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20 minute dinner recipes

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Scalloped Bananas

http://www.eatingwell.com/recipes/scalloped_bananas.html

From EatingWell:  March/April 1996

Try serving these gingersnap-crusted bananas as an April Fools' joke—they look like breaded scallops, especially with “tartar” sauce served alongside.

4 servings, 6 "scallops" each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F. Line a baking sheet with foil. Set a rack on top and coat it with cooking spray.
  2. Combine gingersnap crumbs, oil and butter in a shallow dish, crumbling with your fingertips until well blended; set aside. Whisk together egg white, brown sugar and lemon juice in a medium bowl; set aside.
  3. Peel bananas and trim pointed tips. Cut bananas into 3/4-inch rounds. Dip about 6 banana pieces into the egg white mixture, then, with 2 forks, transfer them to the crumb mixture. Roll the banana pieces in the crumbs with 2 clean forks until evenly coated. Place on the prepared rack. Repeat with the remaining bananas.
  4. Bake until crisp, golden and heated through, about 8 to 12 minutes. Arrange the hot “scallops” on dessert plates, garnish with lemon wedges and mint sprigs and pass the Ginger-Yogurt Cream separately.

Nutrition

Per serving : 324 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 12 mg Cholesterol; 58 g Carbohydrates; 5 g Protein; 3 g Fiber; 226 mg Sodium; 577 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 1/2 low-fat milk, 2 other carbohydrate, 1 fat