Butterscotch Banana Bread

Instructions

1. 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. 2

   In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

   Tip: Make sure to sift the dry ingredients.

3. 3

   In a large bowl, use an electric mixer to cream together the sugar, eggs, and milk.

   Tip: Beat until light and fluffy.

4. 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. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Don't overmix.

6. 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. 7

   Pour the batter into the prepared loaf tin and smooth the top.

   Tip: Make sure the edges are even.

8. 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. 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. 10

    Transfer the bread to a wire rack to cool completely.

    Tip: Let it cool completely before slicing.

11. 11

    Once cool, slice the bread and serve.

    Tip: Store at room temperature for up to 3 days.