BANANA BUTTERSCOTCH BREAD
Warning! Addictive! This is such a delicious version of traditional banana bread and is extremely popular whenever I make it that I had to share it on Allrecipes! I got it from an old Bed and Breakfast recipe from a place in Maryland and make it every year around the holidays! I don't use the walnuts, but I hear that it is really good for those that like them. This recipe has definitely become a new tradition!
Provided by KWARREN
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 159 calories, Carbohydrate 21.5 g, Cholesterol 17.9 mg, Fat 7.3 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 131.2 mg, Sugar 11.6 g
BUTTERSCOTCH WALNUT BREAD
This is from one of my many cookbooks...which one, I don't recall. It is a nice change from banana or zucchini bread.
Provided by Debaylady
Categories Breads
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, sift together the flour, baking soda, baking powder and salt.
- In a medium bowl, beat the egg. Add sugar gradually. Beat until light and fluffy. Add melted butter and blend together. Alternately add flour and buttermilk. Stir until mixed together. Lastly, add walnuts which have been dusted with flour.
- Pour into a greased 9 x 5 x 3-inch loaf pan.
- Bake 1 hour or until done.
Nutrition Facts : Calories 204, Fat 5.4, SaturatedFat 1.5, Cholesterol 22.3, Sodium 168.7, Carbohydrate 35.5, Fiber 0.9, Sugar 18.8, Protein 4.1
BUTTERSCOTCH BANANA BREAD RECIPE
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combined mashed bananas, eggs, vegetable oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder.
- Then add flour and mix just until combined.
- Fold in butterscotch chips.
- Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 minutes or until the top is golden brown and an inserted toothpick comes out clean.
- ***You can also make this in 3 small mini loaf pans that have been sprayed with non stick cooking spray. The mini loaves cook for about 40-42 minutes.
Nutrition Facts : Servingsize 1 serving, Calories 1411 kcal, Fat 6 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 2352 mg, Carbohydrate 306 g, Sugar 56 g, Protein 38 mg
THE BEST BUTTERSCOTCH BANANA BREAD
I've had this recipe for years...it's absolutely the best!!! No need for cream cheese or frosting...mmmmmm good! I keep butterscotch chips on hand just for this recipe. My boys love it when we have overripe bananas...they know what's coming!
Provided by Charmie777
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Mash the ripe bananas; set aside.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
- Combine mashed bananas, sugar, eggs and melted butter. Blend well.
- Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
- Pour into greashed 9-1/2-inch loaf pan.
- Sprinkle top with reserved nuts and chips.
- Bake at 350° for 60 minutes (or shorter time for smaller loaves).
- Cool.
BUTTERSCOTCH, WALNUT AND COFFEE BREAD PUDDING
Categories Dairy Egg Nut Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
- Butter a 10-inch pie plate (1 1/2 quarts).
- Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat 1 cup milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk.
- In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature.
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