I hope all my Canadian friends had a wonderful Thanksgiving. We ate a lot of food over the over the weekend so I’m planning to starve myself for about 5 days to avoid adding extra pounds. The best thing about this cake is the addition of butterscotch chips. They are very addictive, I tell you. I wish you a wonderful week!
Bake at 325°F (160°C) for one hour. Stand for ten minutes before cooling on wire rack
Slice and serve
Butterscotch and Chocolate Banana Bread
Preparation time: 20 minutes; Total cooking time: 50 minutes Makes: 9 x 5 loaf
- 200g (7oz, 1¾ cup) all-purpose flour
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- 125g (½ cup; 8 tablespoons, 4.5oz) butter
- 1 teaspoon vanilla essence
- 180g (¾ cup, 6.5oz) sugar
- 2 eggs
- I cup mashed bananas (3 large bananas)
- ½ cup butterscotch chips (you can add more if you wish)
- ½ cup semi-sweet chocolate chips (you can add more if you wish)
- Grease a 14cm x 24cm (5” x 9” ) loaf pan. Line the base with parchment (grease-proof paper) and flour the sides.
- Cream butter, vanilla essence and sugar with an electric mixer until light and fluffy.
- Add eggs, one at a time, and beat well until combined.
- Fold in half the banana with half the sifted flour. Fold in the remaining banana and flour.
- Fold in the chocolate chips..
- Bake at 325°F (160°C) for one hour. Stand for ten minutes before cooling on wire rack. Serve with butter.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 325°F (160°C) for 60 minutes.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
- If using the small sweet bananas use six to eight depending on the size.