Banana Butterscotch Bread

Banana Butterscotch Bread


"Warning! Addictive! This is such a delicious version of traditional banana bread and is extremely popular whenever I make it that I had to share it on Allrecipes! I got it from an old Bed and Breakfast recipe from a place in Maryland and make it every year around the holidays! I don't use the walnuts, but I hear that it is really good for those that like them. This recipe has definitely become a new tradition!"

Ingredients 2 h 40 m {{adjustedServings}} servings 159 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews 28

  1. 37 Ratings


Wow! Really good, but I love using butterscotch chips in breads. Don't know why it never occurred to me to put them in banana bread since it is my favorite. This may be too sweet for some people but I think the bread would still be delicious without the chips if you're worried about that. Oh, and I just baked it all in one large loaf pan for about 60 min, no idea why the recipe calls for two. And I always use brown sugar in sweet breads instead of white. UPDATE: I used all whole wheat flour (in pictures posted) and it was just as good & helps balance the sweetness. UPDATE: Made this into muffins and baked for around 18 min. They were great, & much easier to freeze for individual servings. It made about 20 muffins I think. I also don't mash the banana too much, I break it up & throw it in my mixer after creaming the butter & sugar and the mixer does the work. These are sooo easy when using my mixer, just make sure to only mix the flour in until just combined & not over-mix.


My son & I loved this, came out great. I swapped 1/2c of the flour with 1/2c whole wheat flour to make it a little healthier and it was just terrific! I loved making something different from the same old banana bread. The loaves weren't tall but they weren't "heavy" either. I did have to cook it 20min longer than the recipe states though.


Excellent! I used less than 1/2 Cup Baking Splenda and 1 tsp cinammon, and added a little vanilla, but otherwise followed recipe. Baked in one loaf pan. Hubby was tres impressed!