CINNAMON-SPICED BANANAS
The whole family will love this special treat that uses the microwave so it's ready in a flash. Plus, it's a delicious way to jazz up bananas and add more fruit to your diet. Janet Hommes - Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.
Nutrition Facts : Calories 211 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 50mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
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
SUPER MOIST RUM & RAISIN BANANA BREAD
This recipe by Nigella Lawson gives you a perfectly baked banana bread that's deliciously moist and chock full with dark rum-infused raisins and nuts. Go crazy with your favourite dried fruit and nuts with this one!
Provided by Celia Lim
Categories Cake Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- In a small saucepan, place the sultanas (or raisins) and add the dark rum (or bourbon). Bring to a boil over medium heat.
- Remove the saucepan from heat, cover with its lid. Let it sit for at least an hour, or until almost all the rum (or bourbon) has been absorbed into the sultanas (or raisins). Drain the excess liquor.
- Pre-heat the oven to 170 deg C (or 325 deg F). Grease and line a loaf tin (23 x 13 x 7 cm / 9 x 5 x 3 inches) with baking paper.
- Place the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. Mix together well till thoroughly combined with a wooden spoon or using your hands.
- In a mixer bowl, place the melted butter and sugar and beat until blended. Beat in the eggs, one at a time, then the mashed bananas. Then, with a wooden spoon, stir in the pecans (or walnuts), drained sultanas (or raisins) and vanilla extract. Stir in the flour mixture, a third at a time, combining well after each third.
- Pour out into prepared tin . Bake in the middle of the oven for 1 to 1 1/4 hours. At the end of 1 hour, test with a metal or bamboo skewer inserted into the centre of the loaf. If the skewer comes out with wet dough, continue to bake for another 5 minutes, and test again. Repeat every 5 minutes until skewer comes out somewhat clean of sticky batter. Leave in the tin on a rack to cool. Slice thickly or thinly as desired, and serve warm.
Nutrition Facts : ServingSize 1 g, Calories 275 kcal, Carbohydrate 35 g, Protein 4 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 193 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 6 g
BUTTERSCOTCH BANANA CREAM PIE
Provided by Food Network
Categories dessert
Time 10h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers just until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disk. Wrap in plastic and refrigerate for at least 2 hours, or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom. On a lightly floured surface, roll the dough to 1/8-inch thickness and place in the prepared pan, trimming the edges, and bake until light golden brown, approximately 20 minutes. Let cool completely. Pour the butterscotch filling into the pie crust that is still inside the tart pan and refrigerate for at least 3 hours. Slice the bananas, making concentric circles and top with sugar. Torch bananas briefly until golden and all the sugar is caramelized.
- In a bowl, whisk the cornstarch into 1/2 cup of the milk. Let rest for 1 minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a saucepan, over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk just to the simmering point (it will start to wiggle in the pot). While constantly whisking, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and, while constantly whisking and scraping the bottom of the pot, cook until tiny bubbles boil up for 10 seconds. Remove from the heat and strain.
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 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 RUM SAUCE
This is good on pound cake, angle food cake, it's a very good sauce for dipping strawberries and other fruit. Also great over ice cream.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients in med heavy saucepan.
- Bring to a boil.
- Reduce to low and cook 20 minutes.
- Add rum and vanilla.
BANANA DELIGHT
Turn the dessert into a mini banana split by drizzling on warm butterscotch sauce, plus chopped walnuts and a cherry.-Tabitha Allen, Cypress, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the wafer crumbs, sugar and cinnamon; set aside. , In a large skillet, saute the bananas in butter over medium heat for 1 minute. Sprinkle with crumb mixture; cook for 3 minutes or until heated through. Serve warm over ice cream.
Nutrition Facts :
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
RUM AND RAISIN BANANA BREAD
A soft, fluffy refined sugar free banana bread infused with the flavours of rum and raisin and topped with a sugar-free vanilla rum glaze.
Provided by Amanda | Naturally Sweet Kitchen
Categories Bread Quickbread
Time 1h5m
Number Of Ingredients 18
Steps:
- Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
- Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
- Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
- In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir together until combined.
- Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
- Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
- Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
- In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
- Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
- Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.
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- 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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