This is the time of year when I start baking a lot - to eat now or save for later as we get closer to Dec. 25.
Cookies get eaten now. Quick breads, like this one, get thrown in the freezer for breakfasts when we're hosting a house full of family and friends. They make for yummy, quick breakfasts with a side of fruit and some coffee and orange juice.
This one is a favorite for my younger daughter. To make it, I typically pull bananas out of the freezer that were too ripe to eat. These frozen bananas are great for later use in smoothies or recipes like this.
Banana Butterscotch Quick Bread
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 cup very ripe bananas, mashed
1/2 cup butterscotch chips
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. I also like to place a layer of parchment paper down.
In one bowl, mix together the dry ingredients, except the sugar. In another bowl, use a stand mixer or a hand mixer, to cream the butter and sugar. It takes about two minutes to get it nice and fluffy. Then, add the eggs and mix together.
Add about 1/3 of the dry ingredients to the sugar, butter and egg mixture, along with half of the buttermilk. Mix. Then, add another 1/3 of the dry ingredients and the rest of the buttermilk. Mix. Then, add the remaining dry ingredients. Mix again. Once you're done, stir in the butterscotch chips.
Bake for about 60 minutes until a toothpick comes out clean. Take the bread out of the pan and cool it for about 30 minutes on a wire rack.
If you're going to freeze it, once it's cooled, I wrap it in aluminum foil and then stick it in a freezer bag.
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