After making too many batches of mazoh toffee candy, I was craving something sweet that wasn’t candy. So, I whipped up banana bread in bundt cake form. Usually I would deem this banana bread a bit too plain for my taste as the banana flavor was mild, and the cake had just a touch of sweetness. But I did like how tender and moist the cake is, and the addition of butterscotch chips gave this understated banana bread just the pop of flavor it needed. This banana bread provides a good base for piling on toppings like caramel sauce or ice cream and getting creative with add-ins.
Banana Bread with Butterscotch Chips
(Adapted from The Pioneer Woman)
Makes one bundt cake
2 sticks (8 ounces) butter
1 1/2 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 cup mashed ripe bananas (approximately 3 medium sized)
4 cups plus 2 tablespoons all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 cup sour cream
6 ounces butterscotch chips (optional)
- Preheat oven to 350°F.
- Grease and flour a large bundt pan.
- In a mixer bowl, cream butter and sugar together.
- Add eggs one at a time, beating for a few seconds after each addition.
- Add mashed bananas and beat.
- Combine the flour, baking soda, and baking powder in a separate bowl.
- Add the dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
- Stir in butterscotch chips.
- Pour batter into bundt pan, and bake for approximately 60 to 70 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes. Then invert onto a cooling rack, and allow the cake to cool before slicing.