Butterfinger Banana Bread

Teresa Ambra

Butterfinger Banana Bread is the ultimate Butterfinger treat! This rich, decadent sweet bread includes Butterfinger Candy Bars in the bread as well as on top of the thick, chocolate icing. Every bite is loaded with chocolaty, Peanut Butter flavors that will rock your world! If you enjoy Butterfingers, this is a delectable breakfast or brunch idea that your family and friends will rave over!

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 301 kcal

Equipment

4 miniature bread loaf pans
2 large mixing bowls
1 electric mixer
1 wooden spoon
2 wire cooling racks
1 sharp knife to chop Butterfingers
measuring cups
measuring spoons
1 bamboo skewer or knife to check bread for doneness
1 bread board or cutting board

Ingredients

BANANA BREAD:

1/2 cup salted butter softened (1 stick)
1 cup granulated sugar
2 large eggs
3 large ripe bananas mashed on a plate with a fork (or 5 small bananas)
2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. pure vanilla extract
2 cups Butterfinger Candy Bars chopped

CHOCOLATE ICING:

2/3 cup half-and-half or slightly less
4 cups powdered sugar
1/2 cup cocoa powder
2 tsp. pure vanilla extract
1/2 cup Butterfinger Candy Bars chopped

Instructions

BANANA BREAD:

Mash bananas on a plate with a fork; set aside.
Soften butter and add to a large mixing bowl.
Add granulated sugar, eggs, bananas, vanilla, baking powder, baking soda and salt.
Beat with an electric mixer until smooth.
Stir in the flour and chopped Butterfingers.
Spoon mixture evenly into four well-greased and floured miniature bread loaf pans.
Make sure pans are not more than three-fourths full.
Smooth tops with a knife.
Bake at 350° for 45 minutes to 1 hour.
To check for doneness, insert a knife or bamboo skewer into the bottom of the pan.
When knife comes out clean, bread is completely baked.
Allow bread to cool in pans on wire racks about 30-45 minutes.
Invert bread loaves onto wire cooling racks and cool completely.
Add Butterfinger icing and sprinkle each loaf with additional chopped Butterfingers.
When icing dries, cut bread down into slices: 6 slices per miniature loaf.
Yield: 24 slices.

CHOCOLATE ICING:

In a medium sized mixing bowl, whisk half-and-half, powdered sugar, cocoa and vanilla extract until smooth.
Icing will be very thick.
Place miniature bread loaves onto wire cooling racks.
Spoon or pour icing over top of bread loaves.
Immediately sprinkle each loaf with chopped Butterfingers before icing the next loaf.
Let glaze set for 5-10 minutes before slicing bread down into serving pieces and serving.

Notes

NOTE: Start checking for doneness after bread bakes 45 minutes. Your oven may cook faster, but mine took an hour. (It depends on how full the bread loaf pans are).

NOTE: 8 fun-size Butterfinger Candy Bars = approximately one cup chopped Butterfingers.

NOTE: Fill four sized miniature bread loaf pans about three-fourths full. This recipe expands A LOT while baking. Three pans filled almost to the top will almost certainly overflow.

Nutrition

Calories: 301kcalCarbohydrates: 55gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 201mgPotassium: 156mgFiber: 2gSugar: 39gVitamin A: 176IUVitamin C: 2mgCalcium: 34mgIron: 1mg

Keyword banana bread, bananas, breakfast, brunch, Butterfingers, chocolate, peanut butter

Tried this recipe?Let us know how it was!