Traditional banana nut bread gets a delicious twist with the addition of butterscotch chips.
Why You’ll Love This Recipe
We can all use more recipes for over-ripe bananas, and this Butterscotch Pecan Banana Bread is a fun and delicious twist on an old favorite.
I almost always add chocolate chips to my banana bread, but I had a bag of butterscotch chips in the pantry, and I was inspired to do something a little different.
Let me tell you, butterscotch and banana are a match made in heaven!
The butterscotch chips lend a caramel-like flavor to this quick bread, and I think we can all agree that bananas and caramel are a perfect pair.
And the chopped pecans are the perfect accompaniment to the butterscotch and banana flavor. I highly recommend toasting your pecans for best results.
Of course, if nuts aren’t your thing, you can always leave them out. Walnuts are a great substitution.
You can bake this bread in one large loaf pan, or in 3-4 mini loaf pans. I love using the mini loaf pans because it makes it easy to share with friends and neighbors.
As always, for the best banana flavor, be sure to use very ripe bananas–they lend a beautiful sweetness to the batter. Using less ripe bananas will make the bread…..well, less sweet.
I like to save about 1/4 cup of butterscotch chips to sprinkle over the bread before baking. Think of it as a preview of what’s inside.
If you’re looking to change up your banana bread recipe, you need to try this Butterscotch Pecan Banana Bread a soon as possible!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Bananas
- Eggs
- Vegetable oil
- Sugar
- Spices: cinnamon, nutmeg, salt
- Baking soda
- Baking powder
- Flour
- Butterscotch chips
- Pecans
Butterscotch Pecan Banana Bread
Ingredients
- 3 ripe bananas mashed
- 1 egg
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- 1 cup butterscotch chips divided
- 1/2 cup pecans toasted and chopped
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan or 3-4 mini loaf pans.
- In a large bowl, combine mashed bananas, eggs, oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder and mix well.
- Stir in the flour until just combined. Fold in the butterscotch chips and chopped pecans.
- Pour batter into the prepared pan or pans. Bake for about 55 minutes for one large loaf, or about 40 minutes for mini loaves, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
1 comment
Gwen
Made this using 4 bananas. Instead of a cake I made it into 12 large muffins. Turned out moist and delicious, although I personally prefer the bitterness of chocolate. Baked it for 35minutes.