Tag Archives: Butterscotch

Butterscotch Pecan Banana Bread with Butterscotch Drizzle

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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)

Butterscotch Drizzle

  • 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.

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I didn’t realize butterscotch and bananas made such a great combination! Have you made anything with these two ingredients before?

Butterscotch Cashew Blondies from Baking Basics and Beyond

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If you’re a beginning baker or just wanting to improve your baking skills and learn helpful baking tips, you’ll have to check out the new cookbook, Baking Basics and Beyond (Second Edition, softcover) by food consultant Pat Sinclair. I received a copy of this book to review, and it’s filled with great photos and recipes!

At the beginning of the book, you’ll find tips and information on baking equipment, ingredients, measuring, and some helpful “how-tos” (How to Dissolve Yeast, How to Melt Chocolate, etc.). Each of the 12 chapters in the book focus on a different kind of baked good, such as Biscuits and Scones, Coffee Cakes, Cookies, Pies and Tarts, Yeast Breads and Rolls…just about anything you’d want to bake! The beginning of each chapter has several pages of helpful baking tips and there are additional notes and tips included in each recipe. Baking Basics and Beyond focuses on simple baking techniques and directions, so it’s great for beginning bakers, but has great recipes that any baker would love to make.

There are over 120 recipes in the book and I decided to try something from the Brownies and Bars chapter. Since I love cashews, I couldn’t resist trying the Butterscotch Cashew Blondies. They are really yummy–thick and chewy, with lots of buttery, butterscotch flavor. Very rich. These are great just as they are, but if you want to make them into a fancier dessert, you could top a blondie with a scoop of vanilla ice cream and drizzle some butterscotch sauce over it…maybe even sprinkle on a few more chopped cashews…yum!

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This is a great, easy recipe and makes a 9×13″ pan of blondies. You can cut them into 36 bars, but I cut mine larger, so I didn’t end up with quite so many. 🙂 Here’s how you make them…

BUTTERSCOTCH CASHEW BLONDIES (from Baking Basics and Beyond)

The opposite of a brownie is a blondie–the colors are different but the texture of the bars is similar. It is much easier to determine doneness in the blondies than in the brownies. If the blondies are not done, you can see the batter move under the top crust when you shake the pan. Because of the high amount of sugar in these bars, the edges rise and get dark and chewy–I think this is the best part!

Makes 36 bars

  • 2 cups (242 g) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2.5 mL) baking soda
  • 1/2 teaspoon (2.5 mL) salt
  • 2 cups (456 g) firmly packed brown sugar
  • 1 cup (227 g) butter, melted
  • 2 teaspoons (10 mL) vanilla
  • 2 eggs, beaten
  • 1 cup (168 g) butterscotch chips (6 ounces)
  • 1 cup (150 g) cashew halves and pieces, coarsely chopped

Heat oven to 350˚F (180˚C) with oven rack in middle. Line bottom of a 13 x 9-inch (33 x 22.5-cm) baking pan with aluminum foil, extending foil about 2 inches (5 cm) beyond pan on each long side. Spray lightly with nonstick cooking spray.

Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine brown sugar, butter, and vanilla in a large bowl and stir slowly to mix. Add eggs and mix with a wire whisk until well blended. Slowly stir in flour mixture until it is moistened. Beat with wire whisk 30 seconds until smooth.

Add butterscotch chips and cashews. Pour batter into prepared pan and spread evenly.

Bake 30 to 35 minutes or until center seems set when touched lightly with a finger. The blondies will also start to pull away from pan edges. When set in the center, the batter won’t jiggle. A toothpick will come out dry. Cool in pan on wire cooling rack.

Remove blondies intact from pan by loosening ends with a metal spatula and lifting out, using the aluminum foil. Cut into bars. Make sure foil is not stuck on bottom of any blondies.

BAKER’S NOTE: When you combine the brown sugar, butter, eggs, and vanilla, mix until smooth, crushing any lumps of brown sugar.

That sounds pretty easy, doesn’t it? Enjoy making these chewy treats! 🙂