Preheat your oven to 350°F (175°C) and let your overripe bananas sit out.

In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt, and cinnamon, and whisk until blended.

In another bowl, whisk together the white sugar, dark brown sugar, eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract until smooth.

Stir in the mashed overripe bananas until thoroughly combined.

Gradually add the dry ingredients into the wet mixture, folding gently to combine without over-mixing.

Fold in the chopped toffee evenly into your batter.

Grease your loaf pans with cooking spray.

Distribute the batter into the prepared pans, filling them to about an inch from the top.

Bake mini loaves for 40-45 minutes, or standard loaves for 55-60 minutes until a toothpick comes out clean.

Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack.