This easy butterscotch banana bread recipe is a tasty combination of a traditional banana bread and buttery sweet butterscotch. Kids love it! The butterscotch taste really complements the banana flavor. It is definitely a great change of pace from “boring” regular banana bread.
Stir Butterscotch Chips into the Banana Bread Batter
We made this banana bread because we had some leftover butterscotch chips after we made our fantastic butterscotch chocolate chip cookies. We didn’t realize how good this banana bread would be. It is moist and delicious! This banana bread recipe is simple & easy to make. It should take you roughly 10-15 minutes to prepare and clean up.
Ingredients – Butterscotch Banana Bread Recipe
- 8 Tablespoons – Butter (softened)
- 2 – Large Eggs
- 3 – Bananas (ripe & large sized)
- 2 Cups – Flour (all purpose flour)
- 1 Cup – Granulated White Sugar
- 1 Teaspoon – Vanilla Extract
- 1 Teaspoon – Baking Soda
- 1 Teaspoon – Baking Powder (aluminum free)
- 1/2 Teaspoon – Salt
- 1 Cup – Butterscotch Chips (morsels)
Servings – Roughly 12 slices
- Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.
Finished Product – Delicious Butterscotch Banana Bread
Instructions – Butterscotch Banana Bread Recipe
- Preheat oven to 325 degrees F.
- Mash bananas with a fork.
- Soften butter in a microwave for 20-25 seconds.
- Stir eggs, bananas and butter together.
- Mix in remaining ingredients (except the butterscotch chips). Stir until fully mixed.
- Add the butterscotch chips after the batter has been completely mixed.
- Pour batter into a nonstick bread pan.
- Bake in the oven for 70 minutes.
- Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
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Reference Sources
- Wikipedia, Banana Bread, https://en.wikipedia.org/wiki/Banana_bread
- Wikipedia, Butterscotch, https://en.wikipedia.org/wiki/Butterscotch
Tips – Butterscotch Banana Bread Recipe
- The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
- Use RIPE bananas for improved taste. Ripe bananas are soft and usually yellow with small black spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
- Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the banana bread might turn out to be a little dry.
- In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!
- Variation – If butterscotch is too sweet for your family, you can make a 50/50 mix of butterscotch chips and semi-sweet chocolate chips. I find that semi-sweet chocolate helps to tone down the overall sweetness of the butterscotch.
- Butterscotch has a lower melting point than semi-sweet chocolate chip. Therefore, it is more likely to melt and stick to your bread pan. Consider “greasing” your bread pan with butter (even if it is non-stick) because the butterscotch chips may stick to the bread pan after melting during the baking process. Melted butterscotch chips can sometimes make it difficult to get the banana bread out of the bread pan without breaking (unless the bread pan has been greased with butter). When greasing the pan, please give extra attention to the bottom of the bread pan (which is hard to reach with a silicon spatula).
- You can also try using baking parchment paper to line your bread pan if you have a problem with the butterscotch sticking to the bottom of the bread pan.
- If you sprinkle butterscotch chips on the top of the batter before you put the banana bread in the oven, they are more likely to melt in the oven and not retain their shape. Butterscotch chips do better inside the batter.
- FYI – Butterscotch is a tasty ingredient used in many cookies, cakes and candies. Moreover, according to Wikipedia, “Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of or in addition to sugar. Butterscotch is similar to toffee, but for butterscotch, the sugar is boiled to the soft crack stage, not hard crack as with toffee.”
- This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick.
- If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
- For more easy banana bread recipes (i.e. blueberry, cranberry, chocolate chip, vegan, oatmeal, etc.), please visit Bread Dad’s main Banana Bread Recipes section.
Related Recipes
- Blueberry Banana Bread
- Butterscotch Chocolate Chip Cookies
- Butterscotch Cookies
- Chocolate Banana Bread
- Chocolate Chip Banana Bread
- Chocolate Chip Banana Muffins
Butterscotch Banana Bread Recipe
This easy butterscotch banana bread recipe is a tasty combination of a traditional banana bread and buttery sweet butterscotch. Kids love it! The butterscotch taste really complements the banana flavor. This banana bread recipe is for an oven-baked banana bread. Recipe for a 2 lb loaf. For more great banana bread recipes, please visit Bread Dad (BreadDad.com).
Servings: 12 Slices
Calories: 301kcal
Ingredients
- 8 Tablespoons Butter (softened)
- 2 Eggs (large)
- 3 Bananas (ripe & large sized)
- 2 Cups Flour (all purpose flour)
- 1 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder (aluminum free)
- 1/2 Teaspoon Salt
- 1 Cup Butterscotch Chips (morsels)
Instructions
- Preheat oven to 325 degrees F.
- Mash bananas with a fork.
- Soften butter in a microwave for 20-25 seconds.
- Stir eggs, bananas and butter together.
- Mix in remaining ingredients (except the butterscotch chips). Stir until fully mixed.
- Add the butterscotch chips after the batter has been completely mixed.
- Pour batter into a nonstick bread pan.
- Bake in the oven for 70 minutes.
- Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
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Nutrition
Serving: 1Slice | Calories: 301kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 357mg | Potassium: 142mg | Fiber: 1g | Sugar: 32g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!