Preheat the oven to 350 degrees. Grease and flour two 10-inch loaf pans; set aside.

BANOFFEE BREAD: In a large bowl, mash the bananas. Stir in the eggs; set aside.

In another large bowl, cream together the butter and sugar until light and fluffy. Add the banana and egg mixture and mix until combined.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until combined. Fold in 1 1/2 cups toffee bits into the batter.

Evenly divide the batter between the two prepared loaf pans. Shake and tap the pans on the counter top to remove any air bubbles.

Bake the loaves for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing them and placing them on a rack to cool.

While the bread cools, prepare the caramel drizzle.

CARAMEL DRIZZLE: Combine the heavy whipping cream, butter, and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes. Whisk in the confectioner's sugar and continue to boil for 2 minutes, whisking constantly.

Remove the pan from the heat and allow to cool on the counter top for 10 minutes. Whisk the sauce once more before drizzling it over the cooled loaves of banoffee bread.

Sprinkle the remaining toffee bits over the top of the loaves. Allow the caramel drizzle to set before cutting into the bread.

Wrap leftovers in foil and store in the refrigerator.