Imagine sinking your teeth into a slice of warm, moist banana bread that's not just ordinary, but a decadent symphony of butterscotch, hearty oats, and perfectly ripe bananas. This isn't just another banana bread recipe - it's a game-changing twist that will transform your baking game and have everyone begging for seconds. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver a show-stopping treat that's both comforting and incredibly delicious.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until smooth and creamy. The riper the bananas, the sweeter and more flavorful the bread will be.
- Add brown sugar, granulated sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk the mixture until well combined and slightly frothy.
- In a separate bowl, combine rolled oats, all-purpose flour, baking soda, and salt. Mix these dry ingredients thoroughly to ensure even distribution of leavening agents.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Gently fold in 3/4 cup of butterscotch chips, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining butterscotch chips on top of the batter.
- Bake in the preheated oven for 55-60 minutes. To check doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Always use overripe bananas - the darker and spottier, the better! They provide maximum sweetness and moisture.
- Don't overmix the batter; mix just until ingredients are combined to keep the bread tender.
- For extra richness, use room temperature eggs and butter.
- To prevent butterscotch chips from sinking, lightly dust them with flour before folding into the batter.
- Check your bread's doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For an even more indulgent treat, serve slightly warm with a pat of butter or a drizzle of caramel sauce.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 50mg
