If I’m honest, a good banana bread recipe is an Achilles heel for me, and this butterscotch bread recipe is the best banana bread recipe. Since we tried it once, we keep making it over and over.
Just imagine a cute little French chef kissing the tips of his finger and releasing them to the sky. That’s how you’ll feel after your first bite of this bread. I’m not sure how to accurately describe it better than that. Haha.
So, save those overripe bananas and make this delicious yet easy dessert bread. Yes, banana bread can be a dessert! Warm up a slice and put a little butter and ooo you have an amazing dessert, no chocolate needed.
Ingredient Notes
- Ripe and mashed bananas
- Egg
- Vegetable oil
- Granulated sugar
- Cinnamon
- Nutmeg
- Baking soda
- Baking powder
- Flour
- Butterscotch chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Butterscotch Banana Bread Recipe:
- Preheat oven to 350℉.
- In a large bowl, combined mashed bananas, eggs, vegetable oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder.
- Then add flour and mix just until combined.
- Fold in butterscotch chips.
- Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 minutes or until the top is golden brown and an inserted toothpick comes out clean.
Storing and Other Tips
For best flavor and texture, store this banana bread at room temperature in a cool, dry place out of direct sunlight. You can cover it with plastic wrap or store it in an airtight container. Banana bread can stay fresh for three to four days.
This recipe works best with really ripe almost brown bananas. The more ripe they are the better the flavor of banana will be.
Other Banana Bread Recipes
- Cream Cheese Banana Bread
- Brown Butter Banana Bread Recipe
- Banana Bread Brownies Recipe
- Easy Chocolate Chip Banana Bread
Butterscotch Banana Bread
Ingredients
- 3 bananas, ripe and mashed
- 1 egg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cup flour
- ¾ cup butterscotch chips
Instructions
- Preheat oven to 350℉.
- In a large bowl, combined mashed bananas, eggs, vegetable oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder.
- Then add flour and mix just until combined.
- Fold in butterscotch chips.
- Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 minutes or until the top is golden brown and an inserted toothpick comes out clean.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Thank you for the nice recipe.
I bet this tastes great! What a good idea to mix butterscotch into banana bread 🙂
My kids have an unspoken house rule. NEVER eat the last 3 bananas. They know that if there are 3 browning bananas, I will always make banana bread! It is funny when one of them comes in to see only two bananas hanging on the holder. “Hey! Who ate a banana?” I will try the butterscotch chips in my next loaf. I usually use mini chocolate chips, but butterscotch chips sound delicious! Thanks!
Thanks for sharing! Great time of year for banana bread.
I’m trying this with cinnamon chips instead!
I made two loaves of this bread a few days ago and I am making more today. The butterscotch gives it a wonderful flavor! I did leave out the nutmeg as I don’t care for the taste of it and this time I am going to flourthe butterscotch chips as they wanted to sink to the bottom of the bread. This is a winner!!
I made this one for Thanksgiving as well. Again another huge hit. I think my family knows I’ve hit the mother load of recipes at this site. Thanks!
I made this bread and everyone loved it! However, the butterscotch likes to sink to the bottom and makes the sides very dark. I see someone had the same problem and is going to try tossong them in flour. Do you think this will do the trick? I was thinking of chopping them up some so they wouldn’t be. So big and hopefully not sink and burn. I hope you read and reply to your comments. This is the first time I’m post a comment. I’ve made several of your recipes and theyare all great!
I chose this recipe for our bake swap day. I doubled the recipe and made 3- 8×3 loaves. I added more butterscotch as I just used 2 full bags for the double recipe. Amazing doesn’t really describe this recipe. My husband, who doesn’t like butterscotch, declared it the best banana bread he ever tasted. In fact, after the first double batch I made another 3 loaves (for family) and my husband doesn’t want to give them out! For those that don’t like butterscotch I still recommend it. The butterscotch gives it an incredible flavor, but not exactly a butterscotch taste. 5 stars. I couldn’t be more impressed with this recipe and everyone loved it!
I love this recipe! I tried it for the first time recently and my family couldn’t get enough of it! So delicious warm out of the oven. Thank you! It’s a keeper!
I’m suddenly hungry, and I just ate. .. This looks so good. Maybe if I make this for breakfast and eat it all day long, I won’t feel so guilty. I’m a woman with a plan. LOL!
Wish there was a PRINT button
There is a green “Print Friendly” button at the bottom of the post on the left side.
This is delicious! I only had two bananas so I added a diced apple. Followed the directions otherwise. Yum!
This is so good! I picked up some mini loaf pans a few weeks ago, so I’m glad I found this! My new favorite banana bread for sure.
Hi Molly. So good to hear that you liked the bread. I’m always delivering it to neighbors. It’s so yummy. I love butterscotch, so I often add more. 🙂
I made this recipe into regular size cupcakes and baked at 350 degrees for 25 minutes.
They were delicious! My two granddaughters and I loved making them.
When we make them again, I will cut back on the oil. The cupcake papers appeared
a bit greasy.
My teen daughter’s favorite comfort food. The butterscotch chips raise this to a new level. My go-to banana bread recipe. Thanks Six Sisters!
I made this the other night and found out it is really delicious !!! I made it again 2 days later. YUM !
I appreciated your question on the butterscotch chips sinking to the bottom I did not see any reply or perhaps missed it. If I may ask, did you try to use a little flour with the chips the next time you made the bread (if you attempted a second time. I would be grateful if you would consider sharing if the flour with the chips kept the chips from sinking. I shall thank you in advance. Delaney
We have not had a problem with the butterscotch chips sticking. Spray the pan well before baking.
I found this recipe because I wanted to use up my ripe banana bread and butterscotch chips. SO glad I chose this one, I had used organic coconut oil for my choice of oil, along with cutting 1/4 of the sugar. I omitted the nutmeg because I didn’t have any on hand. I sprinkle extra sugar on top as well as butterscotch chips, Baked for 50 mins, it came out perfectly crisp at the top and soft on the inside. I read the reviews and tossed the chips with flour before I added it to the batter and they were evenly distributed. Thanks for an amazing recipe!