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Scalloped Bananas

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  45 Minutes
  4 servings, 6 "scallops" each
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 above)
Other necessary recipes:
Ginger-Yogurt Cream
Scalloped Bananas Recipe at
Preheat oven to 450°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 © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Nutrition Facts per Serving
Yield:   4 servings, 6 "scallops" each
Calories: 324
Fat. Total: 9g
Protein: 5g
Carbohydrates, Total: 58g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 12mg
Sodium: 226mg
% Cal. from Fat: 25%
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