Now try it with pecans and butterscotch chips for a
wonderful variation. This version with pecans and butterscotch chips make it super special. Especially great for breakfast, brunch or snacks. This recipe is
for two loaves because it’s no more time to make, and, you may have enough for later if
you want. Freezes well, too!
Banana Pecan Butterscotch Bread
Makes: (2) 9 x 5 loaves or (4)3 x 5 mini loaves (cooks in 30-35 minutes)
2 C Mashed ripe bananas (about 4-5)
1 ½ C Granulated sugar
½ C Unsalted butter, softened (1 stick)
2 Large eggs
3 ½ C All-purpose flour or whole wheat pastry flour
4 t Baking powder
1 t Baking soda
1 t Ground Cinnamon
1 t Ground nutmeg
1 t Kosher sea salt
½ C Milk
1 C Diamond of California Chopped Pecans, divided
12oz pkg Hershey’s Butterscotch Chips
Pre-heat oven to 350 degrees. Prepare two greased and floured 9”x 5” bread pans. Set aside.
In a large bowl cream together butter, sugar and eggs. Add mashed bananas and stir.
In a small bowl, combine flour, baking powder and soda, cinnamon, nutmeg, and salt. To the large bowl, alternately and gradually add milk and flour mixtures, mixing well after each addition. Fold in ¾ cups of Diamond of California Pecans and all of the Hershey’s Butterscotch chips.
Divide batter by pouring evenly between the bread pans. Spreading into the corners as needed. Top with the remaining 1/4 cup pecans over each loaf.
Bake for 30 minutes. Top will be golden brown. Rotate loaves to cook more evenly. Loosely place a sheet of aluminum foil over the loaves, and continue baking until deep golden brown, for at least another 20 minutes. Test for doneness in two or three places. If needed, continue baking for up to another 5 minutes, until a toothpick inserted in the center comes out clean.