Scalloped Bananas

Scalloped Bananas

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From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup gingersnap crumbs, (4 ounces, about 16 cookies)
  • 2 teaspoons canola oil
  • 1 teaspoon butter, melted
  • 1 large egg white
  • 2 tablespoons dark brown sugar
  • 1 teaspoon lemon juice
  • 3 large ripe, but firm bananas
  • Lemon wedges, and mint sprigs for garnish
  • 1/2 cup Ginger-Yogurt Cream, (recipe follows)

Preparation

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  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 information

  • Per serving: 324 calories; 9 g fat(3 g sat); 3 g fiber; 58 g carbohydrates; 5 g protein; 66 mcg folate; 12 mg cholesterol; 31 g sugars; 205 IU vitamin A; 10 mg vitamin C; 93 mg calcium; 2 mg iron; 182 mg sodium; 562 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 1 1/2 fruit, 1/2 low-fat milk, 2 other carbohydrate, 1 fat

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