Crafty Celiac

My husband’s “Candy Bread” serves as inspiration for this wonderfully moist and flavorful banana bread. He used to select various add-ins from the cabinet while preparing his recipe – much to our surprise, the outcome was absolutely delicious!

This decadent bread overflows with luscious butterscotch and milk chocolate chips, caramel bits, and chopped pecans, providing a truly indulgent treat for the senses. The following recipe yields two loaves, ideal for sharing.

Loaded Gluten-Free Banana Bread

This decadent recipe (inspired by my husband's "Candy Bread") is filled with butterscotch and milk chocolate chips, caramel bits, and chopped pecans, making it a truly indulgent treat.

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Servings: 2 loaves

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 1½ sticks unsalted butter softened
• 1 cup granulated sugar
• ½ cup honey
• 2 large eggs
• 3 large very ripe bananas mashed
• 1 teaspoon vanilla extract
• 2 cups gluten-free measure for measure flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup buttermilk
• ½ cup milk chocolate chips
• ½ cup butterscotch chips
• ½ cup caramel bits
• ½ cup unsalted pecans chopped

Method

 

1. Preheat the oven to 350℉. Liberally grease two (8½"x4½" size) loaf pans with cooking spray.
2. In a large bowl, cream together butter, sugar, and honey until light and fluffy. If you don't already own a stand mixer, I highly recommend adding one to your Wish List!
3. Add in the eggs one at a time, combining well after each.
4. Stir in vanilla and mashed bananas.
5. In a medium bowl, mix together flour, salt, and baking soda. Alternately add in flour and buttermilk into the butter mixture, ending with the flour.
6. Fold in the chocolate and butterscotch chips, caramel bits, and pecans.
7. Divide batter equally between two greased loaf pans and back for 50-55 minutes or until golden brown and toothpick inserted into the center comes out clean.
8. Allow loaves to cool in pans (if you attempt to remove them while the loaves are hot, they will break). Once cooled, remove from pan. Store in airtight container. Enjoy!

Notes

I used Bob’s Gluten-Free 1-to-1 Baking Flour in this recipe.