Butterscotch Banana Bread

I have been doing a lot of baking recently. Apparently, I’m not alone. NBC recently published an article about why everyone is baking their way through quarantine. From cookies, to breads and cakes, in this time of uncertainty it’s satisfying to create something tangible (especially when that something smells like vanilla).

Yesterday, Talya and I decided to get rid of some browning bananas by making a loaf of banana bread. I happened to have some leftover butterscotch chips that never made it into a holiday batch of oatmeal pecan cookies. Since butterscotch and banana have always beena favorite combo of mine, I decided to toss them into the banana bread. The results were delicious! If you don’t have butterscotch chips at home you can use chocolate chips or walnuts instead. 

Another change from the norm in this recipe is the use of cake flour instead of all-purpose flour. It gives the banana bread a lighter and more delicate crumb. If you prefer a more dense banana bread, or just don’t have any cake flour, you can use all-purpose flour instead.

Butterscotch-Banana Bread

Makes 1 loaf

2 cups cake flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup light brown sugar, packed

2 large eggs, room temp

1 teaspoon vanilla extract

2/3 cup buttermilk

3 ripe bananas, mashed

1/2 cup butterscotch chips

Grease a 9″ x 5″ loaf pan with butter or oil. Set aside. Preheat the oven to 350F.

In a stand mixer, fitted with the paddle attachment, beat the butter and brown sugar together for several minutes, or until pale and fluffy. Scrape down the sides of the bowl. Add the eggs and vanilla and beat for one minute, or until combined.

In a small bowl, blend the sifted flour, baking powder, baking soda, and salt.

Add half of the flour mixture to the butter mixture, mixing just until combined. Add the buttermilk, mixing just until combined. Add the rest of the flour. Once thoroughly combined, stir in the mashed banana and butterscotch chips.

Transfer the batter to the prepared pan and bake for about 45 minutes, or until a knife inserted into the ceter comes out clean.

Allow the banana bread to cool slightly before removing from the pan. Once fully cooled, slice. Leftovers can be stored at room temperature for up to three days.