Butterscotch Chip Banana Nut Bread

I was looking for a recipe with not a lot of butter yet filled with a lot of moist banana-ed morsels of yummy goodness. After a few tries at different formulas I've settled on the following, originally found in about.com:SouthernFood but with my own modifications. I've used this same recipe a number of times now and it has not dissapoint. To make sure it's super good, the bananas have to be ripe. And not just with black dots, but on the verge of you want to chuck it out because it looks so mushy black all over with yellow bits. I make these in a loaf pan or in mini muffin pans which are great for bit sized snacks. You can substitue the Butterscotch chips with Chocolate chips.

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butterscotch chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract

Preheat oven to 350°. Prepare mini muffin pans or loaf pan by the grease and four method or use mini muffin liners.

Stir together flour, baking soda, baking powder, and salt in a medium mixing bowl until blended. Combine butterscotch chips and toasted walnuts in a small bowl; toss with 1 tablespoon flour.

Beat butter in large bowl until fluffy. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, beating after each addition. Beat in mashed bananas, lemon juice and vanilla extract.

Beat in flour mixture on low speed. Before it's all incorporated, add your chip-nut mixture. Mix until JUST blended. Do not over mix.

Bake bread until tester inserted into center comes out clean, about 40 - 50 minutes for the loaf pan and 15-20 minutes for the mini muffin pans depending on your oven. Cool for 5 minutes in the pan; turn out onto rack to cool completely.

Enjoy with a cuppa tea.