WALNUT BUTTERSCOTCH BANANA BREAD
BANANA BREAD WITH A TWIST! TOASTED WALNUTS AND BUTTERSCOTCH CHIPS LIVEN UP THIS CLASSIC.
SKILL LEVEL: BEGINNER | QUANTITY: 10-15 slices
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
2 large | Eggs
1 tablespoon | Whole Milk
1 cup | Light Brown Sugar
2 tablespoons | Granulated Sugar
2 cups | All-purpose Flour
1 teaspoon | Kosher Salt
1 teaspoon | Baking Soda
1 teaspoon | Baking Powder
2 teaspoons | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
1 teaspoon | Vanilla Extract
½ cup | Butterscotch Chips
½ cup | Walnut Halves
3 | Ripe Bananas
KITCHENWARE:
9x5-inch Loaf Pan
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having a drier bread. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
*Dependent on the temperature of your home
BAKE
BREAD:
½ cup | Walnut Halves
3 | Ripe Bananas (about 1 ½ cups mashed)
2 cups | All-purpose Flour
1 teaspoon | Baking Soda
1 teaspoon | Baking Powder
1 teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
1 teaspoon | Kosher Salt
1 stick | Unsalted Butter (room temperature)
1 cup | Light Brown Sugar (packed)
2 large | Eggs (room temperature)
1 teaspoon | Vanilla Extract
1 tablespoon | Whole Milk
½ cup | Butterscotch Chips
TOPPING:
2 tablespoons | Granulated Sugar
1 teaspoon | Ground Cinnamon
Preheat oven to 350° F and place rack in the center of the oven.
Rough chop walnuts. These don’t need to be very small or uniform, just a rough chop to create a variety of sizes for texture. Line baking sheet with parchment paper and bake walnuts for 3 minutes. Remove and toss walnuts around to even toasting and bake for an additional 3 minutes until golden brown. Set aside and leave oven on to bake bread.
Cut a 9x13-inch parchment paper rectangle and place inside loaf pan so that 13-inch length runs across 5-inch base and hangs over sides. This will ensure an easy release! Set aside.
Mash bananas with fork and set aside.
Sift flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter in large bowl until smooth and there are no visible lumps, about 1 minute if your butter is truly at room temperature. Add sugar and beat until light and fluffy, about 2-4 minutes. Add eggs one at a time, beating until well blended after each addition. Add mashed bananas, vanilla extract and milk and beat until combined.
Add flour mixture, beating until just incorporated. Batter should feel thick and well combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Add butterscotch chips and toasted walnuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula, making sure to get the batter in the corners.
Create topping by mixing sugar and cinnamon together and generously sprinkle over the top.
Bake bread for 30 minutes. Rotate loaf pan to ensure an even bake and bake for an additional 30-35 minutes, until a toothpick comes out clean and the top is a dark golden brown.
Let bread cool for 30 minutes. Run butter knife along two edges of pan where bread is not up against parchment paper. Carefully lift parchment paper up to remove bread from pan.
Store leftovers in plastic wrap or airtight container at room temperature.
