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Bread-Sweet: Butterscotch Banana Bread *

Source of Recipe

Judy Collins, Iowa State Fair winning recipe


List of Ingredients

3 1/2 cups flour
4 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 1/2 cups sugar
1/2 cup melted butter
2 eggs
1/2 cup milk
2 2/3 cups chopped pecans
12 ounces butterscotch morsels


Recipe

This is darker than most banana breads; the loaves may need to be covered with foil to keep from over browning in the oven. Be sure to grease and flour the pans extremely well to keep bread from sticking. Preheat oven to 350 ºF. Generously grease and flour 2 (8x4 inch or 9x5 inch) loaf pans. In a small bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat bananas, sugar, butter and eggs until creamy.

Add flour mixture alternately with milk, beating only enough to blend. Stir in 2 cups of pecans and butterscotch morsels. Spoon batter into prepared pans. Sprinkle with remaining 2/3 cup of pecans. Bake in preheated oven about 60 minutes or until a wooden pick inserted into center comes out clean. Check after 35 or 40 mins. of baking. Cover tops with foil if loaves are browning too quickly. Cool in pan on wire rack 15 minutes. Remove from pans and cool completely on wire rack before slicing. Makes 2 loaves.