Banana Walnut Butterscotch Bread

Banana bread is such an amazing and easy bread to make. It’s a quick bread with no yeast to worry about and most of all, it is just so yummy. I remember my sister making it so many times when I was growing up and it was (and still is) one of my favorite treats! When there are overripe bananas in the house about to go bad, it’s the perfect way to use them up. I decided to play with the basic recipe to see if I could make a lighter version with just a few easy substitutions, and this amazing banana walnut butterscotch bread was born.

These lovely spiced mashed bananas are the heart of the banana walnut butterscotch bread.
These lovely spiced mashed bananas were the heart of the banana walnut butterscotch bread. They were really soft and overripe, which was perfect. 
The gorgeous banana walnut butterscotch bread batter all set to go.
After I mashed the bananas, the rest of the batter came together quickly. My beloved stand mixer did all of the work for me as I slowly added in the ingredients! When it was done, it was so smooth, luscious and fragrant. Then I switched to a spatula and gently folded in lots of walnuts for crunch and butterscotch chips for fantastic extra flavor. 
The banana walnut butterscotch bread about to go into the oven!
There was the perfect amount of batter to fit into my loaf pan, so that was a relief. I made sure to smooth it out on top so that it baked evenly. Then the banana walnut butterscotch bread was ready to go into the oven.
The banana walnut butterscotch looking so gorgeous and golden fresh out of the oven.
The banana walnut butterscotch looked so gorgeous and golden fresh out of the oven. Oh my goodness did it smell incredible too! I could smell the banana and melty butterscotch through the whole house. I let it cool for at least half an hour before I turned it out to cool completely. 

Once it was cooled and I took a million photos, I finally got to sample it. It was better than I ever could have hoped! Using the quinoa flour and vanilla almond milk enhanced the nutty flavor so beautifully, even more so than regular milk or flour would have. The crumb was incredibly moist with a slightly crisp crust. I was a happy, happy woman. Enjoy the handy printable just below friends! Psst, if you have leftovers that are getting stale, check out how to use it in my amazing banana bread french toast casserole! 

Banana Walnut Butterscotch Bread
Banana Walnut Butterscotch Bread
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Banana Walnut Butterscotch Bread
Banana Walnut Butterscotch Bread
Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins
 
Course: Breakfast, Dessert
Servings: 1 loaf
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 3 whole bananas very ripe
  • 1 tablespoon vanilla almond milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon banana extract
  • 2 cups quinoa flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup dark brown sugar
  • 1/2 cup cinnamon apple sauce
  • 2 whole eggs
  • 1/2 cup chopped walnuts
  • 1/2 cup butterscotch chips
Instructions
  1. Pre-heat the oven to 325 and liberally grease a loaf pan with vegetable cooking spray or shortening. In a bowl, mash the unpeeled bananas, then stir in the almond milk, cinnamon, nutmeg and banana extract. In another bowl, thoroughly whisk together the quinoa flour, baking powder, baking soda and salt.
  2. Set up your stand mixer with the paddle attachment and add the brown sugar and apple sauce to its bowl. Cream them together completely, then crack in the two eggs and let them get incorporated. Pour the banana mixture in next. Once that is thoroughly mixed in, slowly pour in the dry ingredient mixture until a soft batter forms.
  3. Switch to a rubber spatula and gently fold in the walnuts and butterscotch chips. Then transfer the banana walnut butterscotch bread batter to the prepared loaf pan and smooth it out on top. Let it bake for an hour to an hour and fifteen minutes, until golden on top and a toothpick inserted in the center comes out clean.
  4. Take the bread out and let it cool for at least half an hour to an hour in the loaf pan, then carefully turn it out onto a rack to finish cooling. Then serve and enjoy with a great cup of tea or coffee!

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