Brown Sugar Cinnamon Swirl Butterscotch Banana Bread
An ultra soft and tender brown sugar banana bread swirled with a cinnamon sugar ribbon and topped with butterscotch glaze! This is addicting!
Ingredients
- 4 ounces (1/2 cup butter) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain yogurt (preferably full-fat)
- 3 medium bananas, VERY ripe and mashed
For the cinnamon swirl:
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
For the butterscotch glaze:
- 1 1/2 cups butterscotch chips
- 1 tablespoons canola, vegetable, or coconut oil
Instructions
- Preheat oven to 350 degrees (F). Generously grease a 9x5 inch loaf pan; set aside.
- In a large bowl whisk together the melted butter and sugars. Add the eggs one at a time and then the vanilla; beat well.
- In a small bowl combine the flour, baking soda and salt; stir into the wet mixture until smooth.
- Fold in the yogurt and mashed bananas. Set aside.
- In a small bowl combine the sugar and cinnamon; set aside.
- Spread half of the batter evenly into the prepared pan, sprinkle cinnamon sugar mixture on top, then add remaining batter, smooth the top.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
- While the cake is cooling, make your butterscotch glaze...
- Place the butterscotch chips and oil in a small microwaveable bowl. Heat on medium-powder in 15 second increments, stirring in between, until completely melted.
- Drizzle glaze over cake and allow it to set. Cut into slices and serve!
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature