Butterscotch Banana Bread
"Had some bananas which were quite ripe one cold, rainy Sunday and decided to bake banana bread. Had found some butterscotch chips in a kitchen cabinet earlier that day, so I thought I'd give it a try. It worked! Went from two loaves to only half a loaf in less than 24 hours. Been baking banana bread with my mother for nearly 40 years, so she was my first taste-tester. Even she says this is the best she's tasted."
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
2 loaves
- Serves:
- 10-12
ingredients
- 2 cups sugar
- 1⁄2 cup shortening
- 1 dash salt
- 2 eggs
- 2 cups flour
- 4 ripe bananas
- 1 teaspoon baking soda
- 1⁄2 - 3⁄4 cup nuts, chopped (optional, I actually use pecan halves!)
- 1⁄2 cup butterscotch chips
directions
- Preheat oven to 350°F.
- Lightly grease and flour two loaf pans.
- Mix sugar, shortening, egg and sliced bananas until well combined.
- In a smaller bowl, stir your flour, salt and baking soda with a wooden spoon.
- Slowly combine flour mixture with banana mixture until consistency appears thick and smooth.
- Using your wooden (or any) spoon, stir in nuts (if desired) and butterscotch chips (I also use my mixer at this point to ensure even combination).
- Once evenly combined, pour into prepared loaf pans, filling each only 1/2-3/4 full.
- Bake at 350 F for 35-40 minutes or until bread "springs back" upon lightly touching.
- For best results, turn loaf pans every 10-15 min while baking to discourage a volcanic-type eruption from your batter! Not fun to clean.
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RECIPE SUBMITTED BY
<p>I am a 45-year-old mother of a wonderfully outspoken 8-year-old daughter. She and I live with my 82-year-old mother who is never reluctant to offer her opinions. Cooking is something I thoroughly enjoy although I am fairly new to the art. With two tough critics at my table, I strive to prepare delicious meals which are fault-free!! Challenging, but great fun.</p>
