1 / 1
Banana and Butterscotch Loaf
A classic banana loaf gets a sweet upgrade with chunks of butterscotch chocolate and toasted pecans. Mashed ripe bananas and natural yogurt keep the crumb incredibly moist and tender. Light muscovado sugar adds a deep caramel note that pairs perfectly with the butterscotch. A generous sprinkle of demerara sugar and extra pecans on top creates a satisfying crunchy crust. Serve thick slices of this loaf warm with your morning coffee or as a comforting afternoon treat.
Ingredients
- 175g (6oz) plain flour, sifted
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 175g (6oz) light muscovado sugar
- 2 large eggs
- 3 medium-size ripe bananas, mashed
- 150g carton natural yogurt
- 150g bar butterscotch chocolate, roughly chopped
- 100g (3½oz) pecan nuts, chopped
- 1–2 tbsp demerara sugar
Instructions
- 1Preheat the oven to 170 degrees Celsius or 150 degrees Celsius for a fan oven. Grease a 1.4-kilogram loaf tin and line the bottom and sides with parchment paper.
- 2Whisk the sifted plain flour, baking powder, baking soda, and salt together in a large mixing bowl until well combined.
- 3Combine the light muscovado sugar and eggs in a separate bowl. Beat the mixture with an electric hand whisk until it becomes pale and fluffy.
- 4Gently fold the mashed bananas, natural yogurt, chopped butterscotch chocolate, and half of the chopped pecans into the egg mixture. Stir in the dry flour mixture just until no dry streaks remain.
- 5Transfer the batter into the prepared loaf tin and smooth the top with a spatula. Scatter the remaining chopped pecans and the demerara sugar evenly over the surface.
- 6Bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean. Let the bread cool completely in the tin on a wire rack before turning it out to slice.