Banana Butterscotch Souffles You Wont Believe Are Low Fat Recipes

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 BREAD RECIPE

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.

BANANA SOUFFLéS

Steps:

• Position an oven rack in the upper third of the oven and preheat the oven to 400°F (200°C). Butter four 4-ounce (125-ml) ramekins or soufflé molds. Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess. Set the ramekins on a baking sheet.
• To make the soufflé base, in a large bowl, thoroughly mix together the mashed bananas, rum, lemon juice, and pastry cream.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the egg whites and salt on low speed until frothy. Increase the speed to high, gradually add the 2 tablespoons (30 g) sugar, and continue whisking until the whites form shiny, stiff peaks.
• Fold one-quarter of the whipped egg whites into the soufflé base, then gently fold in the remaining whites, taking care not to deflate them. A few streaks of egg whites are preferable to an overfolded and deflated soufflé mixture.
• Divide the soufflé mixture evenly among the prepared ramekins, filling each to just below the rim, then sprinkle with a light, even dusting of sugar. Bake until the tops are nicely browned and the soufflés quiver softly when gently nudged, about 10 minutes.
• Serve the soufflés right away.
• Pass a pitcher of Bittersweet Chocolate Sauce (page 243) or Raspberry Sauce (page 246) at the table for pouring into the soufflés.
• The soufflé mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.
• You can make a less rich version of these soufflés (that also happens to be gluten-free) by simply substituting 4 teaspoons of sugar for the pastry cream when making the soufflé base.
• For CHOCOLATE CHIP BANANA SOUFFLÉS, add about 2 ounces (60 g) chopped dark or milk chocolate to the soufflé base when folding in the egg whites.

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.