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Preheat oven to 350 degrees.
Grease two 8 ½ x 4 ½-inch loaf pans thoroughly or line with parchment. Alternatively, line 24 muffin cups with paper liners and spray the liners very lightly with nonstick spray.
In a mixing bowl, combine the butter and sugar, and beat with a mixer until smooth. Add the vanilla and eggs, and beat until smooth. In a separate bowl, whisk together the flour, baking soda , salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet ingredients, beating just until they're combined.
Add the bananas and sour cream, and stir just until they're combined Stir in ¾ cup of chocolate chips and ½ cup of toffee chips. Pour the mixture into the prepared pans or muffin tins. Sprinkle with the reserved chocolate chips and toffee chips.
Bake the full-sized loaf pans for 55-60 minutes and the muffins for 20-22 minutes, until a inserted toothpick comes out with moist crumbs. Let the loaves cool completely before sliding a knife around the edge of the pan to loosen and then remove to a plate or wire rack.
Add the bananas and sour creams, and stir until they’re combined. Stir in ¾ cup of chocolate chips and ½ cup of toffee chips. Pour the mixture into the prepared pans or muffin tins. Sprinkle with the reserved chocolate chips and toffee chips. Bake the full-sized loaf pans for 55-60 minutes.