BUTTERSCOTCH PECAN BANANA BREAD — Traditional banana nut bread gets a delicious twist with the addition of butterscotch chips.
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 Butterscotch Pecan Banana Bread recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Bananas
Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.
If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.
Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.
Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.
Here’s what you’ll need to make Butterscotch Pecan Banana Bread
- Vegetable oil
- Spices: cinnamon, nutmeg, salt
- Baking soda
- Baking powder
- Butterscotch chips
- 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
- Preheat oven to 350 degrees. Grease and flour a 9x5 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 16mgSodium: 201mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 4g
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Who Dished It Up First: Adapted from Six Sisters Stuff