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.
BANANA NUT BUTTERSCOTCH DROP COOKIES
These are yummy and quick to make. I buy bananas while on sale, let them ripen, then freeze them in their own skins. when I am ready to use them I just thaw and pop them right out of their skins
Provided by L DJ3309
Categories Drop Cookies
Time 22m
Yield 4 dozen
Number Of Ingredients 14
Steps:
- Mix dry ingredients together set aside.
- Cream sugar and butter, add eggs mixing in well, stir in bananas and flavoring, add dry ingredients and oatmeal fold in nuts and chips (The dough may seem a little sticky and you may be tempted to add more flour, but first try baking off a few. Found that adding more flour made them dry after baking, the oatmeal seems to swell some during the baking process).
- Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.
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.
BUTTERSCOTCH BANANA BREAD RECIPE
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combined mashed bananas, eggs, vegetable oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder.
- Then add flour and mix just until combined.
- Fold in butterscotch chips.
- Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 minutes or until the top is golden brown and an inserted toothpick comes out clean.
- ***You can also make this in 3 small mini loaf pans that have been sprayed with non stick cooking spray. The mini loaves cook for about 40-42 minutes.
Nutrition Facts : Servingsize 1 serving, Calories 1411 kcal, Fat 6 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 2352 mg, Carbohydrate 306 g, Sugar 56 g, Protein 38 mg
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.
THE BEST BUTTERSCOTCH BANANA BREAD
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
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.
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