Butterscotch Banana Bread

We had some overripe bananas, too ripe to eat out of hand, and Joe kept asking me to bake something with them. I was quite tempted  to throw them out because I’d had a busy few days. But I gave in and turned to Pinterest.

We loved this banana bread. It didn’t last as long as it should have. The butterscotch and banana flavors combined really well. The recipe is from Mom On Timeout, and I didn’t change a thing. That’s unusual for me; I’m a tinkerer.

Some of the butterscotch chips sank to the bottom and stuck, but those sweet and crunchy bits of the bread were my favorite part. If desired, you could prevent that by tossing the chips in a tablespoon or so of flour before adding to the batter.

The loaf will get fairly brown before the middle is done, but it didn’t hurt the flavor  or moistness of the bread. If it bothers you, though, you can place a piece of foil lightly on top; just don’t crimp it to the pan.

Butterscotch Banana Bread

3-4 ripe bananas (about 1½ cups mashed)
6 tbsp. butter, softened
¾ cup light-brown sugar
1 egg
1 tsp. vanilla
1¼ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup butterscotch chips
Preheat the oven to 325 degrees. Peel and mash the bananas.
Add the egg, butter, brown sugar and vanilla and mix until well-combined.
Combine flour and remaining dry ingredients in a separate bowl. Add to the wet ingredients and stir just until combined. Do not over-mix. Stir in butterscotch chips.
Grease and flour a 9-by-5 loaf pan. Spread the batter evenly in the pan. Start checking for doneness — a toothpick inserted in the center will come out clean — at 50 minutes. It might take 60 to 70. Cool in the pan for at least 10 minutes before removing.