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Butterscotch Banana Bread

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Submitted by Poulsbogal

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 ½ 828
1 ½ 355
CUPS ML SUGAR
4 2E+1
TEASPOONS ML BAKING POWDER
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML BAKING SODA
½ 118
CUP ML BUTTER
melted
1 5
TEASPOON ML CINNAMON
½ 118
CUP ML MILK
1 5
TEASPOON ML NUTMEG
2 ⅔ 631
CUPS ML NUTS
chopped
1 5
TEASPOON ML SALT
12 346.8
OUNCES ML/G BUTTERSCOTCH CHIPS
2 473
CUPS ML BANANAS
mashed

Directions

Preheat oven to 350℉ (180℃).

Mix all DRY ingredients EXCEPT THE SUGAR and set aside.

Cream together butter and sugar until creamy.

Add eggs and bananas. Gradually add flour mixture alternating with milk.

Mix until well blended.

Stir in butterscotch morsels and the chopped nuts.

Pour into 2 greased and floured loaf pans.

Sprinkle remaining nuts on top. Bake 60 to 70 minutes.

If you’d prefer making 4 small loaves, bake 50 min. at 350.

Cool 14 min. and remove from pans or morsels will stick.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 561g (19.8 oz)
Amount per Serving
Calories 1918 36% from fat
 % Daily Value *
Total Fat 78g 119%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 1282mg 53%
Total Carbohydrate 95g 95%
Dietary Fiber 15g 58%
Sugars g
Protein 66g
Vitamin A 21% Vitamin C 17%
Calcium 24% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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