The Best Moist & Gooey Banana Butterscotch Loaf Recipe You'll Ever Crave

Name: Banana Butterscotch Loaf
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 eggs; 2 cups white granulated sugar; 1 ⅓ cups vegetable oil; 3 large ripe bananas, mashed; ⅓ cup buttermilk or sour cream; 1 Tablespoon vanilla essence; 3 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 pinch salt; ¼ cup shredded unsweetened coconut; ½ cup chopped walnuts (optional); ½ cup brown sugar; 5 Tablespoons butter; 4 Tablespoons heavy cream

January 24, 2026

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Introduction

This incredible Banana Butterscotch Loaf Recipe is the only comfort food you need to warm your soul on a chilly afternoon. There is something profoundly magical about the scent of overripe bananas mingling with the deep, caramelized notes of butterscotch wafting through your kitchen. It is a scent that brings back childhood memories of rainy days and grandmothers who knew that a little sugar and a lot of love could solve any problem. Whether you are an experienced baker or a novice just starting your journey, this loaf is remarkably forgiving and yields a professional-quality result every single time.

We have all been there: looking at a bunch of blackened bananas on the counter and wondering what to do next. While standard banana bread is wonderful, this Banana Butterscotch Loaf Recipe takes the concept to a whole new level of decadence. By incorporating a rich, homemade butterscotch syrup and a hint of shredded coconut, we transform a simple quick bread into a dessert that wouldn't look out of place in a high-end bakery. It is dense, moist, and absolutely packed with complex flavors that dance on your palate with every bite.

Why You’ll Love It

You will fall in love with this Banana Butterscotch Loaf Recipe because it perfectly balances sweetness with a rich, buttery depth. Most banana breads can be one-dimensional, but the addition of butterscotch provides a salty-sweet complexity that keeps you coming back for more. The texture is another standout feature; the buttermilk ensures a tender crumb while the vegetable oil keeps the loaf moist for days on end, unlike butter-based cakes that can sometimes dry out. If you enjoyed The Ultimate Classic Moist Banana Bread Recipe, you are going to find this variation to be a sophisticated upgrade.

Furthermore, this recipe is incredibly versatile. You can serve it warm with a pat of salted butter for breakfast, or dress it up with a scoop of vanilla bean ice cream for an elegant dinner party dessert. The optional walnuts add a delightful crunch that contrasts beautifully with the soft, gooey interior of the loaf. It is a crowd-pleaser that appeals to both children and adults alike, making it the perfect gift for neighbors or a staple for your weekly meal prep.

The Science of a Perfect Loaf

Understanding the chemistry behind the Banana Butterscotch Loaf Recipe is key to achieving that perfect rise and moist texture. The primary moisture comes from the ripe bananas, which are essentially nature’s way of providing sugar and hydration simultaneously. As bananas ripen, their starch converts into sugar, which is why we always recommend using fruit that is covered in brown spots. For a deeper look at the science of baking with fruit, check out this authority guide from King Arthur Baking.

The buttermilk in this Banana Butterscotch Loaf Recipe serves a dual purpose. First, the acid in the buttermilk reacts with the baking powder to create carbon dioxide bubbles, which help the heavy batter lift and become airy. Second, the acid weakens the gluten strands in the flour, resulting in a crumb that is soft rather than chewy. If you don't have buttermilk on hand, you can make a quick substitute by adding a teaspoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes before using it in the batter.

Ingredients

To make the best Banana Butterscotch Loaf Recipe, you will need to gather a few pantry staples and some fresh ingredients. Ensure all your cold items, like eggs and buttermilk, are at room temperature to ensure they emulsify properly into the fat. Mixing cold eggs into oil can cause the batter to break, leading to an uneven bake.

For the Cake

3 large eggs
2 cups (400g) white granulated sugar
1 ⅓ cups (330 ml) vegetable oil
3 very ripe bananas, mashed
⅓ cup (80ml) buttermilk or sour cream
1 Tablespoon (15 ml) vanilla essence
3 ½ cups (420g) all-purpose flour
1 teaspoon (5 ml) baking powder
A pinch of salt
¼ cup (25g) shredded unsweetened coconut
½ cup (60g) chopped walnuts (optional)

For the Butterscotch Syrup

½ cup (100g) brown sugar
5 Tablespoons (70 g) unsalted butter
4 Tablespoons (60ml) heavy whipping cream

Notes and Substitutions

If you prefer a less sweet loaf, you can reduce the white sugar in the batter by a quarter cup, though the butterscotch syrup is essential for the signature flavor. For those with nut allergies, simply omit the walnuts. The shredded coconut provides a subtle tropical note that pairs surprisingly well with the butterscotch, but if you aren't a fan of the texture, you can pulse the coconut in a blender until it resembles a fine meal before adding it to the flour.

Equipment

You will need a standard 9x5 inch loaf pan, though this batter is quite generous and may require two smaller pans if your loaf pan is shallow. A large mixing bowl, a whisk, and a sturdy spatula are essential. For the syrup, a small heavy-bottomed saucepan is required to prevent the sugar from burning. A wire cooling rack will help the loaf cool evenly without becoming soggy on the bottom.

Instructions

Follow these steps carefully to ensure your Banana Butterscotch Loaf Recipe turns out perfectly every time. Patience is key, especially during the cooling process.

Step 1: Preheat your oven to 350°F (175°C) and grease your loaf pan thoroughly with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
Step 2: In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly frothy.
Step 3: Slowly pour in the vegetable oil while whisking constantly to create a smooth emulsion. Stir in the mashed bananas, buttermilk, and vanilla essence.
Step 4: Sift the flour, baking powder, and salt together. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stop as soon as no flour streaks remain.
Step 5: Fold in the shredded coconut and chopped walnuts if using. Pour the batter into the prepared loaf pan, filling it no more than 3/4 full.
Step 6: Bake for 60 to 70 minutes. A wooden skewer inserted into the center should come out clean or with a few moist crumbs. If the top is browning too quickly, tent it with foil halfway through.
Step 7: While the cake bakes, prepare the syrup. In a small saucepan, combine brown sugar, butter, and heavy cream. Simmer over medium heat for 3-5 minutes until thickened.
Step 8: Once the loaf is removed from the oven, poke holes across the top with a skewer and pour the warm butterscotch syrup over the top, letting it soak in as the loaf cools.

Pro Tips

For the absolute best results with your Banana Butterscotch Loaf Recipe, always mash your bananas until they are liquid. Large chunks of banana can create pockets of moisture that prevent the surrounding cake from baking properly. Additionally, let the loaf cool in the pan for at least 20 minutes. This allows the butterscotch syrup to fully penetrate the crumb, creating that sought-after gooey texture throughout the entire slice.

Another secret is to use high-quality vanilla essence. Since this loaf relies on aromatic depth, a pure vanilla extract will provide a much better flavor profile than artificial versions. If you want to get truly fancy, you can even add a pinch of sea salt to the butterscotch syrup to create a salted butterscotch effect that cuts through the sugar beautifully. If you enjoy rich, syrup-soaked desserts, you might also like The Ultimate Creamy No-Bake Butterscotch Pie You’ll Ever Crave.

Serving, Storage & Variations

Serve a slice of this loaf slightly warm. It is fantastic on its own, but a dollop of whipped cream or a drizzle of extra syrup never hurts. For a breakfast twist, try toasting a slice in a pan with a little butter until the edges are crispy and the center is soft. The sugars in the butterscotch will caramelize even further, creating a heavenly experience.

Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the entire loaf or individual slices in plastic wrap and store in a freezer bag. This Banana Butterscotch Loaf Recipe freezes exceptionally well. For a variation, try adding half a cup of dark chocolate chips to the batter for a "Banana-Scotch-Choco" fusion that is absolutely out of this world.

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Nutrition Information

Below are the estimated nutritional values for one serving of this loaf, assuming the loaf is cut into 12 even slices.

Nutrient	Amount
Calories	415 kcal
Protein	5g
Carbohydrates	62g
Fat	18g
Sodium	110mg
Sugar	42g

Note: Nutrition information is an estimate based on standard ingredient data and may vary depending on specific brands used.

Conclusion

Mastering this Banana Butterscotch Loaf Recipe is a surefire way to become the favorite person at any gathering. Its incredible moisture, combined with the deep flavor of homemade butterscotch, makes it a standout among quick breads. Don't let those brown bananas go to waste! Instead, turn them into something extraordinary that your family will ask for again and again. Happy baking, and enjoy every gooey, buttery bite of this homemade masterpiece!

FAQs

How do I make the butterscotch syrup for this loaf?

The syrup is made by melting brown sugar, butter, and heavy cream in a small saucepan over medium heat until smooth and slightly thickened.

Can I use sour cream instead of buttermilk?

Yes, you can use an equal amount of sour cream in this Banana Butterscotch Loaf Recipe to achieve a similar level of moisture and tang.

Can I freeze this banana butterscotch loaf?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and then foil. It will stay fresh in the freezer for up to three months.

Why did my loaf sink in the middle?

The loaf may sink if it is underbaked or if too much leavening agent was used. Ensure your oven is calibrated and check the center with a skewer.

Eldralys Recipes

The Best Moist & Gooey Banana Butterscotch Loaf Recipe You'll Ever Crave

Introduction

Why You’ll Love It

The Science of a Perfect Loaf