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image of a loaf of butterscotch banana bread that's been cut into to show how tender and moist it is
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5 from 2 ratings

Butterscotch Banana Bread

This butterscotch banana bread is so delicious!! It's drizzled with butterscotch ganache and studded with butterscotch chips.
Prep Time10 minutes
Cook Time1 hour
Additional Time10 minutes
Total Time1 hour 20 minutes
Course: Bread & Cinnamon Rolls
Cuisine: American
Servings: 8
Calories: 468kcal
Author: Chelsey White

Ingredients

Butterscotch Banana Bread Recipe

  • 1 cup mashed bananas, about 2 large bananas 250g
  • 1 Tbsp lemon juice 15g
  • 1/3 cup vegetable or canola oil 75g
  • 1/2 cup granulated sugar 100g
  • 1 large egg plus one egg white, room temperature 86g
  • 1 3/4 cups all-purpose flour, fluffed and leveled 220g
  • 1 1/2 tsp baking powder 6g
  • 1/2 tsp baking soda 3g
  • 1/2 tsp fine salt 3g
  • 1/3 cup buttermilk, room temperature 75g
  • 1/3 cup butterscotch chips 60g

Butterscotch Ganache Drizzle

  • 3/4 cup butterscotch chips 135g
  • 1/4 cup heavy whipping cream, cold 60g

Instructions

Butterscotch Banana Bread

  • Preheat the oven to 350 F / 175 C and grease an 8.5x4.5-inch loaf pan with non-stick spray or butter. Set aside.
  • Mash 1 cup of overripe bananas and combine with 1 Tbsp of lemon juice. This prevents the bananas from browning and brightens up their flavor. Set aside.
  • Add 1/3 cup oil, 1/2 cup granulated sugar, and 1 large whole egg + 1 egg white into a large bowl. Beat on a medium-high speed for about a minute with either a hand mixer or a stand mixer with a whisk attachment, or by hand with a whisk.
  • Sift 1 cup of all-purpose flour (the rest of the flour will be added in step 6), 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt into the oil / sugar mixture. Mix on a low speed until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Pour in 1/3 cup of buttermilk or whole milk and mix on a low speed until combined.
  • Add in the remaining 3/4 cup of flour and mix on low just until you can no longer see streaks of flour. The batter will be quite thick at this point.
  • Mix in the mashed banana/lemon juice mixture on a low speed until it is fully incorporated into the batter. Fold in 1/3 cup of butterscotch chips. Most of the chips will dissolve in the banana bread as it bakes, but they add nice pops of butterscotch flavor. If desired, you can add a few extra butterscotch chips to the top as a garnish.
  • Pour the batter into the prepared pan and bake on the upper baking rack for 55-65 minutes. Rotate the pan halfway through to help it bake evenly.
  • Remove the loaf from the oven and let it cool in the pan for 30 minutes. Transfer to a wire rack to finish cooling.

Butterscotch Ganache Drizzle

  • Add 3/4 cup butterscotch chips and 1/4 cup heavy cream in a heat proof bowl. Make sure the butterscotch chips are fully covered in the cream.
  • Heat the bowl in the microwave for 1 minute, then let the mixture sit for 1-2 minutes.
  • Stir slowly until the cream and chips are fully combined and the ganache is smooth. If there are any stubborn bits that aren't melting down, pour the mixture through a fine mesh sieve to catch any unmelted chips.
  • A majority of the butterscotch flavor in this recipe comes from the glaze, so I like to generously drizzle it over the cooled banana bread.

Video

Notes

Tips for Making the Best Butterscotch Banana Bread

  • Use super ripe bananas! If you don't have any on hand, see my tip above on how to quickly ripen your bananas in the oven.
  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
  • DO NOT OVERMIX THE BATTER! It can make your banana bread dense and chewy. Once you start to mix in the flour, mix the batter JUST until it's combined. It's ok if you can still see a little bit of flour, it will get mixed in after you add the bananas.
  • To make gluten free butterscotch banana bread, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to overmix the batter and let it sit for at least 30 minutes before baking for best results.

Making This Butterscotch Banana Bread in Advance

You can make this butterscotch banana bread in advance! It can last for a couple days at room temperature, up to a week in the fridge, or up to a month in the freezer. Store the banana bread in an airtight container to keep it moist.
This banana bread freezes extremely well, so don't be afraid to make a double batch and freeze one for later. Just wait to add the butterscotch ganache until you thaw it. Wrap the banana bread in a layer of plastic wrap, then in a layer of foil to lock in all the moisture.
When you're ready to enjoy one of the frozen loaves, move it from the freezer to the fridge the night before. Then set it out at room temperature to let it thaw for a few hours before adding the butterscotch drizzle.

Different Batch Sizes

This recipe can be doubled to make two loaves.
You can also use this recipe to make butterscotch banana bread muffins. Fill cupcake liners 3/4 full and bake at 350 F / 175 C for 14-16 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Nutrition

Serving: 1 | Calories: 468kcal | Carbohydrates: 66g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 35mg | Sodium: 388mg | Fiber: 2g | Sugar: 38g