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Butterscotch Banana Bread

Butterscotch Banana Bread: Your Next Sweet Obsession

Discover the irresistible Butterscotch Banana Bread that's easy to make and perfect for any time of day.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2-3 Ripe Bananas Use very ripe, almost brown bananas for optimal sweetness and moisture.
  • 1 Egg Acts as a binder; substitute with a flax egg for a vegan-friendly option.
  • 1/3 cup Vegetable Oil Keeps the bread moist; melted coconut oil can be used for added flavor.
  • 3/4 cup Granulated Sugar Sweetens your bread and aids in browning; feel free to reduce for less sweet.
  • 1 teaspoon Ground Cinnamon Adjust according to your taste preference.
  • 1/4 teaspoon Ground Nutmeg Can be omitted or swapped for allspice if desired.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 1 teaspoon Baking Soda Ensures proper leavening; make sure it’s fresh.
  • 1/2 teaspoon Baking Powder Works with baking soda to create a lighter texture.
  • 1 1/2 cups All-Purpose Flour Provides structure; whole wheat can be a healthier alternative.
  • 1 cup Butterscotch Chips Adds unique flavor and extra sweetness; consider using chocolate chips.

Equipment

  • 9x5 inch loaf pan or mini loaf pans

Method
 

Step‑by‑Step Instructions for Butterscotch Banana Bread
  1. Preheat your oven to 350°F (175°C) and grease the loaf pan.
  2. Mash 2-3 ripe bananas until smooth, then mix in a beaten egg, 1/3 cup vegetable oil, and 3/4 cup granulated sugar until combined.
  3. Sprinkle in 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 teaspoon baking soda, and 1/2 teaspoon baking powder into the banana mixture, stirring until just combined.
  4. Slowly add 1 1/2 cups all-purpose flour, folding gently into the mixture until a thick batter forms.
  5. Gently fold in 1 cup of butterscotch chips evenly throughout the batter.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
  7. Bake for about 55 minutes or until golden brown; check mini loaves at 40-42 minutes.
  8. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 1mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months. Reheat slices for a fresh-baked taste.

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