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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996

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Recipe Summary

total:
45 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

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.

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Nutrition Facts

324 calories; protein 5.3g 11% DV; carbohydrates 58.5g 19% DV; dietary fiber 3.3g 13% DV; sugars 30.7g; fat 9.1g 14% DV; saturated fat 3.3g 17% DV; cholesterol 12.4mg 4% DV; vitamin a iu 205.3IU 4% DV; vitamin c 9.7mg 16% DV; folate 65.9mcg 17% DV; calcium 92.8mg 9% DV; iron 2.2mg 12% DV; magnesium 48.5mg 17% DV; potassium 561.8mg 16% DV; sodium 182mg 7% DV; thiamin 0.1mg 10% DV.