Preheat your oven to 350°F (175°C) and grease two 8x4 inch loaf pans.

In a large mixing bowl, combine flour, baking soda, salt, cinnamon, and baking powder. Whisk until well integrated.

In a separate bowl, whisk together granulated sugar, dark brown sugar, eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract until smooth.

Peel and mash the overripe bananas until smooth, then fold them into the wet mixture.

Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined.

Carefully fold in the chopped toffee pieces into the batter.

Pour the batter evenly into the prepared loaf pans, filling each about two-thirds full.

Place the pans in the preheated oven and bake for 55-60 minutes.

Once baked, let the loaves cool in the pans for about 10 minutes before transferring to a wire rack.