Scalloped Bananas

March/April 1996

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

Scalloped Bananas

Makes: 4 servings, 6 "scallops" each

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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)

This recipe calls for:


  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.


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.

Nutrition Bonus: Vitamin C, Folate, & Potassium (16% daily value).

Carbohydrate Servings: 4

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

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Recipe Categories

Type of Dish
Desserts, fruit
Health & Diet Considerations
Low cholesterol
Low sodium
High fiber
High potassium
Ease of Preparation
Total Time
45 minutes or less
Preparation/ Technique
March/April 1996
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