Our famous banana bread!

It isn’t a bread, and it isn’t famous, but we sure do love it.

Everyone in my family is a raving fan of this recipe, and while we refer to it as “banana bread”, it is more aptly described as “moist and gooey banana cake with butterscotch and chocolate chips, and lots of crunchy sugar on top”.

**Note: the products linked in this article are affiliate links on Amazon and I will earn a teeny tiny commission if you choose to purchase those products **

The original version of this recipe is from Magnolia Table, volume 1, one of my most frequently used cookbooks. The original recipe is also shared here on Magnolia’s website, if you want to try a slightly more low-key but still delicious version.

Ingredients:

• 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for serving

• 1 cup packed brown sugar

• 2 large eggs

• 1 1/2 teaspoons pure vanilla extract

• 5 over-ripe bananas (The texture is best when the over-ripe bananas have been frozen, and then thawed fully before baking. It really does make a difference!)

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1/2 cup chocolate chips

• 1/2 cup butterscotch chips

• 1/4 to 1/2 cup granulated sugar as needed

Directions:

Preheat the oven to 350°F. Spray an 9 inch springform pan (or 8x8 inch glass pan, if you don’t have a springform available) pan with nonstick baking spray. This is the baking spray I always use for cakes and it works like a dream.

1. In a stand mixer fitted with the paddle attachment, beat together the melted butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined.

2. Add flour, baking soda, and salt to the bowl. For best consistency, be sure to sprinkle baking soda around the bowl instead of dumping in one place. Beat until just combined, then add chocolate and butterscotch chips.

3. Pour the batter into the prepared pan and spread it evenly. Using a spoon, sprinkle the granulated sugar over the top. You want to get a thick coating so that it will get a nice crunch on the top of the cake. I normally use about 1/4 cup, but I’ve been known to add even more from time to time.

4. Bake until a tester inserted in the center comes out clean, about 55 minutes ti 1 hour. Let the cake cool in the closed springform pan for about 10 minutes, then release the spring and remove the ring.

5. When completely cooled, cover and store at room temperature for up to 2 days. Best served warm, so heat it up a bit when you come back for that second slice!

Just look at all that crackle-y sugar!