I make this loaf whenever my bananas have tipped into “too-ripe-to-ignore” territory and I want something with texture and a little nostalgia. It’s sturdy enough for lunchboxes, tender enough for tea, and sweet without being cloying thanks to the tang of vanilla yogurt and the salty crunch of cashews. The butterscotch chips melt into little pockets of caramel warmth, and the Jif Cashew Butter gives the crumb a silky, nutty backbone.

This recipe is straightforward and forgiving. There are a few places where timing and technique make a difference, and I’ll point those out below so you avoid a dense loaf or a top that browns too quickly. If you like a little chew, keep the shredded coconut; if you prefer a cleaner crumb, you can omit it (I usually don’t).

Whether you bake often or are making your first banana bread, I’ll walk you through the ingredients, the exact steps, equipment, swaps, and storage so you get the best result. No fluff—just practical guidance and the honest tips I use on repeat in my kitchen.

Ingredient Checklist

3 large very ripe bananas — mashed. The riper, the sweeter and moister the loaf.
1/3 cup vanilla Greek yogurt — adds tang and keeps the crumb tender.
1/3 cup Jif Cashew Butter — provides nutty richness and structure.
1 tsp vanilla — deepens flavor; use pure vanilla if you have it.
3 tbsp melted butter — adds richness and helps with browning.
2 eggs — binders that also add lift and moisture.
1/2 cup sugar — primary sweetener; balances banana and butterscotch.
1/2 cup brown sugar — adds moisture and a subtle molasses note.
1 1/2 cups white wheat flour — base flour; note says you can also use all-purpose.
1/2 tsp salt — enhances all flavors, essential even in sweet bread.
1 tsp baking soda — leavening to give a gentle rise.
1 cup butterscotch chips — reserve about 1/4 cup for top of bread if desired. These melt into pockets of sweetness; hold some back for a pretty top.
1 cup shredded coconut — adds chew and a tropical note.
1 cup chopped cashews — for crunch and to echo the cashew butter.

Step-by-Step: Cashew Butter Butterscotch Banana Bread

Preheat oven to 350°F (175°C). Spray a 9″x5″ loaf pan with nonstick cooking spray (or grease it).
Measure 1 cup butterscotch chips and set aside about 1/4 cup for the top of the loaf, if desired. Reserve the remaining butterscotch chips for the batter.
In a large bowl, mash the 3 large very ripe bananas until mostly smooth.
Add 1/3 cup vanilla Greek yogurt, 1/3 cup Jif Cashew Butter, 1 tsp vanilla, and 3 tbsp melted butter to the mashed bananas. Stir or beat until the mixture is evenly combined.
Stir in the 2 eggs until incorporated, then add 1/2 cup sugar and 1/2 cup brown sugar and mix until smooth and combined.
In a separate bowl, whisk together 1 1/2 cups white wheat flour, 1/2 tsp salt, and 1 tsp baking soda.
Add the dry ingredients to the wet ingredients and fold gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the remaining butterscotch chips (the portion not reserved), 1 cup shredded coconut, and 1 cup chopped cashews until evenly distributed.
Pour the batter into the prepared 9″x5″ loaf pan and smooth the top. Sprinkle the reserved ~1/4 cup butterscotch chips over the top, if using.
Bake in the preheated oven for 70–80 minutes, or until a knife or toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover the loaf with foil after about 50 minutes and continue baking.
Remove the loaf from the oven and let it cool in the pan for 10–20 minutes. Then remove the bread from the pan and transfer to a wire rack to finish cooling.

What Sets This Recipe Apart

There are three things I think make this loaf special: the cashew butter, the butterscotch chips, and the coconut + cashew combo. The cashew butter is more subtle and silky than peanut butter; it blends into the batter and keeps the crumb tender without dominating the banana flavor. Butterscotch chips add small, molten pockets of caramelized sweetness rather than an aggressive chocolate note.

The texture contrast is intentional. Shredded coconut gives chew, and chopped cashews give snap. If you like a loaf that reads more like cake, omit the coconut and reduce the cashews slightly. If you prefer rustic and nut-forward, keep them both and consider toasting the cashews first (see Chef’s Notes).

Dairy-Free/Gluten-Free Swaps

Greek yogurt: Replace with plain dairy-free yogurt at a 1:1 ratio for a dairy-free loaf; flavor will be a touch less tangy.
Melted butter: Use melted coconut oil or a vegan butter substitute 1:1.
White wheat flour: For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum or add 1/2 tsp xanthan gum for structure; expect a slightly different crumb.
Butterscotch chips: Many butterscotch chips contain dairy. Look for dairy-free butterscotch or replace with dairy-free caramel chips or extra chopped cashews for texture.

Setup & Equipment

Equipment is minimal. You just need:

9″x5″ loaf pan (important for shape and baking time).
Mixing bowls: one large for wet ingredients, one medium for dry ingredients.
Spatula or wooden spoon for folding; an electric mixer isn’t necessary.
Measuring cups and spoons for consistency.
Wire rack for cooling so the loaf doesn’t steam on the bottom.

Optional but helpful: a small offset spatula to smooth the top, and an instant-read thermometer if you want exactness—the center should be around 200–205°F (93–96°C) when done, but the knife or toothpick test works perfectly too.

Steer Clear of These

Don’t overmix once you add the dry ingredients. Overmixing develops gluten and yields a tough, dense loaf. Fold until just combined; streaks of flour are fine—you’ll finish mixing while folding in the mix-ins.

Avoid under-ripe bananas. Flavor and moisture come from overripe fruit. If your bananas are still yellow, let them sit at room temperature until heavily freckled or brown; that’s when they’re perfect for this loaf.

Lastly, watch the top during baking. Butterscotch chips and sugar can cause the top to brown faster than the center cooks. Tent loosely with foil after 45–50 minutes if you see rapid browning.

Health-Conscious Tweaks

If you want to reduce sugar without sacrificing texture, try the following adjustments thoughtfully:

Replace 1/4 cup of the granulated sugar with unsweetened applesauce for partial sugar reduction; reduce wet liquid slightly if batter becomes too loose.
Use half brown sugar, half coconut sugar for a slightly lower glycemic index and a richer flavor.
Swap white wheat flour for a blend of whole wheat pastry flour and white wheat to preserve tenderness while increasing fiber—start with a 25% substitution and adjust from there.
Reduce the butterscotch chips to 2/3 cup and add an extra 1/4 cup chopped cashews for crunch without as much added sugar.

Chef’s Notes

Banana prep

Peel and mash bananas with a fork or potato masher; leave a few small lumps for texture if you like. If your bananas are very liquidy, drain briefly in a fine sieve—too much extra liquid can change baking time.

Cashew butter and mix-ins

Stir the cashew butter into the mashed banana mixture gently; warming it slightly makes it easier to incorporate. If your Jif Cashew Butter is very stiff, microwave the 1/3 cup for 5–10 seconds to loosen it.

Toasting nuts (optional)

For a deeper nut flavor, toast the chopped cashews in a dry skillet over medium heat for 3–4 minutes until fragrant. Cool before folding into the batter to avoid melting fats that can change texture.

Keep It Fresh: Storage Guide

Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days. Keep it in a cool, dry spot away from direct sunlight.

Refrigeration: Store in an airtight container for up to 5 days. Chill firms the crumb slightly; bring slices to room temperature or warm briefly in the microwave for best texture.

Freezing: Slice and individually wrap slices in plastic wrap, then place in a freezer bag for up to 3 months. Thaw slices at room temperature or toast straight from frozen for a quick breakfast.

Your Questions, Answered

Can I halve the recipe? Yes. Use a smaller loaf pan (8″x4″) and check bake time around 50–60 minutes. Start checking at 45 minutes.
My top browned before center was done—now what? Tent the loaf with foil and continue baking until the center tests clean. The foil prevents further browning while the center finishes.
Can I mix by hand? Absolutely. This recipe is designed for gentle folding; an electric mixer is optional for creaming but not required.
Why white wheat flour? White wheat flour gives you whole-wheat nutrition with a lighter crumb compared to traditional whole wheat. If you only have all-purpose, it will work as the ingredient note allows it.

Let’s Eat

Slice the loaf after it has cooled at least 30 minutes for cleaner cuts; the flavors settle and the crumb firms up. I love a thick slice with a smear of butter, but it’s also excellent plain or warmed with a little cream cheese. Pair with coffee, tea, or a simple fruit salad for a balanced snack.

Make a note the first time you bake it—if you love more crunch, add extra cashews; if you prefer the butterscotch pockets, keep the chips on top and in batter as directed. This is a flexible, forgiving loaf that rewards small tweaks. Enjoy the baking and, most importantly, the tasting.

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