Butterscotch Banana Bread

Butterscotch....banana....buttermilk....

This one is a winning combination of flavors!

A perfect treat for your afternoon coffee or tea....that won't dig deep into your daily point allowance!

Made from some perfectly over ripe bananas I got for 60 cents at the store!!  What could be better??

Not much.

(Maybe an afternoon at the beach....)

Banana bread....so easy...so notoriously full of fat and calories.  Not this version.  Each moist slice is around 160 calories (5 points+).    Make it today.  Wow your family. 

Butterscotch Banana Bread

from the kitchen of MKA

Printable Recipe

Servings - 16   Serving size - 1/16th of loaf   Points Plus per serving - 5 points+

Calories - 163.7,   Total Fat - 6.1g,   Carb. - 26g,   Protein - 2.8g,   Fiber - 1.6g

1/2 cup butterscotch flavored chips

1/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

2 large eggs, at room temperature

1 cup mashed over-ripe bananas, (about 3 medium)

1/3 cup buttermilk, lowfat

1 tsp. pure vanilla extract

2 cups all purpose, unbleached flour

1 tsp. baking powder

1/2 tsp. kosher salt

1/8 tsp. baking soda

1.  Melt the butterscotch flavored chips in a small bowl over simmering water.  Set aside and let cool to room temperature. 

2. Preheat oven to 350 degrees F.  Spray large nonstick loaf pan ( 9 x 5) with cooking spray. 

3.  In large bowl, beat the butter with the sugar with an electric mixer until crumbly.  Add in eggs, one a time, beating well after each addition.   Mix in mashed banana, buttermilk, and vanilla extract.  

4. In small bowl, combine flour, baking powder, salt and baking soda.  Mix to combine.  

5.  Add dry ingredients to wet ingredients and mix until just combined.  Remove 1 cup of batter to the small bowl with the melted butterscotch chips.  Mix well with hand mixer.  

6.  Pour half of the banana bread batter on the bottom of the loaf pan.  Pour the butterscotch batter over the banana bread batter.  Top with the rest of the banana bread batter and smooth top.  Run a knife up and down to create a bit of a swirl.  ( although mine didn't swirl much! ...but you get the point. ) 

7.  Bake at 350 degrees F for 50 -60 minutes or until toothpick inserted into center comes out clean.  Cool in pan on wire rack for 15 minutes, then remove to wire rack to cool completely.  Slice into 16 pieces.  

---------------------------------------------------------

I really liked the combination of the butterscotch with the banana.  You could also do this with chocolate chips for the same nutritional value.  As always, buttermilk plays a big roll in making this bread moist, tender and light.  I think I need to start a recipe category just for recipes that use buttermilk!  lol   This recipe would also make awesome muffins! Just remember, this is a lightened up recipe and the texture of this bread is much lighter than traditional banana bread....but the taste is still awesome! 

This post is being shared with Made it On Monday @ Lark's Country Heart