College living turns even the smallest of items into prized commodities. Brown bananas, for example. I spied them sitting on Carrie’s shelf in the kitchen and thought: is she going to use them? Is it weird if I ask to take them?
In the end I thought of the starving people all over the world and the injustice that would have occurred had Carrie thrown them away. I was obligated to take them off her hands. And make sweet, rich, banana bread with butterscotch chips.
I used the recipe from the famous Boston bakery, Flour. I have never been to Flour, that is probably some kind of crime at this stage in my Boston life. I found the recipe on foodnetwork.com, made a few adjustments, and whipped it up while wearing my floral house coat and pajamas.
I eliminated the crème fraiche, (if I’m in a place where I’m stealing bananas from my roommates, there’s not a snowball’s chance in hell that I’ll have crème fraiche,) and added a cup of butterscotch chips, (…why not?)
The butterscotch chips really did add a lil’ somethin’ somethin’ to this bread. They melted creating little pockets of sweetness in each slice and they caramelized when near the crust. I may start throwing butterscotch chips into other recipes to see what happens.
Butterscotch Banana Bread
Adapted from Flour’s Famous Banana Bread
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup oil
2-3 bananas, very ripe, mashed
1 teaspoon vanilla
1 cup butterscotch chips
Mix dry ingredients. Beat sugar and eggs until fluffy. Add vanilla, oil and bananas slowly, stirring between additions. Add dry ingredients and mix together. Stir butterscotch chips into the batter. Pour into greased loaf pan. Bake for an hour at 350.