Preheat your oven to 350°F (175°C) and lightly grease your loaf pans.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and baking powder.

In a separate bowl, whisk together the white sugar and dark brown sugar, then mix in the eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract until smooth.

Mash the overripe bananas and stir them into the wet mixture until well-combined.

Gradually fold the dry mixture into the wet ingredients until just combined.

Gently fold in the chopped toffee pieces.

Pour the batter into the prepared loaf pans, filling each about an inch from the top.

Bake in the preheated oven for 40-60 minutes, or until a toothpick comes out clean.

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