Butterscotch Banana Bread Waffles Recipes

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BANANA BUTTERSCOTCH BREAD



Banana Butterscotch Bread image

Warning! Addictive! This is such a delicious version of traditional banana bread and is extremely popular whenever I make it that I had to share it on Allrecipes! I got it from an old Bed and Breakfast recipe from a place in Maryland and make it every year around the holidays! I don't use the walnuts, but I hear that it is really good for those that like them. This recipe has definitely become a new tradition!

Provided by KWARREN

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter
¾ cup white sugar
1 large egg
3 ripe bananas, mashed
¾ cup butterscotch chips
½ cup chopped walnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 159 calories, Carbohydrate 21.5 g, Cholesterol 17.9 mg, Fat 7.3 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 131.2 mg, Sugar 11.6 g

NANNA'S BANANA BREAD



Nanna's Banana Bread image

My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite--moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire.

Provided by SHARON PARENTEAU

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

½ cup buttermilk
2 eggs
½ cup vegetable oil
1 cup white sugar
2 small very ripe bananas, sliced
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • In a blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.
  • Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 286 calories, Carbohydrate 37.9 g, Cholesterol 31.4 mg, Fat 13.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 182.2 mg, Sugar 19.5 g

BUTTERSCOTCH BANANA BREAD



Butterscotch Banana Bread image

My favorite recipe for banana bread, and one I didn't see here when I searched. Use the best quality butterscotch chips you can find for this. They partially melt into the bread as it bakes, carmelizing slightly, to make a very wonderful bread...actually, much more like a cake. I will also usually add a few tablespoons of chocolate chips, to make it an even better treat. The ingredients halve easily for one loaf. The recipe is from the National Pike Inn, New Market, MD. NOTE: The bread might not rise that much, or brown too much, but it is still wonderful!

Provided by Charmed

Categories     Quick Breads

Time 40m

Yield 2 loaves

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
2 eggs
3/4 cup sugar
3 ripe bananas, mashed
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup butterscotch chips (good quality)
2 -3 tablespoons heaping chocolate chips (optional)

Steps:

  • Preheat oven to 350.
  • Grease two 8" loaf pans (or spray well with non-stick spray) Cream together the butter or margarine, eggs& sugar (as Kim D suggested, if you add the eggs one at a time, beating well after each addition, the loaf should rise a little better).
  • Add the bananas.
  • Then add the flour, baking powder, salt, baking soda, cinnamon, and nutmeg and blend together.
  • Fold in the butterscotch chips (and chocolate chips if desired).
  • Divide batter between the two prepared baking pans and bake for 25 to 30 minutes, or until firm in the center.

Nutrition Facts : Calories 1731, Fat 71.4, SaturatedFat 46.5, Cholesterol 333.5, Sodium 1535.7, Carbohydrate 255.3, Fiber 8.5, Sugar 140.2, Protein 23.1

THE BEST BUTTERSCOTCH BANANA BREAD



The Best Butterscotch Banana Bread image

I've had this recipe for years...it's absolutely the best!!! No need for cream cheese or frosting...mmmmmm good! I keep butterscotch chips on hand just for this recipe. My boys love it when we have overripe bananas...they know what's coming!

Provided by Charmie777

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 13

2 ripe bananas
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2-1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup sugar
2 large eggs
1/4 cup butter, melted
1/4 cup milk
1 cup nuts, chopped (optional)
6 ounces butterscotch chips

Steps:

  • Mash the ripe bananas; set aside.
  • Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
  • Combine mashed bananas, sugar, eggs and melted butter. Blend well.
  • Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
  • Pour into greashed 9-1/2-inch loaf pan.
  • Sprinkle top with reserved nuts and chips.
  • Bake at 350° for 60 minutes (or shorter time for smaller loaves).
  • Cool.

BUTTERSCOTCH BANANA BREAD WAFFLES



Butterscotch Banana Bread Waffles image

Ohhhh mannnn, these are good! I made these up by taking a basic waffle recipe and combining it with my butterscotch banana breaad recipe...ta da! These are so good with butter and maple syrup, or even plain!! These can also be served with ice cream for dessert.

Provided by Charmie777

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup brown sugar, packed
3 eggs, separated
2 cups sour milk (or buttermilk)
2 ripe bananas, mashed well
1 cup butterscotch chips

Steps:

  • Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a large bowl.
  • In another large bowl beat the egg yolks.
  • Add sour milk and mashed bananas.
  • Stir in the dry ingredients until well mixed.
  • In a mixing bowl, whip the egg whites until stiff peaks form.
  • Fold into batter.
  • Gently stir in butterscotch chips.
  • Heat waffle iron and brush with oil.
  • Pour batter into iron and cook until golden brown.
  • Serve with maple syrup or butter, if desired.
  • NOTE: I wipe off any melted butterscotch from the iron between batches, so they don't burn.

Nutrition Facts : Calories 480.7, Fat 14, SaturatedFat 9.3, Cholesterol 113.9, Sodium 426.7, Carbohydrate 77, Fiber 2.5, Sugar 37.3, Protein 11.7

BUTTERSCOTCH WAFFLES



Butterscotch Waffles image

Make and share this Butterscotch Waffles recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 12m

Yield 2 waffels

Number Of Ingredients 9

2 eggs, separated, and divided
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon brown sugar
1/4 cup flaked coconut
3/4 cup evaporated milk
4 tablespoons butter, melted and cooled
1/3-1/2 cup butterscotch chips

Steps:

  • In a small bowl, beat the egg whites until stiff; set aside.
  • In another bowl, mix the flour, baking powder, salt, brown sugar and coconut, and set aside.
  • Combine egg yolks, evaporated milk and butter; add to dry ingredients, mixing JUST until blended.
  • Add in the butterscotch chips, and fold in the beaten egg whites JUST until mixed (do not overbeat) Bake in a waffle maker until done.

BANANAS FOSTER FAMILY STYLE USING BUTTERSCOTCH RECIPE - (4.5/5)



Bananas Foster Family Style Using Butterscotch Recipe - (4.5/5) image

Provided by á-7198

Number Of Ingredients 8

1 stick salted butter
1 cup packed dark brown sugar or Splenda brown sugar
1/2 cup heavy cream
2 bananas
1/2 cup chopped walnuts or pecans
1/2 cup butterscotch syrup
Dash cinnamon
Vanilla Ice Cream, for serving

Steps:

  • Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine. Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce and add butterscotch syrup. Stir till blended and then stir in the cinnamon at the end. Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately. Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

BUTTERSCOTCH WAFFLES



Butterscotch Waffles image

The original recipe was adopted from the RecipeZaar account. After making it, I had to agree with the first reviewer. They had a good flavor but they were soft and stuck to the waffle iron, even with spraying with non-stick cooking spray. So after playing around with it, here is the new REVISED recipe as of 6/05/06. I hope you like it.

Provided by looneytunesfan

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 large egg, separated
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup butterscotch chips

Steps:

  • Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
  • In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
  • Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Add the butterscotch chips. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
  • Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

Nutrition Facts : Calories 471.2, Fat 29, SaturatedFat 8.8, Cholesterol 56.9, Sodium 508.1, Carbohydrate 45.8, Fiber 0.7, Sugar 19.8, Protein 6.5

BUTTERSCOTCH CHEESECAKE



Butterscotch Cheesecake image

This butterscotch cheesecake is a delicious and decadent treat with a super creamy filling and a Biscoff crust which adds a little hint of spice. Top with a dollop of whipped cream for extra decadence.

Provided by Pam Lolley

Categories     Cheesecake

Time 13h40m

Yield 12

Number Of Ingredients 17

aluminum foil
nonstick cooking spray
1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
¼ cup firmly packed light brown sugar
4 tablespoons salted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup firmly packed light brown sugar
3 tablespoons all-purpose flour
⅛ teaspoon kosher salt
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup whole milk, divided
1 cup butterscotch chips
1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)
¾ cup butterscotch chips
3 tablespoons heavy whipping cream
¼ cup chopped toasted pecans

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
  • Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
  • Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
  • Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
  • Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
  • Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
  • Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
  • Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
  • Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
  • Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 65.9 g, Cholesterol 140.9 mg, Fat 40 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 24.9 g, Sodium 473.9 mg

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