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


Recipe Summary test

45 mins

Nutrition Profile:



Ingredient Checklist


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.

  • 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

Nutrition Facts

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.

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