Butterscotch Bananas
Top Rated Recipe
Key Details:
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prep time: 5 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Bananas
Vanilla ice cream
Butter
Brown sugar
Milk
About Butterscotch Bananas
Table of Contents
Baked bananas served
with butterscotch sauce
- Ripe bananas 4
- Vanilla ice cream as required
- Tutti fruitti as required
- Red cherries 1 tbsp
Step 1.Preheat oven to 170º C.
Step 2.Arrange the bananas on a baking tray without peeling them. Keep the tray in the preheated oven and bake for 10 minutes.
Read MoreIngredients
- Ripe bananas 4
- Vanilla ice cream as required
- Tutti fruitti as required
- Red cherries 1 tbsp
- Fresh mint sprigs a few
- Sauce
- Butter 2 tbsps
- Brown sugar ¼ cup
- Milk ¼ cup
- Vanilla essence ¼ tsp
How to Make Butterscotch Bananas (Stepwise Photos)
Method
- Preheat oven to 170º C.
- Arrange the bananas on a baking tray without peeling them. Keep the tray in the preheated oven and bake for 10 minutes.
- To make butterscotch sauce, heat butter in a non-stick pan, add brown sugar and mix and stir till the sugar melts. Add milk and mix well and let the mixture boil for 5 minutes or till it thickens.
- Remove from heat and add vanilla essence and mix well. Set aside to cool.
- Remove bananas from the oven and peel them. Cut them lengthwise and arrange in a serving dish. Cover them with a few scoops of vanilla ice cream and pour butterscotch sauce on top.
- Sprinkle tutti fruitti and red cherries and serve immediately garnished with a sprig of fresh mint.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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