Butterscotch Banana Bread

Mary Beth Cauthen Recipe

By Mary Beth Cauthen Marybee

This banana bread recipe is a variation of one by Paula Deen. I have substituted self-rising flour for ease of mixing, eliminating several ingredients, and the butterscotch morsels for pecans. My kids don't like nuts, so I found the butterscotch morsels to be a surprising and delicious substitute. It has a cake-like quality and makes a great gift for holidays.

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:


butter, room temperature
Find more recipes at goboldwithbutter.com
3/4 c
2 large
1 tsp
pure vanilla extract
1 1/2 c
sifted self-rising flour
ripe mashed bananas
1/2 pkg
butterscotch morsels
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Directions Step-By-Step

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. By hand, combine butter and sugar in a mixing bowl. Add the eggs, vanilla, flour and mashed bananas, mixing well. Stir in 1/2 bag of butterscotch morsels.
Pour batter into greased loaf pan. Batter will be very thick. Bake for 50 minutes.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy