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Scalloped Bananas
Try serving these gingersnap-crusted bananas as an April Fools' joke--they look like breaded scallops, especially with “tartar” sauce served alongside.
total:
45 mins
Servings:
4

Ingredients

Directions

  • 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.

Associated Recipes

Ginger-Yogurt Cream

Nutrition Facts

Per Serving:
324 calories; protein 5.3g; carbohydrates 58.5g; dietary fiber 3.3g; sugars 30.7g; fat 9.1g; saturated fat 3.3g; cholesterol 12.4mg; vitamin a iu 205.3IU; vitamin c 9.7mg; folate 65.9mcg; calcium 92.8mg; iron 2.2mg; magnesium 48.5mg; potassium 561.8mg; sodium 182mg; thiamin 0.1mg.
Exchanges:

1 1/2 fruit, 1/2 low-fat milk, 2 other carbohydrate, 1 fat
© Copyright 2021 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 01/18/2021
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© Copyright 2021 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 01/18/2021