Banana Butterscotch Souffles You Wont Believe Are Low Fat Recipes

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BANANA BUTTERSCOTCH BREAD



Banana Butterscotch Bread image

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

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter
¾ cup white sugar
1 large egg
3 ripe bananas, mashed
¾ cup butterscotch chips
½ cup chopped walnuts

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

BUTTERSCOTCH BANANA BREAD RECIPE



Butterscotch Banana Bread Recipe image

Yield 10

Number Of Ingredients 11

3 bananas (ripe and mashed)
1 egg
1/2 cup vegetable oil
3/4 cup granutlated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
3/4 cup butterscotch chips

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

BANANA SOUFFLéS



Banana Soufflés image

Sweet, creamy mashed banana pulp is an ideal soufflé base, but if you think bananas are just too humble to be turned into an elegant dessert worthy of serving to guests, try these simple soufflés spruced up with some warm chocolate sauce passed alongside. Be sure the bananas that you use are really ripe-the skins of yellow bananas (as opposed to red ones that are less common) should be covered with black speckles and their texture should be soft.

Yield makes 4 servings

Number Of Ingredients 7

2 medium very ripe bananas, mashed
2 teaspoons rum
1/2 teaspoon freshly squeezed lemon juice
1/2 cup (125 ml) pastry cream (page 236)
4 large egg whites, at room temperature
Pinch of salt
2 tablespoons (30 g) sugar, plus more for sprinkling

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 CHOCOLATE-CHIP SOUFFLES



Banana Chocolate-Chip Souffles image

Categories     Chocolate     Egg     Fruit     Dessert     Bake     Quick & Easy     Banana     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 4

3 large egg whites
1/3 cup sugar
2 firm-ripe bananas (each about 6 ounces)
2 1/2 tablespoons miniature semisweet chocolate chips

Steps:

  • Preheat oven to 450°F. and lightly butter six 3/4-cup ramekins (3 1/2 inches in diameter by 1 1/2 inches high).
  • In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks. Coarsely grate bananas onto meringue and gently fold with chocolate chips into meringue.
  • Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. Run a knife around sides of ramekins, freeing mixture to aid rising, and bake soufflés in middle of oven until puffed and golden brown, about 15 minutes.
  • Serve soufflés immediately.

BANANA BUTTERSCOTCH SOUFFLES YOU WON'T BELIEVE ARE LOW FAT



Banana Butterscotch Souffles You Won't Believe are Low Fat image

This is a wonderful low-fat dessert. It is easy to prepare but looks fancy. The bananas need to be pretty firm. It needs to be served right away as the souffles will fall very quickly. Also, if you have ramekins big enough to hold 2 cups then use those. If not, use ceramic bowls that are oven safe. From "Eating For IBS".

Provided by ladypit

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

3 large egg whites
1/4 cup white sugar
2 bananas
2 tablespoons butterscotch chips

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.

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