Butterscotch Rum Raisin Banana Splits Recipes

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BUTTERSCOTCH BANANA CREAM PIE



Butterscotch Banana Cream Pie image

Provided by Food Network

Categories     dessert

Time 10h10m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 cups flour
7 teaspoons sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pea sized bits
1 large egg beaten with 1 cup ice water
Butterscotch filling, recipe follows
3 bananas
1/2 cup sugar
1/2 cup cornstarch
3 cups milk
2 eggs
2 egg yolks
2 teaspoons vanilla extract
3/4 cup lightly packed dark brown sugar
3 tablespoons unsalted butter
1 tablespoon bourbon

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 RUM RAISIN BANANA SPLITS



Butterscotch Rum Raisin Banana Splits image

Categories     Rum     Dessert     Kid-Friendly     Quick & Easy     Raisin     Banana     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 8

2 tablespoons raisins
1/4 cup water
1/3 cup sugar
1/2 tablespoon unsalted butter
1/8 teaspoon salt
2 tablespoons rum
2 to 4 scoops of vanilla ice cream
1 banana

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



Butterscotch Rum Sauce image

Categories     Sauce     Rum     Scotch     Nut     Quick & Easy     Winter     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 8

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired

Steps:

  • In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.

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 SPLITS



Butterscotch Banana Splits image

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

1 cup heavy cream
6 tablespoons butter
1/3 cup packed light-brown sugar
3 tablespoons light corn syrup
2 tablespoons granulated sugar
8 bananas, peeled and split lengthwise
2 pints chocolate ice cream (or your favorite)
1/2 cup salted peanuts, roughly chopped (optional)
8 maraschino cherries (optional)

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 SAUCE



Butterscotch Rum Sauce image

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

1 1/2 cups firmly packed brown sugar
2/3 cup white corn syrup
1/4 cup half-and-half
1/4 cup butter
1/2 teaspoon rum extract
1/2 teaspoon vanilla

Steps:

  • Mix first 4 ingredients in med heavy saucepan.
  • Bring to a boil.
  • Reduce to low and cook 20 minutes.
  • Add rum and vanilla.

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

ELVIS' PUDDING CAKE



Elvis' Pudding Cake image

I love the flavors of peanut butter and banana together, and this slow-cooker pudding cake is just like eating an Elvis sandwich, only sweeter! Banana chips add a surprisingly crunchy texture; find them near the dried fruit in your grocery store. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 12 servings.

Number Of Ingredients 6

3 cups cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
1 package banana cake mix (regular size)
1/2 cup creamy peanut butter
2 cups peanut butter chips
1 cup chopped dried banana chips

Steps:

  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Transfer to a greased 5-qt. slow cooker., Prepare cake mix batter according to package directions, adding peanut butter before mixing. Pour over pudding. Cover and cook on low for 3 to 3-1/2 hours or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter chips; cover and let stand until partially melted, 15-20 minutes. Top with banana chips.

Nutrition Facts : Calories 574 calories, Fat 29g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 564mg sodium, Carbohydrate 67g carbohydrate (44g sugars, Fiber 3g fiber), Protein 14g protein.

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