Instructions

• 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.