Banana Butterscotch Souffles You Wont Believe Are Low Fat Food

BANANA SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
• Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
• Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
• Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
• Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.

BANANA BUTTERSCOTCH BREAD

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.

BUTTERSCOTCH BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees. Spray the bottom of your muffin tins with nonstick spray and wipe out the excess. Or line the pan with 20 liners.
• Beat the butter and sugars until light and fluffy. Add the egg, bananas, and vanilla and mix again.
• Stir together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Slowly beat this into the butter mixture.
• Stir in 1 cup butterscotch chips gently. Let the batter rest in the bowl for 10 minutes.
• Spoon the batter evenly into the prepared pan or liners. Top the batter with the extra butterscotch chips. Bake for 20 minutes.
• Remove the pan from the oven and let the muffins cool in the pan for 2-3 minutes. Loosen the muffins from the pan and gently remove them.

BANANA BUTTERSCOTCH SOUFFLES YOU WON'T BELIEVE ARE LOW FAT

Steps:

• Preheat the oven to 450 degrees.
• Spray your bowls (or ramekins) with cooking spray.
• Beat the egg whites until there are soft peaks.
• Slowly add the sugar as you continue to beat the egg whites until they hold stiff peaks.
• Put the butterscotch chips in a food processor and pulse until they are chopped.
• Set aside.
• Using a small hand grater, grate the bananas into the egg whites.
• Then add the butterscotch chips.
• Fold everything together.
• Put the bowls onto a cookie sheet.
• Put the egg mix into each bowl.
• Run a knife around the inside of each bowl.
• Bake in the center of the oven for 15 minutes or until puffed and golden brown.

BANANA SOUFFLE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside., In a small saucepan over medium heat, melt butter. Stir in the bananas, sugar and cornstarch until blended. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in lemon juice, rum and lemon zest., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into banana mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.

HOT BANANA SOUFFLE

Steps:

• Preheat over to 200c/fan 170/gas 6
• Butter 3 individual ramekins then dust with sugar, by placing a tablespoon of sugar in each, and rolling it around the ramekin ensuring that it sticks to the bottom and sides. Shake off any excess.
• Mash the banana with 2 egg yolks until smooth - can be done in a liquidizer or processor.
• In a separate large, clean bowl, whisk the egg whites and caster sugar until firm
• Fold in the banana & egg yolk puree into the beaten egg whites
• Pour mixture into individual ramekins
• Cook in oven for 10 minutes, until risen and golden on top
• Serve with hot chocolate sauce and suggest to your guests to make a hole in the middle of the souffle and pouring in the chocolate sauce, then sit back and watch the wonder on your guests faces - they will love it!

LOW FAT BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl combine eggs, mashed banana, sugar, and applesauce.
• Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; mix well.
• Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 to 60 minutes, until crust is golden brown.
• Cut into slices and serve.

THE BEST BUTTERSCOTCH BANANA BREAD

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.