Whenever we made banana bread as kids, I was (obviously) obsessed with the chocolate chips, but I really, really loved the addition of butterscotch chips. I also am a big fan of oatmeal scotchies. Throw em together? This banana bread. It’s oatmeal scotchies meets banana bread, and you can eat it for breakfast. Wins all around. It’s the classic chocolate Butterscotch Banana Bread without the chocolate.
I think it’s been mentioned on this blog before, but banana bread was the baked good that started it all, really. Molly and I and our brother Ethan would make it nearly once a week, with copious amounts of chocolate chips. It was the first recipe Molly included in the recipe book that she made for me in Christmas in like… 2006.
It honestly wasn’t until about high school that I learned banana bread (and all quick breads) are just cake?? That we have a society agreed we can eat for breakfast?? Even though I was literally making the banana bread, with sugar and flour and butter and chocolate, I somehow had in my head that banana bread was somehow… not cake. I didn’t necessarily think it was healthy, but, I never thought I was eating cake for breakfast!! It was wonderful. I wish that I still didn’t know.
And somehow, it is only now, as a college graduate, that I am truly learning what butterscotch is?? Apparently it’s similar to caramel but made with brown sugar (the better sugar) and with butter (always a good ingredient). It actually looks pretty easy to make. You’ll probably see me dabblign in homemade butterscotch soon. Spoiler alert. I’m having a butterscotch moment.
Just look at it – butter, brown sugar, sweeter than caramel? It reminds me of the butterscotch candies I used to get after my peewee tennis classes, and of the butterscotch chips I would load into banana bread – so it has the nostalgia element?? 
In the meantime though, enjoy this banana bread loaded with butterscotch chips and oats.
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PinIngredients
1/2 tsp pure vanilla extract
1 whole egg
3 Tbsp melted coconut oil or vegetable oil
1/4 cup sugar
1/4 cup brown sugar
2–3 Tbsp honey
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup milk
2 1/4 cup all-purpose flour
1 1/2 cup oats
1 1/2 cup butterscotch chips
For Streusel:
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 cup rolled oats
1/8 teaspoon salt
4 tablespoons butter, at firm room temperature
Instructions
1. Preheat oven to 350 degrees F and line a 9×5-inch loaf pan with parchment paper.
2. Mash banana in a large bowl. Add all ingredients through milk (vanilla, egg, oil, sugar, brown sugar, honey, baking powder, salt, cinnamon, milk) and whisk vigorously to combine. Lastly, add flour and oats and stir. Fold in butterscotch chips.
3. To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Mix in the butterscotch chips.
4. Pour banana bread batter into your 9×5 pan. Then sprinkle streusel over the top.
5. Bake for 1 hour – 1 hour 15 minutes. When ready, a knife inserted in the middle should come out clean.
6. Let cool completely before cutting or it will be too tender to hold form.
7. Serve with butter, almond butter, or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.