Saturday, June 16, 2012

Butterscotch Banana Bread

I've said it before--I've never been a huge fan of regular banana bread. I'm not sure why. Perhaps,I've tried it once too many times when it has been dry and tasteless. The recipe I've used for years has chocolate chips in it, and I like it, but it's not my first choice when I think of things to make with bananas. 

The other day I was faced, once again, with overripe bananas. My husband wanted banana bread. Sigh. I do aim to please, however, so the question was not "should I make banana bread?" , but rather "how can I make this batch of banana bread tastier?".  It turns out it that it really wasn't that hard.

Butterscotch Banana Bread
Printable Recipe

3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
4 very ripe bananas, slightly mashed
1 cup sour cream
2 eggs
½ cup unsalted butter, melted
1 cup light brown sugar, packed
1 teaspoon vanilla
1 cup butterscotch chips
1 cup walnuts, lightly toasted and chopped

Preheat oven to 375 degrees. F; butter and flour two 9 X 5 X 3 loaf pans.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside.

Fit a stand mixer with the paddle attachment. Beat the bananas, sour cream, eggs, butter, brown sugar, and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Stir in the butterscotch chips and walnuts.

Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.

So why did this recipe turn out better than my other tries with banana bread? Well, first, I did use more bananas--there are four large ones in there. The sour cream certainly adds moisture, and the toasted walnuts give it some good flavor. I also switched out the granulated sugar for brown sugar and added the butterscotch chips. I'm thinking it's the whole package...I just liked it.

Unfortunately, my husband was diagnosed with diabetes before he could take the first bite of this banana bread, so I will be doing some tweaking for my next batch. I'll be reducing the sugar a tad and swapping the full fat sour cream for the light variety. I may even sneak some whole wheat flour in there. Don't worry. I'll let you know how that all turns out, but in the mean time, it is all about portion control at our house.

One loaf was sliced and brought to work....

....and the other was sliced, wrapped, and frozen.

One slice, with a bit of peanut butter, has about 25 carbs. Not a bad snack.

So, while we face some new dietary challenges at our house, it's wise to keep in mind that all good things can be enjoyed in moderation. In the mean time, the next batch of cupcakes will all be going to go to my daughter and her friends. :)


  1. So sorry about your hubby. But, I'm sure you've got things handled!

    This, on the other hand, looks absolutely amazing! And I too can't STAND plain ol' banana bread. It needs a little something extra! And you've given it with this!

    1. Thanks, Jen. Wake-up call for sure, but we both need to watch what we eat. :)I don't know, I'm thinking I'm a banana bread convert with this one.

  2. that sounds INCREDIBLE!! i think i need a slice of that in my life:)

    1. Thanks! I'll bet you have a great gluten-free version!

  3. I'm sorry to hear about your husband my friend, though knowing your skills, I think I see some healthy desserts in future :D
    Gorgeous looking bread, I am loving the addition of butterscotch!

    Choc Chip Uru

    1. CCU, I see a lot of giving away fattening desserts in my future. LOL! Thanks, the butterscotch is fabulous!

  4. While I DO love banana bread in it's "pure" state, I also love to try it with different flavors and this one sounds yummy! I LOVE butterscotch

  5. This sounds wonderful! Nothing beats fresh banana bread, and butterscotch chips would be even more delicious! This would be sooo good while still warm when the chips are gooey...I am getting hungry thinking about it :)!

  6. Lovely! This looks like such a great twist on a classic. Congrats on making the Top 9!

  7. I'm sorry about your hubby's diagnosis, but I know you'll be able to continue making yummy treats for him...just lower in carbs. Your banana bread sounds amazing...loving the additions of butterscotch chips and sour cream...YUM.

    PS...I miss my dinner club! We did a grilled meal once, too :)

  8. So sorry about your husband, but there are many recipes you can make without using any grains. I eat grain free and I still bake things like bread, cupcakes, muffins, etc. without grains. I use a nut flour, or coconut flour. However, coconut flour is a lot denser, so you do have to use less of it and a lot more eggs.

    I use xylitol as a sweetener, which does not cause any sugar spikes, and it's the only sweetener that my dentist says is okay for not causing tooth decay. It's a bit on the expensive side, though. It's a sugar alcohol.

    To get butterscotch, I think you use sugar, butter, cream, vanilla, and water. I've never made butterscotch with xylitol, though, but it's probably possible. Xylitol granules taste very similar to sugar. If you make this, then this is sort of like a pudding, then you don't probably need the brown sugar (which is not what a diabetic needs) or the sour cream.

    Just a guess. Hope it works out for you all.