Brown sugar, rum and cinnamon flavor these baked banana gratins.
Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 4 days.
- 1/4 cup packed light brown sugar
- 3 tablespoons water
- 1 tablespoon dark rum or lemon juice
- 1/4 teaspoon ground cinnamon
- 2 teaspoons butter
- 4 medium bananas
- 1 almond or hazelnut biscotti crushed (1/4 cup)
- 1 pint nonfat vanilla frozen yogurt or low-fat vanilla ice cream
Preheat oven to 450 degrees F. Coat four 1 to 1 1/2-cup gratin dishes or a shallow 1-quart baking dish with cooking spray.
Combine brown sugar, water, rum (or lemon juice) and cinnamon in a medium saucepan; bring to a simmer, stirring. Remove from heat and stir in butter.
Peel bananas and slice diagonally. Add to the sauce and toss to coat. Spoon into prepared dish(es). Sprinkle with biscotti crumbs. Bake gratins until bubbly, about 10 minutes. Serve hot or warm with a scoop of frozen yogurt (or ice cream).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
300 calories; 4g total fat; 2g total saturated fat; 13mg cholesterol; 77mg sodium; 62g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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