This Coconut Butterscotch Banana Bread gives the classic banana bread a delightful twist with toasted coconut and sweet butterscotch chips. It’s a comforting, flavorful loaf that’s perfect for breakfast or an afternoon snack.
Earlier this week I had a small reminder about staying organized: never leave your only set of keys in the van. My daughter and I made a quick stop and, pressed for time, I set the keys in the center console and dashed back out. The van locked itself behind me and the keys were trapped inside.
With only minutes to spare before we needed to leave, and the spare key nowhere to be found, we had a choice: get upset or improvise. My husband grabbed a spare church van we keep nearby, and we made it to our event only a little late. Later that night we managed to retrieve the keys with a bit of patience, a wooden wedge, and some wire—twenty minutes and a few minor scratches later, crisis averted. The lesson stuck: don’t assume you can leave the keys and walk away.
Going through old photos this week reminded me I still had this banana bread waiting to be shared. I originally photographed it a year ago and never published it—so I made it again. It’s just as lovely as I remembered: moist, tender, and studded with toasted coconut and sweet butterscotch chips.
This version is based on a sour cream banana bread and gets extra warmth from a touch of rum extract, though vanilla works well if you prefer. I bake mine in one large 9×5 loaf pan so the slices are thick and satisfying. If the edges begin to brown too much during the longer bake, tent the loaf with foil for the remaining time.
If you’re not a fan of coconut, feel free to omit it or swap the chips—this recipe adapts easily. Chocolate chips, peanut butter chips, vanilla chips, or a combination all work beautifully. It’s a versatile base for experimenting.
I’m tempted to bake another loaf right now. This time I won’t wait a year to share it—unless I lock myself out again, in which case you might find me hiding in a closet with a slice!
Recipe
Coconut Butterscotch Banana Bread
1 large loaf of banana bread
20 minutes
1 hour
1 hour 20 minutes
Coconut and butterscotch chips turn banana bread into a decadent breakfast choice. It pairs perfectly with coffee or a glass of milk.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon rum extract (or vanilla)
- 2 large eggs
- 1 cup mashed banana (about 2 medium bananas)
- ½ cup sour cream
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shredded coconut
- 1 ½ cups butterscotch chips
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick baking spray.
- Beat the butter and sugar until creamy. Add the extract, eggs, mashed banana, and sour cream; beat until combined.
- Sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the shredded coconut and butterscotch chips by hand. Spoon the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes, or until a toothpick inserted near the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes. Carefully transfer to a wire rack to cool completely. Store in an airtight container.
Notes
*If the edges of the loaf brown too quickly, tent the top with foil for the final 10–15 minutes of baking.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 394Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 337mgCarbohydrates: 53gFiber: 2gSugar: 36gProtein: 4g
Nutrition facts are estimates and not guaranteed to be exact. For specific dietary guidance, consult a registered dietitian.
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