Scotcheroo Banana Bread Recipes

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SCOTCHEROO BANANA BREAD



Scotcheroo Banana Bread image

Number Of Ingredients 14

1 1/2 cups All Purpose flour
1 1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp ground cinnamon
1/8 tsp salt
2 slightly beaten egg whites
4 medium, overripe bananas
3/4 c. sugar
1 teaspoon vanilla
1/4 c. vegetable oil
3.4 ounces butterscotch pudding mix (dry)
1 c. semi sweet chocolate chips
2 cups butterscotch chips
3/4 cup creamy peanut butter

Steps:

  • Preheat oven to 350 degrees F.
  • Mash the bananas (I usually beat mine in my stand mixer using the paddle attachment) until mostly smooth.
  • Mix in the egg whites, sugar, vanilla, pudding mix, and oil, mix well.
  • Add the flour, baking powder, baking soda, cinnamon, and salt. Only mix until the batter forms. Fold in the chocolate chips using a rubber spatula.
  • Pour batter into a greased and parchment lined loaf pan. A standard loaf pan will need to bake for about 45 minutes. Baking time will vary depending on the size of the loaf pan. A toothpick should come out clean before the removing the bread from the oven.
  • Let cool for 10-20 minutes before removing from the pan.
  • Over low heat in a medium sauce pan, mix together the butterscotch chips and peanut butter until smooth and melted. Spread over the banana bread and let cool to set.

Nutrition Facts : ServingSize 10-12

SCOTCHAROOS



Scotcharoos image

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

Provided by WALLEYE

Categories     Desserts     Cookies

Time 1h30m

Yield 24

Number Of Ingredients 6

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Steps:

  • Generously butter a 9x13 inch baking pan. Set aside.
  • In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
  • Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
  • In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 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

CHOCOLATE-BANANA BREAD



Chocolate-Banana Bread image

Bake banana bread with a whole-grain Cheerios® cereal boost and a chocolate twist.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h45m

Yield 16

Number Of Ingredients 13

2 cups Banana Nut Cheerios™ cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature semisweet chocolate chips
1/2 cup Banana Nut Cheerios™ cereal

Steps:

  • Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
  • In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
  • Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 15 g, TransFat 0 g

BANANA BREAD



Banana Bread image

This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 10

1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal™ All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Steps:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
  • Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
  • Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg

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