Have some overripe bananas on your counter? Don’t know what to do with them? How about making a classic loaf of banana bread with a butterscotch twist? Butterscotch Banana Bread bakes the butterscotch chips making little pockets full of flavor throughout.
If you follow my blog you will know that I’m not a big baker. I’m getting better but I still prefer a quick no-bake dessert over breaking out the cake pans. However, this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again. The inside ends up being soft and moist and the outside gets a slightly crunchy crust. This combination has me making this treat at least every other week.
Since I started making this banana bread recipe, I’ve realized there is no better smell than something like bread baking in the oven. Sweet and buttery almost. Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread. While I can’t get my boys to touch the stuff they do love banana bread. They might eat it at night or even in the morning for breakfast with strawberries.
You cannot go wrong with this simple quick bread recipe.
How to make Butterscotch Banana Bread:
Preheat the oven to 350 degrees.
With a fork mash the overripe bananas.
In a separate bowl melt the butter and whisk the egg. Add to the bananas.
Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
Finally, add the butterscotch chips.
Grease one loaf pan with butter or oil then add the batter.
Bake at 350 degrees for 1 hour. Sniff the air over and over again while it bakes.
Serve warm with LOTS of butter.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from I Wash You Dry
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Tangy, thin Swedish Pancakes are cooked up and piled high ready for the breakfast table. Make a delicious mixture of brown sugar bananas to put in the center of the pancakes then roll them up for a sweet way to start the day.
I’ve mentioned before, my Dad is a great cook. I remember the first time he let me make Swedish Pancakes during the holidays. Boy, was I important! I got to mix the batter. Grease the pan. Learned how to move the pan just right to make sure the pancake is thin and crispy.
While the recipe may have changed over time making these reminds me of how proud I was making these pancakes for the first time. Now I might have to pass this recipe for Swedish Pancakes with Brown Sugar Bananas to my Dad!
How to make Swedish Pancakes:
Mix all the pancake ingredients in a bowl. It’s important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan. You can see my setup here. Also, make sure that you have a plate to add your pancakes too. They cook quickly!
From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
I posted a video on my Instagram a while ago on how to move the pan.
Swedish Pancake Sunday! These things are my childhood. Big family breakfasts are now part of my adulthood as well. So easy & good. 1-1/2 Cup Flour 2 Tbs Brown Sugar 2 Eggs 1/2 tsp baking powder 1/2 tsp salt 2 cup butter or sour milk (add 1 tsp lemon juice to regular milk) 1 tsp vanilla Thin layer of oil then rotate pan to make thin. Flip then serve ? #sundaybreakfast #pancakes
A video posted by Bottom Left of the Mitten (@mittenmommy) on
How to make Brown Sugar Bananas:
Next is the sauce, which is so easy! Chop the bananas. Add butter to a pan and start to melt. Add brown sugar, then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat, you’re done.
How to Roll Swedish Pancakes:
What I want to point out is the ‘roll’. But I digress. I have a helpful little photo tutorial below for the ‘roll’. Fill the center of the pancake, hook fork into the side and ‘roll’.
You know my husband doesn’t roll his Swedish Pancaked **gasp**!?!? Finish off with more sauce on top. Do you see this deliciousness??
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
- Don’t like bananas? The sauce works well with many other fruits like peaches and plums.
- No buttermilk on hand? Using soured milk works just as well. To sour milk take 1 cup of regular milk then add 1 Tbs vinegar or apple cider vinegar and let sit for 5-10 minutes.
I would like to thank this weeks Sunday Supper host Marion of Life Tastes Good. Hosting a Sleepover of your own soon? Check out over 30+ recipes to keep your guests happy!
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