilla extract

1 cup Poetry Buttercrunch Crumble

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy.Add eggs, one at a time until just blended.


Combine flour and next three ingredients; gradually add to butter mixture, beating at low speed until just blended. Stir in bananas , pecans and vanilla. Spoon batter into two greased and floured 8x 4 inch loaf pans. Top with Poetry Buttercrunch Crumble.

Bake at 180degrees for  1 hour or until a toothpick inserted into the centre comes out clean. Allow to cool on a wire rack for 10 minutes. Remove from pans, and cool for 30minutes before slicing.