I have never been much of a fan of Banana Nut Bread.
Every Banana Nut Bread that I have ever eaten has been dry or crumbly, or in desperate need of some something.
Something like a trash can.
So I really wasn’t really wanting to making this.
Then I read everyone gushing over this, and figured…why not.
I added some butterscotch chips and pecans, for insurance reasons.
I figured, if the bread was nasty, I could still pluck out the nuts and chips.
I was still afraid that it would be dry.
At my parents house, this past Saturday, I was looking at one of my Grandma Teal’s home made cook books, and came across a Butterscotch Sauce recipe.
I was now insured of a moist cake.
Thanks to Mary of The Food Librarian, I now like banana cake.
- 1 c. brown sugar
- ½ c. water
- 2 tbsp. corn starch
- 2 tbsp. butter
- 1 tsp. vanilla
Bring all to a boil in a heavy sauce pan. Boil 2 minutes. Pour over warm cake.