Introduction

This Banana Butterscotch Loaf is a moist, flavorful treat combining ripe bananas with rich butterscotch sauce. It’s perfect for breakfast, dessert, or a comforting snack with a cup of tea.

The image shows a loaf of banana bread sliced into four pieces placed on a white plate. The bread has a golden brown crust with a glossy texture on top, and the inside is light yellow with small bits of banana visible. The slices lean slightly against the main loaf, showing the soft crumb texture. In the background, two whole bananas rest on a white marbled surface with a pink cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

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.
Step 2: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, mashed bananas, buttermilk or sour cream, and vanilla essence until well combined.
Step 3: In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
Step 4: Fold in the shredded coconut and walnuts if using.
Step 5: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
Step 6: While the loaf is baking, prepare the butterscotch sauce. Place the brown sugar, butter, and heavy cream in a small pot. Heat gently, stirring constantly until the sugar dissolves and the mixture bubbles.
Step 7: As soon as the loaf comes out of the oven, pierce it all over with a skewer and slowly pour the hot butterscotch sauce evenly over the top. Allow the loaf to cool completely in the pan so the sauce absorbs well.
Step 8: When cool, use a spatula to gently loosen the edges and lift the loaf out of the pan. Slice and serve.

Tips & Variations

Use very ripe bananas for a richer banana flavor and natural sweetness.
If you prefer, substitute the walnuts with pecans or omit nuts entirely for a nut-free version.
For extra moisture, consider adding a tablespoon of sour cream even if using buttermilk, or vice versa.
Serve warm with a dollop of whipped cream or vanilla ice cream for a decadent dessert.

Storage

Store the banana butterscotch loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. To reheat, warm slices in the microwave for 15–20 seconds or in a low oven, and drizzle with additional warm butterscotch sauce if desired.

How to Serve

A loaf of banana bread is shown on a long white plate, partially sliced with four pieces lying beside the unsliced part. The bread has a golden brown, shiny crust with a moist, yellowish interior dotted with small banana bits. The plate sits on a pink and white striped cloth, on a white marbled surface. In the top right corner, there is a basket with ripe yellow bananas with some brown spots. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Regular milk won’t provide the same tanginess or acidity, which helps tenderize the loaf. If you don’t have buttermilk or sour cream, you can add 1 tablespoon of lemon juice or vinegar to ⅓ cup of milk and let it sit for 5 minutes before using.

How can I tell when the loaf is fully baked?

Insert a clean skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs but no wet batter, the loaf is done. Baking times may vary slightly depending on your oven.

Banana Butterscotch Loaf Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This Banana Butterscotch Loaf is a moist, rich treat combining the natural sweetness of ripe bananas with a luscious homemade butterscotch glaze. Perfect for breakfast, dessert, or an indulgent snack, this loaf blends fluffy cake textures with the creamy, buttery goodness of butterscotch and a delightful crunch from walnuts and shredded coconut.

Author: Marco
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

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 Ingredients

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

Instructions

Preheat Oven: Preheat your oven to 180° C (350° F), ensuring the rack is positioned in the middle for even baking.
Prepare Pan: Grease and line a 22 x 13 cm (9 x 5 inch) loaf pan with baking paper to prevent sticking and ease removal.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, ripe bananas, buttermilk (or sour cream), and vanilla essence until smooth and well combined.
Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
Make Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the loaf tender.
Add Coconut and Walnuts: Stir in the shredded coconut and walnuts (if using) evenly throughout the batter.
Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out clean.
Prepare Butterscotch Sauce: While the cake bakes, place the brown sugar, butter, and heavy cream into a small pot and heat gently over low-medium heat. Stir continuously until the sugar dissolves and the mixture bubbles to create a smooth, velvety butterscotch sauce. Remove from heat.
Apply Butterscotch: When the cake comes out of the oven, immediately pierce all over with a skewer to allow the butterscotch to seep in. Pour the hot butterscotch sauce evenly over the top of the cake while still in the pan.
Cool and Remove: Allow the loaf to cool completely in the pan. When cooled, use a spatula to loosen the edges and carefully lift the loaf out using the baking paper lining.

Notes

For best results, use ripe bananas with brown speckles for natural sweetness and moisture.
If you don’t have buttermilk or sour cream, you can substitute with plain yogurt or milk mixed with 1 tablespoon of lemon juice or vinegar.
The butterscotch glaze adds extra moisture and sticky sweetness, so allow the cake to cool completely for the best texture.
Walnuts are optional but add a nice crunch; you can substitute with pecans or omit for nut-free.
Ensure the skewer is thoroughly clean for the test to avoid false positives on doneness.

Keywords: banana loaf, butterscotch loaf, banana bread, moist banana cake, homemade loaf cake, butterscotch glaze, easy baking recipe