Try serving these gingersnap-crusted bananas as an April Fools’ joke—they look like breaded scallops, especially with "tartar" sauce served alongside.
- 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 (see recipe link)
Companion recipe: Ginger-Yogurt Cream
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
324 calories; 9g total fat; 3g total saturated fat; 12mg cholesterol; 226mg sodium; 58g carbohydrates; 3g fiber; 5g 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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