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Butterscotch Banana Bread


Article by Maggie Chidester

Photography by Maggie Chidester

There is no limit to the amount banana bread recipes you can find online. The limit, truly, does not exist. It is one of the easiest baking concoctions you can accomplish in the kitchen. I've been making banana bread since I was in high school, before I even knew how to hard boil an egg. I was baking banana bread as I was calling my mom in a panic my sophomore year of college screaming, "How do I know the chicken is cooked all the way through without giving me salmonella?!" I tell boys on my online dating profile that they'll know I like them when I bake them banana bread. Why? Banana bread is my love language. Growing up, I used to trade people at the local pool for their banana-flavored Laffy Taffys like I was a pre-pubescent mob wife. My mother also routinely caught me eating spoonfuls of butter from the kitchen cabinet as a child. I used to win breadstick eating contests at Olive Garden when my dance team would stop there on our way to the State Championship because O.G. was considered incredibly fancy in my neck of the woods.

So, now that you know how much I LOVE bananas, butter and bread, let's share a recipe, shall we? I'm willing to bet it's one of the best you've ever had.


  • 2 cups all-purpose flour (best if you sift it, but not necessary for scrumptiousness)
  • 1/4 teaspoon salt (I always use Kosher, it's the best)
  • 1 teaspoon baking soda
  • 1/2 cup butter (+ more for buttering the pan & spreading on top when it's done)
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 3-4 ripe bananas (+ an extra one if you want do a cool banana topping like me)
  • 2 tablespoons honey
  • 1/2 cup butterscotch chips (I use Toll House brand)
  • 1 teaspoon cinnamon
  • 1/4 cup heavy whipping cream
  • Handful of walnuts (optional)
  • Dash of powdered sugar (optional)


  1. Preheat your oven to 350 F and butter up every side & crevice of your loaf pan. We want that loaf of banana bread to shimmy out of that pan at the end like a Rockette on a caffeine high.
  2. In a mixing bowl, combine your flour + baking soda + salt + cinnamon.
  3. In a separate mixing bowl, mix your butter + brown sugar. Once you've mixed those, add your eggs. Then, add your bananas. Add your heavy whipping cream + honey (these are going to make your bread moister than your backside on a hot, summer day!).
  4. Combine your flour mix and your banana mix until it's nice and blended and there are no chunks of hidden flour pockets.
  5. Add in your butterscotch chips and mix. Make it rain butterscotch, baby.
  6. Pour evenly into your loaf ban.
  7. Look below for optional yummy add-ons to this recipe (more banana and walnuts if you're adventurous!)
  8. Bake banana bread loaf for 60 minutes, or until a toothpick comes out clean from the center. Pull out of the oven, cool for 10 minutes, dust with powdered sugar, add more butter for serving, and prepare to be amazed.

Optional Add-Ons:

  1. Chop your extra banana and your walnuts in half.
  2. Dip your banana and walnuts into melted butter and roll in brown sugar.
  3. Place each half of banana on the top layer of the loaf mixture in the pan. This is going to both look cool and give you some mushy, moist banana gooeyness on top of your crust when you take it out of the oven.
  4. Add walnuts to the top layer of your loaf around the banana for a crunchy crust.