This month I was assigned to Manu’s Menu for the Secret Recipe Club. Manuela is an Italian married to an Indian, living in Australia with her family, so her blog is a smorgasbord of delicious international recipes, with the majority being delicious, authentic Italian food. She has recipes for many things on my 40 by 40 list, like Lamingtons, croissants, biscotti/Cantucci, & risotto. And what did I do? I’m so predictable. I went for the banana bread because as you know, I have an obsession and I seem to always have overripe bananas on hand. I may have not checked anything off my bucket list of recipes to make, but we’re enjoying some really delicious banana bread in the mean time, so that makes up for it. :)
I took Manu’s recipe for the bread and kicked it up a notch, just on a whim that started because of the butterscotch chips sitting on my desk when I was reading her recipe. We really loved the combination of oozing butterscotch, black walnuts, and subtle spices in a loaf rich in banana flavor. I went ahead and used the butter called for but next time will try oil as I just really prefer the soft & silky texture that oil gives to quick breads. If only oil had all the delicious flavor as butter!
This was a wonderful loaf and I thank you, Manuela for helping me create it. Buon appetito!
Spiced Butterscotch & Black Walnut Banana Bread
2 cups (8 ½ oz / 245 g) all-purpose flour
¾ cup (5 ½ oz / 150 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon cloves
½ cup (4 oz / 113 g) butter, melted
3 large (or 4 small) overripe bananas, mashed
1 teaspoon vanilla extract
½ cup (2 ½ oz / 60 g) toasted black walnuts, chopped
½ cup (3 ½ oz / 94 g) butterscotch chips
Preheat oven to 350F. Butter a 9×5 loaf pan and set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, soda, salt, and spices. In a separate smaller bowl, whisk together the eggs, butter, bananas, and vanilla. Stir together until just moistened, then add the walnuts and butterscotch chips. Stir together until just combined and spread into prepared loaf pan. Bake for about an hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan and allow to cool on a wire rack. Store tightly wrapped in plastic wrap.
Recipe source: adapted from Manu’s Menu