Butterscotch Banana Bread
Prep
25 mins
Cook
20 mins
Servings
6
Difficulty
Easy
Moist banana bread loaded with gooey butterscotch goodness, perfect for a sweet treat.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 150 gbrown sugar
- 2 nulleggs
- 300 mlmilk
- 100 mlvegetable oil
- 10 mlpure vanilla extract
- 10 gbaking soda
- 5 gsalt
- 5 gground cinnamon
- 250 gbutterscotch chips
- 3 nullripe bananas
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm loaf tin and set aside.
Tip: Use parchment paper for easy removal.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Tip: Make sure to sift the dry ingredients.
- 3
In a large bowl, use an electric mixer to cream together the sugar, eggs, and milk.
Tip: Beat until light and fluffy.
- 4
Add the vegetable oil, vanilla extract, and butterscotch chips to the wet ingredients. Mix until combined.
Tip: Scrape down the sides of the bowl.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix.
- 6
Mash the bananas in a separate bowl and add them to the batter. Fold until combined.
Tip: Use a rubber spatula for gentle folding.
- 7
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Make sure the edges are even.
- 8
Bake for 20 minutes, then reduce the heat to 160°C (325°F) and bake for an additional 10 minutes.
Tip: Check for doneness by inserting a toothpick.
- 9
Remove from the oven and let cool in the tin for 5 minutes.
Tip: Use a clean tea towel to cover the top.
- 10
Transfer the bread to a wire rack to cool completely.
Tip: Let it cool completely before slicing.
- 11
Once cool, slice the bread and serve.
Tip: Store at room temperature for up to 3 days.
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