I haven’t made banana bread for some time, so I decided to try making an autumny type of banana bread with butterscotch chips and pecans–for some reason, I tend to make more butterscotch-flavored things in the fall! I chopped up the butterscotch chips so they would be lighter and more evenly distributed in the batter, and I really liked the way this Butterscotch Pecan Banana Bread turned out! It’s dense and moist with a nice blend of banana-butterscotch flavor. I also made a butterscotch drizzle to go on top, because a little drizzle of extra sweetness never hurts, does it? It’s kind of like a “hard-shell” drizzle and will break off a little as you cut the loaf, but it gives the top of the loaf just the right amount of butterscotch sweetness!
BUTTERSCOTCH PECAN BANANA BREAD WITH BUTTERSCOTCH DRIZZLE by NancyCreative, adapted from Food.com
Makes one 9 x 5″ loaf
- 1 3/4 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large ripe bananas, mashed
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup butter, melted
- 1/4 cup plain greek yogurt
- 3/4 cup butterscotch chips, coarsely chopped–measure out the 3/4 cup before you chop them (Note: chill them in your fridge before you chop them; that makes them easier to chop!)
- 1/2 cup finely chopped pecans (measure them out after you’ve chopped the nuts)
- 1/2 cup butterscotch chips
- 3/4 teaspoon coconut oil
- 1 Tablespoon finely chopped pecans
Preheat oven to 350˚F. Grease or spray a 9 x 5″ loaf pan; set aside (if your pan is not non-stick, you may want to dust it with flour, too).
In medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg. and salt; set aside.
In large bowl, combine mashed bananas, sugar, eggs, and melted butter, blending well. Add in the greek yogurt and blend everything well.
Add the flour mixture, half the amount at a time, to the banana mixture and mix just until everything is blended together. Fold in the coarsely chopped butterscotch chips and finely chopped pecans. Pour batter into prepared pan.
Bake at 350˚F for 50 to 53 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing, then cool completely on wire rack. When loaf has cooled, top with Butterscotch Drizzle.
To make the Butterscotch Drizzle, place butterscotch chips in a small microwave-safe bowl and heat for 30 seconds. Stir, then heat for another 30 seconds and stir again, until melted chips are smooth and creamy. If the chips aren’t quite melted enough, heat another 15 to 30 seconds and stir. Add in the coconut oil and blend well. Immediately drizzle over cooled loaf, then sprinkle chopped pecans on top. Let glaze set about 15 to 20 minutes before cutting into slices and serving.
I didn’t realize butterscotch and bananas made such a great combination! Have you made anything with these two ingredients before?