When autumn comes around, I crave butterscotch-flavored goodies. I think of butterscotch as an autumn flavor, right along with apples and pumpkin. So I decided to make an autumny type of banana bread with butterscotch chips and pecans…and a yummy butterscotch drizzle!
I chopped up the butterscotch chips so they would be lighter and more evenly distributed in the batter, and really liked the way this Butterscotch-Pecan Banana Bread turned out! It’s dense and moist, with a nice blend of banana-butterscotch flavor. And the Butterscotch Drizzle adds a little extra sweetness. 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 a nice butterscotch touch!
Butterscotch-Pecan Banana Bread
BUTTERSCOTCH-PECAN BANANA BREAD by NancyC
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
1/4 teaspoon ground cloves
2 large ripe bananas, mashed
3/4 cup granulated 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 the butterscotch chips in your fridge before you chop them too; 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, cloves, and salt; set aside.
In large bowl, combine mashed bananas, sugar, eggs, and melted butter, blending well. Then add in the Greek yogurt and mix 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.
Recipe from NancyC | nancy-c.com
I didn’t realize butterscotch and bananas made such a great combination! This loaf is great for breakfast or brunch—and you could even serve it for dessert! Are you a butterscotch lover? What’s your favorite butterscotch treat?