A simple and fun take on a traditional banana bread, sweetened with butterscotch
Course Bread
Cuisine American
Keyword Butterscotch banana bread
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12slices
Calories 198kcal
Author Katie Beck
Equipment
1 9x5 loaf pan
1 sauce pan or saute pan to melt the butter
Ingredients
2cupsflour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupdark brown sugar
2eggs beaten
1cupsbuttermilk
3very ripe bananas smashed
4tablespoonsbutter melted
Instructions
Preheat oven to 350 degrees F. Lightly grease one 9x5 inch loaf pans.
In a large bowl, stir together the flour, baking soda and salt.
To make the butterscotch
In a small saucepan melt the butter with the brown sugar, bring to boil and cook over medium about five minutes – until the sugar is melted and bubbly. Remove from heat and whisk in half a cup of the buttermilk, slowly (it will bubble up), then whisk in the vanilla until smooth and set aside to cool.
For the bread
While the butterscotch is cooling, whisk the eggs, the remaining buttermilk, and the smashed bananas. Add the cooled butterscotch to the egg mixture and whisk well. Add the dry ingredients and mix just enough to moisten. Pour batter into prepared pans.
Bake in preheated oven for 50 -60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.
Notes
This bread keeps for about five days tightly wrapped or covered at room temperature.