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Butterscotch Banana Bread

Posted in : banana, bread, breakfast, dessert, food, intermediate, recipe, snack, sweets on by : Jeanette Rueb Tags: , , , , , ,

As anyone who regularly follows this blog will likely already be lamenting, I have a lot of banana bread recipes. I like bananas, I like bread, and I like being able to throw things in a batter and feel like I’m some kind of flavor whiz. This time, though, this time, I think I’ve found the magic combo. Hubby’s grandmother has apparently been proclaiming to the town that this banana bread is “like, the best ever dessert” since I brought her a loaf. Since I’ve apparently stumbled upon some kind of eureka recipe, I figured I’d write it down.

Unfortunately, I only took before photos of the bread because I wasn’t sure how it’d turned out, and once we tried some, it didn’t last long enough for photos, so have a stock photo instead.

2 cups Flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
3/4 tsp Cinnamon
1/4 tsp Nutmeg
1/2 cup Butter, browned
1/2 cup Sugar
1 Egg
3 Ripe bananas, mashed
3/4 cup Butterscotch chips
1/2 cup Walnuts, chopped

Preheat your oven to 350 degrees F and line two 9″ x 5″ loaf pans. In a saucepan (ideally one with a lighter bottom so you can see the color change), melt the butter over medium heat, stirring gently. Continue heating the butter until it begins to foam up and solids drop out of the solution, turning light brown. Keep stirring, and remove once the butter is light golden brown (it turns very quickly, so be watchful). When it’s done, the butter will be incredibly fragrant and have turned a golden brown color. Quickly remove the pan from the heat and transfer to a cooled glass dish (if you transfer it into metal, it’ll heat up the metal and continue to cook, leaving you with a burnt batch of butter).

In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In the bowl of a stand mixer, beat together the browned butter and sugar until it turns a lighter color. Add in the egg and beat until thick and fluffy. Fold in the mashed banana, and then gently stir in the dry mix until just incorporated. If you’re willing to do this by hand to avoid knocking the air out of the eggs, that’s the best route to take. Fold in the butterscotch chips and walnuts last.

Pour the batter into the two pans and bake for 25-30 minutes until a toothpick comes out clean (or, if you have a convection oven, 50-60 minutes for a single large loaf). Remove from the oven and cool in the pans for about ten minutes before removing to cool on a wire rack. If you let the bread cool entirely in the pans, the outsides will get rubbery. Once the bread has cooled to your satisfaction, enjoy!

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