Banana Butterscotch Loaf Recipe

Introduction

This Banana Butterscotch Loaf combines the rich sweetness of ripe bananas with a luscious homemade butterscotch topping. It’s a moist, flavorful treat perfect for breakfast or an afternoon snack that’s sure to delight family and friends.

Ingredients

• 3 eggs
• 2 cups / 400g white granulated sugar
• 1 ⅓ cups / 330 ml vegetable oil
• 3 ripe bananas
• ⅓ cup / 80ml buttermilk or sour cream
• 1 Tablespoon / 15 ml vanilla essence
• 3 ½ cups / 420g all purpose (plain or cake) flour
• 1 teaspoon / 5 ml baking powder
• Pinch of salt
• ¼ cup / 25g shredded coconut (unsweetened)
• ½ cup / 60g walnuts (optional)
• ½ cup / 100g brown sugar
• 5 Tablespoons / 70 g butter
• 4 Tablespoons / 60ml heavy cream (whipping cream)

Instructions

1. Step 1: Preheat the oven to 180° C / 350° F. Grease and line a 22 x 13 cm (9 x 5 inch) loaf pan with baking paper.
2. Step 2: In a bowl, whisk together the eggs, sugar, vegetable oil, mashed bananas, buttermilk or sour cream, and vanilla essence until well combined.
3. Step 3: In another bowl, sift together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring gently to combine.
4. Step 4: Stir in the shredded coconut and walnuts if using. Pour the batter into the prepared loaf pan and smooth the surface.
5. Step 5: Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
6. Step 6: While the cake is baking, prepare the butterscotch by placing the brown sugar, butter, and heavy cream in a small pot. Heat gently, stirring until the sugar dissolves and the mixture starts bubbling.
7. Step 7: As soon as the cake is out of the oven, pierce it all over with a skewer and pour the hot butterscotch evenly over the top. Allow the loaf to cool completely in the pan.
8. Step 8: Once cool, use a spatula to loosen the loaf from the pan and lift it out gently before slicing to serve.

Tips & Variations

• For an extra moist loaf, use very ripe bananas with lots of brown spots.
• Try substituting walnuts with pecans or leaving nuts out if preferred.
• Add ½ teaspoon of cinnamon to the dry ingredients for a warm spice note.
• Serve slices warm with a scoop of vanilla ice cream for a decadent dessert.

Storage

Store the Banana Butterscotch Loaf covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in a microwave or oven before serving to soften the butterscotch glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk or sour cream?

Regular milk can be used, but the loaf may be slightly less tender and moist. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar per ⅓ cup of milk and let it sit for 5 minutes before using.

Is it possible to make this loaf gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be a bit different, but the loaf will still be delicious.

Banana Butterscotch Loaf Recipe

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★★★★★

4.7 from 107 reviews

This Banana Butterscotch Loaf is a moist and flavorful cake that combines ripe bananas with a rich butterscotch topping. Perfect for a comforting dessert or an indulgent snack, this loaf features a tender crumb with the subtle crunch of walnuts and shredded coconut, enhanced by the luscious warmth of homemade butterscotch sauce poured over the top right after baking.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 eggs
• 2 cups / 400g white granulated sugar
• 1 ⅓ cups / 330 ml vegetable oil
• 3 ripe bananas
• ⅓ cup / 80ml buttermilk or sour cream
• 1 Tablespoon / 15 ml vanilla essence
• 3 ½ cups / 420g all purpose (plain or cake) flour
• 1 teaspoon / 5 ml baking powder
• Pinch of salt
• ¼ cup / 25g shredded coconut (unsweetened)
• ½ cup / 60g walnuts (optional)

Butterscotch Sauce

• ½ cup / 100g brown sugar
• 5 Tablespoons / 70 g butter
• 4 Tablespoons / 60ml heavy cream (whipping cream)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 22 x 13 cm (9 x 5 inch) loaf pan with baking paper to ensure easy removal of the cake.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, white granulated sugar, vegetable oil, ripe mashed bananas, buttermilk or sour cream, and vanilla essence until combined.
3. Sift Dry Ingredients and Combine: In a separate bowl, sift the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently to combine.
4. Add Coconut and Walnuts: Fold in the shredded coconut and walnuts if you are using them, distributing them evenly throughout the batter.
5. Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top if necessary. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the center comes out clean.
6. Prepare Butterscotch Sauce: While the cake is baking, place the brown sugar, butter, and heavy cream in a small pot over gentle heat. Stir continuously until the sugar dissolves and the mixture begins to bubble, then remove from heat.
7. Apply Butterscotch Sauce: When the cake is done, immediately pierce the surface all over with a skewer. Pour the hot butterscotch sauce evenly over the top of the cake, allowing it to soak in as the cake cools in the pan.
8. Cool and Remove from Pan: Allow the cake to cool completely in the pan. Once cooled, gently loosen the edges with a spatula and lift the loaf out using the baking paper.

Notes

• Note 1: To check if the cake is done, insert a skewer or toothpick into the center – it should come out clean or with just a few moist crumbs attached.
• You can substitute buttermilk with sour cream if preferred; both help keep the cake moist and tender.
• Walnuts add a nice crunch and flavor but can be omitted or replaced with other nuts like pecans.
• The butterscotch sauce is best poured while hot to soak into the cake and add extra richness.
• This loaf is best enjoyed within 2-3 days and can be stored covered at room temperature.

Keywords: banana loaf, butterscotch loaf, banana bread, homemade loaf cake, nutty banana cake, coconut banana cake, dessert loaf