Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone’s favorite “use up the bananas on the counter” recipe. 🙂
Another Mom recipe! This time, for Butterscotch Banana Bread. In May 2003, when this recipe was first made, it was “very good.” And I was about to graduate from high school. #old
I have no memory of the original baking of this banana bread, but I do know I’ve made it several times over the last nine years since Ben and I started dating, were engaged, and have been married. Ben looooves butterscotch flavored things, so I’m always looking for the next butterscotch treat to surprise him with! 🙂 In this banana bread, the caramel-y flavor of the butterscotch chips pairs perfectly with the classically spiced banana bread. What a great match! But let’s be real… is there ANYTHING that doesn’t mix in well with banana bread? Pretty much… no. 🙂 Enjoy!
one year ago: S’mores Bundt Cake
two years ago: Freezer Breakfast Burritos
three years ago: Strawberry Chocolate Chip Cookie Bars
four years ago: Applesauce Muffins
five years ago: Black Bean Soup Like You Mean It
six years ago: Black Bean & Corn Quinoa Salad
Butterscotch Banana Bread
from my mom 🙂
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup ripe mashed bananas – about 2-3 bananas
- 3/4 cup sugar
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup milk
- 6 ounces butterscotch chips
Preheat oven to 350 degrees F. Grease and flour a 9×5 inch bread pan and set aside.
In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and nutmeg. In a large bowl, mix bananas and sugar together. Add egg and butter, stirring until smooth. Alternate folding in flour mixture with milk, stirring until just combined. Stir in butterscotch chips, then transfer to prepared pan.
Bake for 60-70 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before cutting.