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“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
SERVES:
10-12
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease and flour two loaf pans.
  3. Mix sugar, shortening, egg and sliced bananas until well combined.
  4. In a smaller bowl, stir your flour, salt and baking soda with a wooden spoon.
  5. Slowly combine flour mixture with banana mixture until consistency appears thick and smooth.
  6. 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).
  7. Once evenly combined, pour into prepared loaf pans, filling each only 1/2-3/4 full.
  8. Bake at 350 F for 35-40 minutes or until bread "springs back" upon lightly touching.
  9. 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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