Butterscotch Banana Bread

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone’s favorite “use up the bananas on the counter” recipe. 🙂

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

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone's favorite "use up the bananas on the counter" recipe. :)

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

  • Servings: 12
  • Time: 75 minutes
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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.


Pumpkin Cranberry Bread

Easy and healthy, this perfectly spiced pumpkin quick bread is made with fresh cranberries! It is the best fall treat. 🙂

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comAs deep as my love for pumpkin is, my love for cranberries–FRESH cranberries–is almost just as great. There’s just something about that tartness that is super appealing to me! Every fall, you can find me raiding the produce section at my grocery store, filling my freezer with bags of fresh cranberries just in case a craving for fresh cranberry relish strikes in mid-March, when nary a bag of cranberries can be found. The fact that most of those bags get used up the following fall is something that I hope my husband doesn’t notice… but truthfully, he probably does [especially since we moved this year and had to empty our fridge/freezer entirely in the process. But that’s a subject for another day, right?!]. I was a Girl Scout back in the day and fully believe in being prepared.

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comBeing prepared is always a good thing when it leads you to the kitchen where a slice of this lovely pumpkin cranberry bread is waiting! This bread is everything that fall should be–filled with warm spices, a little indulgence, and a hint of crisp tartness. Mmm, my mouth is just watering at the thought of this bread… even though it’s long gone. #mustmakeanotherloafsoon

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comI always go back and forth between whether butter or oil makes the best quick bread or muffins. It really just depends, I think. I have favorite recipes in each category, but usually they call for quite a bit. Not this recipe! The three tablespoons of oil below is definitely not a typo–that oil, combined with yogurt, eggs, and pumpkin provides the perfect base for this quick bread. If fresh cranberries aren’t your thing [tear!], stirring in some dried cranberries or even chopped apples would be divine! For the chocaholics, try this recipe for pumpkin chocolate chip mini muffins–you won’t regret it! Enjoy!

one year ago: Cranberry and Cream Cheese Muffins
two years ago: Pumpkin Graham Muffins
three years ago: Pollo alla Poggia Alloro [Roasted Chicken]
four years ago: Homemade Maple & Brown Sugar Almond Butter
five years ago: Pumpkin Soup & Homemade Croutons

Pumpkin Cranberry Bread

  • Servings: 12 slices
  • Time: 75 minutes
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from The Sweets Life


  • 1 1/2 cups white whole wheat flour [or 1 cup whole wheat flour + 1/2 cup all-purpose]
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • 7 1/2 ounces pumpkin puree [half of a 15 ounce can, about 1 cup]
  • 2 large eggs
  • 3 tablespoons canola oil
  • 1/3 cup plain or vanilla yogurt [applesauce could probably work too]
  • 1/4 cup milk
  • 3/4 cup chopped fresh cranberries


Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray and set aside.

Stir together flour, pumpkin pie spice, and baking soda in a medium bowl and set aside.

With a mixer, beat together sugar, pumpkin, eggs, canola oil, yogurt, and milk. Fold in flour mixture and beat until just combined. Stir in cranberries.

Transfer batter to the prepared pan, then bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake! Cool completely before cutting–you can let cool in the pan for 15-20 minutes before loosening with a knife and inverting on a wire rack. Store covered at room temperature for up to three days. This bread also freezes great!

Healthy Crumb Topped Zucchini Bread

This soft, tender zucchini bread is my master recipe! It comes out perfect every time and is simply the best.

Healthy Crumb Topped Zucchini Bread | thepajamachef.com

Everybody has their favorite zucchini bread recipe, and this is mine. I’ve been making it for 5 years now and it comes out perfect every SINGLE time. Before Ben and I starting dating in 2008, I hadn’t ever had zucchini bread. It sounded so weird to me, but Ben grew up eating it in the summers and introduced it to me at one of our favorite coffee shops. And the rest, as they say, is history. My love for Ben and my love for zucchini bread will never die! 🙂 Anyways…. this is a pretty simple recipe with walnuts and just a bit of cinnamon and nutmeg to spice things up, but the crumb topping makes it extra special.

Healthy Crumb Topped Zucchini Bread | thepajamachef.com

If you look at this loaf of bread, and compare it to my recipe below, you’ll notice that A) there are no nuts [I was out] and B) there’s no oats in the crumb topping. Oops. Just disregard that, and make as written below. It’ll be awesome, I promise. When I made this I had some leftover crumb topping from a pie in the freezer, so I used that topping instead. OH! Speaking of pie, I almost forgot to tell you what makes this bread healthy. Well, I’ve healthified the original recipe by cutting the sugar wayyyy back from 1 cup of each white and brown sugars, and using some whole wheat flour instead of all-purpose. It’s crazy to me how tender this zucchini bread is even when using whole wheat flour. I hope you give this bread a try to use up zucchini over the last few weeks of summer! Enjoy!

two years ago: Chocolate Mousse 
four years ago: Bestest Pizza Sauce Ever

Healthy Crumb Topped Zucchini Bread

  • Servings: 12
  • Time: 1 hour 40 minutes
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adapted from Allrecipes.com


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup oil – canola or coconut, melted to liquify
  • 2 teaspoons vanilla
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2-3 cups grated zucchini, about 1 medium – do not drain, the excess water adds the moisture that this recipe requires
  • 1/2 cup walnuts, chopped – optional

for crumb topping

  • 1/4 cup old fashioned oats
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, melted


Grease and flour an 8×4 or 9×5 loaf pan. Preheat oven to 325 degrees F.

In a medium bowl, stir together flours, baking soda, baking powder, cinnamon, and nutmeg. In a large bowl, whisk together eggs, oil, vanilla, and sugars. Gradually add dry ingredients to wet and stir to combine. Fold in zucchini and nuts gently.

Spoon batter into prepared pan.

To prepare crumb topping, stir together oats, sugar, flour, and cinnamon. Pour in melted butter and stir with a fork until coarse crumbs form. Spread over batter. Bake for 40-60 minutes, or until toothpick inserted in the center comes out clean. 55 minutes is perfect for my oven. Cool in pan on rack for 20 minutes, then remove bread from pan and cool completely before slicing.

Linked up with: Foodie Friends Friday, Weekend Potluck.

Grandma’s Banana Nut Bread

While I love making all sorts of fancy schmancy muffins and scones, cookies and cakes with recipes I found online, sometimes I get cynical of it all. The internet is overrun with complicated [but tasty] fad-type recipes, full of weird or rich or exotic ingredients and things our grandmas may or may not have called food. I like muffins made with greek yogurt and chia and goji berries and bittersweet organic chocolate chips and a flaxseed egg as much as the next food blogger, but you know what? Sometimes I just want simple. Familiar. Reliable. Or to eat my greek yogurt with a spoon. Whatevs. Sometimes I just want my Grandma’s Banana Nut Bread.

Grandma's Banana Nut Bread | thepajamachef.com

It’s the best banana bread I’ve ever tasted, buttery and soft and vanilla-y. Looking at the ingredient list it might look a little bland. No cinnamon, no nutmeg, no warm spice whatsoever. But if you use good quality ingredients–good butter, real vanilla, really ripe bananas–that doesn’t matter. You can use nuts if you want. I’ve made it with and without, and can’t really say which way is better. 🙂 Walnuts and pecans are my favorite two options here though. I can’t tell you how many loaves of this bread I’ve made over the years, with my mom and grandma surely, but also with my sister, my roommates, my husband. As it bakes up perfectly every time, I just think of family and love. Eating a warm slice of this bread is absolutely heavenly. I hope your family enjoys it as much as mine!

Grandma's Banana Nut Bread | thepajamachef.com

Grandma’s Banana Nut Bread
click to print


  • 1/2 cup margarine or butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda, dissolved in a little hot water
  • 1 teaspoon vanilla
  • 3 medium bananas, mashed
  • 1/4 cup chopped nuts, optional


Preheat oven to 350 degrees.

Cream shortening and sugar, then add ingredients in order given. Bake in 2 nut pans or 1 large [9×5] loaf pan for 1 hour.

Time: 65 minutes.

Yield: 14 servings.

Linked up with: Foodie Friday and Weekend Potluck.

Garam Masala Chocolate Zucchini Bread

So if you have a garden or know someone who does… or heck, ever go to the farmer’s market, chances are, you are practically swimming in zucchini by now. Am I right? Classic zucchini bread is good once or twice… but then, that starts to get a bit boring. What to do, what to do, what to do… I know, I know! Add some Indian spices to that classic quick bread. Since that’s the logical solution, obviously. 😉

Don’t run away now. Just think about it. Classic zucchini bread usually has sweet spices like cinnamon, nutmeg, cloves, etc., right? Well, what does garam masala have in it… ummm…. oh thanks Wikipedia… pepper, cloves, cinnamon, cardamom, and sometimes other things like chiles, ginger, star anise, etc. See! Garam masala–a spice mixture–is just a fancied up mix of those familiar spices. And savory spices aren’t completely unfamiliar to baked goods. Have you forgotten about pfeffernusses?

If you like Indian flavors, I can guarantee that you’ll love this twist on classic zucchini bread. This version is just as quick and satisfying, and since it’s made with [some] whole wheat flour and applesauce instead of just white flour and oil, it’s a wee bit healthier too. Though truthfully, those health benefits are probably negated thanks to the chocolate portion of this bread. Oh well, the combination of those aromatic spices with the sweet chocolate just makes this bread even more utterly delicious than it could be otherwise. It’s the perfect summer treat and I hope you’ll give it a shot… even though it may sound a bit weird. Just don’t tell those who might freak out a bit about savory spices in quick bread… at least not before they give it a try! 🙂

Garam Masala Chocolate Zucchini Bread
[adapted from allrecipes.com]
click to print


  • 2 cups all-purpose flour [250 grams]
  • 1 cup whole wheat flour [120 grams]
  • 1 1/4 cups sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons garam masala
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 2 cups grated unpeeled zucchini, pressed with paper towels to squeeze out extra water
  • 1 cup applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup mini chocolate chips


Preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray and set aside.

In a medium bowl, stir together dry ingredients: all-purpose flour, whole wheat flour, sugar, cocoa powder, garam masala, baking soda, and baking powder. In a large bowl, beat eggs with whisk until fluffy. Then add zucchini, applesauce, and vanilla to eggs and whisk to combine wet ingredients.

Slowly add dry ingredients to wet ingredients, mixing with a wooden spoon until just incorporated. Do not over mix. Fold in chocolate chips, then pour mixture into prepared pan.

Bake for 70 minutes or until toothpick inserted in the center comes out clean. Check on bread at 50 and 60 minutes, and cover with foil if bread is getting too dark.

Time: 75 minutes [15 minutes active].

Yield: 16 servings.