1. Preheat oven to 350°F (180°C). Grease and flour two 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
2. 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 (300 mL) batter in the bottom of each loaf pan. Top batter with 1/2 cup (125 mL) toffee bits. Divide remaining batter between each pan, spreading evenly. Sprinkle each with an equal portion of remaining toffee bits.
3. 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.
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