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Broiled Banana Crisp Recipe

For a quick dessert, try this wonderful banana recipe. The oats and brown sugar add a wonderful sweetness and crunch to this crisp.—Dorothy Sander, Fairfax, Minnesota

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Broiled Banana Crisp Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

2 small firm bananas
1 tablespoon lemon juice
2 tablespoons quick-cooking oats
2 tablespoons brown sugar
4-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cold butter
Vanilla ice cream, optional

Directions

Peel bananas; cut in half lengthwise, then widthwise. Place bananas in a greased 9-in. square dish. Sprinkle with lemon juice.
Combine the oats, brown sugar, flour, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas.
Broil 4-6 in. from the heat for 3-4 minutes or until bubbly. Serve with ice cream if desired. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 289 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 122 mg sodium, 46 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Broiled Banana Crisp in Country Woman May/June 2003, p35

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.