Try serving these gingersnap-crusted bananas as an April Fools' joke--they look like breaded scallops, especially with “tartar” sauce served alongside. Source: EatingWell Magazine, March/April 1996

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Associated Recipes

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line a baking sheet with foil. Set a rack on top and coat it with cooking spray.

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  • 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.

  • 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.

  • 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 Facts

324 calories; 9.1 g total fat; 3.3 g saturated fat; 12 mg cholesterol; 182 mg sodium. 562 mg potassium; 58.5 g carbohydrates; 3.3 g fiber; 31 g sugar; 5.3 g protein; 205 IU vitamin a iu; 10 mg vitamin c; 66 mcg folate; 93 mg calcium; 2 mg iron; 48 mg magnesium;