My daughter discovered butterscotch chips when we made this applesauce oatmeal bread a couple of months ago. The opened bag has dwindled as she grabs a few for dessert.

I had some rapidly ripening bananas on the counter and decided to use up the bananas and remaining butterscotch chips. The 3/4 cup of chips added a nice toasty sweetness to the banana bread.

Judging by the fact the loaf is half gone, I’d say the recipe is a hit!

Butterscotch Banana Bread

INGREDIENTS

• 3 medium bananas (very ripe), mashed
• 1 large egg
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup packed brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup butterscotch chips
• 1 to 2 tablespoons raw sugar

INSTRUCTIONS

• Preheat oven to 350 degrees and spray a 9X5-inch loaf pan with non-stick cooking spray.
• Mash bananas in a large bowl.
• Add egg, oil, brown sugar, and vanilla mixing until blended (I did by hand but a hand mixer will work too).
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add flour mixture to banana mixture and stir just until combined.
• Stir in butterscotch chips. Transfer batter to prepared pan. Sprinkle with the raw sugar to taste.
• Bake for 50 minutes. Cool before slicing.