Friday, April 15, 2016

Eddie's Banana Butterscotch Bread

Before I adopted Eddie, he was a stray kitty eating whatever he could get his little paws on. My parents compost in their backyard garden and Eddie would hoard banana peels like they were treasure. On occasion, I even caught him munching on one under a pine tree. 

Today, Eddie is no longer interested in bananas but I always think of him when I eat one. So I decided to name my recent creation in honor of him. I know he would approve of the sweet combination of bananas and butterscotch!


Eddie's Banana Butterscotch Bread
Slightly modified from Martha Stewart's Best Banana Bread

1 stick unsalted butter, room temperature
1 cup sugar
2 large eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas
1/2 cup plain, non-fat Greek yogurt
1 tsp pure vanilla extract
1/2 cup butterscotch chips

Preheat oven to 350 degrees. Butter a loaf pan and set aside.

Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix until combined. In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture and mix until just combined before adding the bananas, sour cream and vanilla extract. Mix until combined then remove the beaters and stir in the butterscotch chips.

Add batter to the prepared loaf pan and bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool 5-10 minutes before removing the bread from the loaf pan and allowing to cool completely on a wire rack.

Of course, you may just want to slice yourself a piece while the bread is still warm. It's divine :)

Tell me: What's your favorite banana recipe?

- ST

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