Butterscotch Chocolate Chip Banana Bread

by Carrie on February 23, 2015


The theme for this month’s What’s Baking is bread. I was going to attempt a yeast bread as I just don’t do that often but time got away from me. This bread popped up on my pinterest feed one day and it looked SO delicious. I also needed something to bring to MOPs one morning… might as well kill 2 birds with 1 stone.

I love Banana bread, but this stepped it up a notched. I loved the butterscotch chips! And since I have some leftover I am going to try some more bread without chocolate chips. The chocolate chips were fine but I think butterscotch and banana would be a killer combo. This bread was gone quickly so it must of been a hit with everyone.

Butterscotch Chocolate Chip Banana Bread (From: Back for Seconds)image1

  • 1 1/4 cup all purpose flour
  • 3/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter (softened)
  • 1 cup very ripe mashed bananas (about 2 large bananas)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips
  • 1/2 cup mini semi sweet chocolate chips

Preheat oven to 350, prepare pan with cooking spray.

In medium bowl mix flour, sugar, baking soda and salt.

In mixing bowl mix butter, sugar, and bananas until well mixed. Add eggs and vanilla and mix. Gradually add the flour until mixed completely together. Stir in the chocolate and butterscotch and pour into prepared pan.

Bake for 45-50 minutes or until done. Cool in pan for 10-20 minutes and then tip out of pan and cool completely.



Chocolate Syrup

by Carrie on November 14, 2014

Homemade Chocolate Syrup (From:  Sunnyside Up, Originally From: 52 Kitchen Adventures)



  • 1 1/4 cup sugar
  • 1 c unsweetened cocoa powder
  • 1 c water
  • 1/4 tsp. salt
  • 2 tsp. vanilla

Mix sugar and cocoa powder in saucepan, whisk in water and salt, heat over medium high heat until it comes to a boil.

Turn heat to medium and simmer for 5 minutes or until thickened.

Remove from heat and let cool 5 minutes, then stir in vanilla and cool to room temp.

Keep refrigerated.


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