Butterscotch and bananas are such a lovely combination in this decadent butterscotch banana bread. This banana bread stays extra moist by using a packet of instant pudding and a bundt cake pan (although there's a loaf pan option too)!
Grease a bundt cake pan (or two loaf pans) and set aside.
In a large mixing bowl add your bananas and mash them with your hand or stand mixer.
Combine the remaining ingredients except for the butterscotch chips.
Mix until everything is well combined and the batter is smooth.
Stir in the butterscotch chips with a large spoon or spatula.
Pour mix into the greased bundt cake pan and bake at 350 degrees for 55 to 60 minutes or until a toothpick comes out clean from the middle.
Let the banana bread cool before carefully removing it from the bundt pan.
Notes
Nutritional information is an estimate only.If you can't find butterscotch pudding mix, French vanilla is a great substitute.Store any leftover banana bread in an airtight container at room temperature. This banana bread will be good for up to four days after baking.