Make Moist Butterscotch Banana BreadKelsey Banfield
One of the things I do each winter is stock the freezer with homemade breads and muffins for school. I like having a stockpile of healthy goodies in the freezer for the kids when I am packing lunchboxes each morning. This banana bread is a favorite of ours. It is moist and flavorful and holds up well to freezing. I can freeze it for up to one month, and when I thaw it, it still tastes as fresh as the day it was baked. I usually add chocolate chips but this time I used butterscotch chips and it tasted amazing. I swear, I don’t know why I waited so long to do so. Double this recipe and make two loaves to help yourself out. That way you’ll have one for right now and one to freeze for later!
Butterscotch Banana Bread
1 stick unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas mashed with a fork
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 cup butterscotch chips
1. Preheat oven to 350F. Butter and flour a standard 9×5 loaf pan.
2. Mix together butter and sugar until fully combined. Add eggs and vanilla extract, mix well. Add mashed bananas, mix again until completely combined.
3. In a separate bowl mix flour, soda, nutmeg, cinnamon, and butterscotch chips. Stir this mixture a few times and make sure the chips are fully coated with flour.
4. Working slowly, stir flour mixture into egg mixture. Keep stirring until all flour is fully incorporated. The batter may still be a little lumpy from the bananas, this is normal.
5. Pour batter into prepared loaf pan. Bake for 45 50 minutes or until top is golden and a cake tester comes out clean.
6. Cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool on a wire rack before serving.