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Banana Butterscotch Loaf Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 180° C (350° F), ensuring the rack is positioned in the middle for even baking.
  2. 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.
  3. 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.
  4. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
  5. Make Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the loaf tender.
  6. Add Coconut and Walnuts: Stir in the shredded coconut and walnuts (if using) evenly throughout the batter.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookcrisis.com/banana-butterscotch-loaf-recipe/