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
CREAMY BUTTERSCOTCH PUDDING
Steps:
- Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
- Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
- Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!
CREAMY BUTTERSCOTCH PUDDING
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
CREAMY BUTTERSCOTCH PUDDING WITH BANANAS
Sweet, creamy and delicious, this butterscotch pudding makes a quick dessert for four. Top with sliced bananas and chopped walnuts just because.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min.
- Refrigerate 5 min.
- Spoon into 4 dessert dishes. Top with bananas and nuts.
Nutrition Facts : Calories 210, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
GRILLED BANANA BUTTERSCOTCH TOFFEE PUDDING
Provided by Katie Lee Biegel
Categories dessert
Time 4h50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the butterscotch pudding mix, condensed milk and 1 1/2 cups water in a bowl and use an electric mixer to mix well. Refrigerate until set up according to the package directions.
- Whip the cream in another bowl until soft peaks form. Gently fold half of the whipped cream into the set pudding. Fold in the second half until it's light and fluffy, taking care not to overmix. Refrigerate until ready to assemble the banana pudding.
- Preheat an outdoor grill or a grill pan to medium-high heat.
- Brush the cut side of each banana with the melted butter. Grill, cut-side down, until grill marks appear, about 2 minutes. Flip and let cook an additional 30 seconds to 1 minute. Remove from the grill and let cool until cool enough to touch. Peel, then slice 1/4-inch-thick.
- Line the bottom of a 9-by-13-inch baking dish with a layer of vanilla wafers. Layer on half of the butterscotch pudding, then half of the bananas, then a light sprinkle of crushed toffee bar. Repeat the layers, for a total of 2 layers. Refrigerate 4 hours or up to overnight before serving.
BUTTERSCOTCH-BANANA CREAM PIE
It's just butterscotch pudding and bananas in a ready-made graham pie crust, but this cream pie has the power to make any occasion special!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly.
- Slice 1-1/2 of the bananas; spread onto bottom of crust. Cover with pudding.
- Refrigerate 4 hours. Spread COOL WHIP over pie just before serving. Slice remaining banana; arrange over pie.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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