I made this Banana Butterscotch Bread today while anxiously awaiting the delivery of our new dining room furniture. Compared to combining tables, chairs, and accessories (have I mentioned decorating makes me nervous?) combining flavors is easy.
In this case, it’s banana combined with toasted pecans and the uniquely sweet flavor of butterscotch morsels, which may not be the same as real butterscotch, but are special in their own way. I have to be in a certain mood to eat butterscotch morsels, but in this banana bread they turned out to be a natural complement to the rest of the flavors. Even Todd, who doesn’t care much for bananas, liked this bread.
Banana Butterscotch Bread with Toasted Pecans
- 1 3/4 cups all purpose flour 8 oz
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup mashed ripe bananas
- 3/4 cup pecans toasted and chopped
- 1/2 cup butterscotch morsels
- Preheat oven to 350 degrees F. Grease a 9x5 inch metal loaf pan and dust with flour. If you have some, line the bottom with parchment. This bread is kind of sticky.
- Mix together the flour, soda, cinnamon and salt and set aside.
- In bowl of stand mixer, beat the sugar, butter and egg. Beat in the bananas, followed by the vanilla and the milk.
- Add the flour mixture and stir until blended.
- Stir in all but 2 tablespoons of the pecans and the butterscotch morsels. Sprinkle the pecans on top of the banana bread and bake for 1 hour. After 45 minutes, lay a sheet of foil over the bread to prevent over-browning. Let bread cool in pan on a rack for about 15 minutes, then remove from pan.