Cashew Butter Butterscotch Banana Bread
This Cashew Butter Butterscotch Banana Bread is a delightful twist on a classic! Moist, sweet, and oh-so-easy to make!
Servings: 8 servings
Ingredients
- 3 large very ripe bananas mashed
- 1/3 cup vanilla Greek yogurt
- 1/3 cup Jif Cashew Butter
- 1 tsp vanilla extract
- 3 tbsp melted butter
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups white wheat flour or all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup butterscotch chips reserve about 1/4 cup for topping if desired
- 1 cup shredded coconut
- 1 cup chopped cashews
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease your loaf pan with butter or cooking spray, and optionally line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth. Add yogurt, cashew butter, vanilla extract, melted butter, and eggs. Whisk until combined.
- In a separate bowl, whisk together flour, granulated sugar, brown sugar, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in butterscotch chips, shredded coconut, and chopped cashews. Reserve some butterscotch chips for topping, if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved butterscotch chips on top, if using.
- Bake for 50-60 minutes, or until a toothpick comes out clean. The top should be golden brown.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Loaf Pan
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Almond butter or peanut butter can substitute for cashew butter.
- This recipe can be easily doubled for two loaves.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.