Butterscotch Banana Bread

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


  • 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


  • 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.

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