BANANA BUTTERSCOTCH BREAD
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
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
TINY BANANA SPLITS
These fun little guys will totally satisfy a banana split craving - even without the ice cream. They're super simple to make and perfect for a kids' party!
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment. Put the chocolate in a small microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Transfer the melted chocolate to a mug.
- Put the walnuts in another small bowl. Peel the bananas, trim the ends and cut each into six 2-inch pieces. Dip each piece halfway into the chocolate, and let any excess drip off. Roll the chocolate-dipped ends in walnuts, then set them on the prepared baking sheet. Refrigerate to set the chocolate. (The bananas can be refrigerated up to 2 hours.)
- Whip the cream in a small bowl until soft peaks form. Add the preserves, and stir to incorporate. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe a star-shaped dollop on top of each banana. Garnish with a piece of cherry and sprinkles.
CHOCOLATE AND BUTTERSCOTCH FROZEN BANANAS
Steps:
- Insert ice-pop sticks into the cut end of the bananas, halfway up. Place on a baking sheet and freeze until firm, at least 4 hours.
- Melt the chocolate in a double boiler, about 5 minutes.
- Line a large baking sheet with wax paper and set aside. Dip the frozen bananas in the butterscotch and then sprinkle with candied nuts or sprinkles. Place on the prepared baking sheet and drizzle with melted chocolate. Place back in the freezer for at least 30 minutes to set.
- Melt the butter in a medium saucepan over medium heat. Whisk in the brown sugar and salt. Cook, whisking continuously, until the sugar dissolves and caramelizes, about 5 minutes. Remove from the heat, carefully pour in the heavy cream, and then return to heat. Continue to cook until the mixture is smooth. Remove from the heat and let cool completely.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk the egg white until frothy. Fold in the brown sugar and salt, and then the peanuts, pecans and walnuts. Spread in a single layer on the prepared baking sheet. Bake until toasted and the sugar has melted, about 10 minutes. Let cool to room temperature, then roughly chop.
CAMPFIRE BANANA SPLITS
This was a recipe from my old Girl Scouting days. A very easy recipe for all ages that needs little adult supervision. Great for sleep-overs and backyard camping trips.
Provided by Toni Boncella Blyth
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 18m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the grill for high heat.
- Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
- Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
- Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
- Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 106.2 g, Fat 17.3 g, Fiber 6.9 g, Protein 4.7 g, SaturatedFat 10.1 g, Sodium 46.7 mg, Sugar 75.4 g
BUTTERSCOTCH BANANA SPLITS
These classic banana splits are topped with fresh whipped cream and warm homemade butterscotch sauce.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Make butterscotch sauce: In a small saucepan, combine 1/3 cup cream, butter, brown sugar, and corn syrup. Bring to a boil over high heat; cook, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Let cool to room temperature. Sauce can also be made up to 1 week ahead; cover and refrigerate in an airtight container.
- If sauce is refrigerated, place in microwave, before serving, for 30 seconds; stir. If still too thick, microwave for 15 seconds more, and stir again.
- Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
- Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.
BUTTERSCOTCH CHIP BANANA COOKIES
I was given one of these cake-like cookies and instantly asked for the recipe. I wasn't so sure about the butterscotch chips but after eating these cookies, they wouldn't be the same without them!
Provided by Mmm..Spaghetti
Categories Dessert
Time 18m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix flour, baking soda and salt, then set aside.
- Beat butter, sugar, brown sugar and vanilla in separate large bowl.
- Add eggs and bananas to bowl and beat well.
- Gradually add flour mix and beat well.
- Drop onto greased cookie sheet and bake 8 - 10 minutes.
Nutrition Facts : Calories 100.9, Fat 4.9, SaturatedFat 3.4, Cholesterol 14.3, Sodium 75.7, Carbohydrate 13.5, Fiber 0.2, Sugar 9.5, Protein 0.9
BUTTERSCOTCH RUM RAISIN BANANA SPLITS
Make and share this Butterscotch Rum Raisin Banana Splits recipe from Food.com.
Provided by Tebo3759
Categories Dessert
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sugar over medium heat in skillet.
- Swirl and cook until a golden carmamel Remove from heat, add raisins with water, butter, salt and rum Cook over med low heat until caramel is dissolved Divide ice cream between two dishes Half banana lengthwise then cut crosswise Arrange bananas in dishes Spoon butterscotch sauce over ice cream and bananas.
Nutrition Facts : Calories 374.2, Fat 10, SaturatedFat 6.2, Cholesterol 31.1, Sodium 362.9, Carbohydrate 65.2, Fiber 2.4, Sugar 55.1, Protein 2.4
BUTTERSCOTCH RUM RAISIN BANANA SPLITS
Categories Rum Dessert Kid-Friendly Quick & Easy Raisin Banana Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl let the raisins soak in the water. In a dry small heavy skillet heat the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the skillet occasionally, until it is a golden caramel, and remove the skillet from the heat. Add the raisins with the water, the butter, and the salt, stir in the rum, and cook the mixture over moderately low heat, stirring, until the caramel dissolved. Divide the ice cream between 2 dishes, halve the banana lengthwise and crosswise, and arrange 2 banana pieces in each dish. Spoon the butterscotch sauce over the ice cream and banana.
BUTTERSCOTCH BANANA DROPS
Most folks are surprised to learn that banana is the secret ingredient in these soft cookies. My grandmother shared the recipe with me some 30 years ago, and I've relied on it ever since.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 11 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, salt, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Beat in bananas. Stir in the oats, pecans, butterscotch chips and dates. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 97 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
BANANA SPLIT
Provided by Craig Seligman
Categories easy, quick, dessert
Time 15m
Yield 4 large servings
Number Of Ingredients 7
Steps:
- In a bowl, combine cream and sugar; whip until stiff peaks form. Divide ice cream among 4 bowls. Split bananas lengthwise and arrange around ice cream.
- Pour about 2 tablespoons butterscotch and 2 tablespoons ganache over each serving (refrigerate leftovers for another use). Top with a dollop of whipped cream and a cherry.
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- Make butterscotch sauce: In a small saucepan, combine 1/3 cup cream, butter, brown sugar, and corn syrup.
- Bring to a boil over high heat; cook, stirring occasionally, until sugar has dissolved, 2 to 3 minutes.
- Let cool to room temperature. Sauce can also be made up to 1 week ahead; cover and refrigerate in an airtight container.
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