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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
This recipe is:
Quick
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 BasicsLook 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.
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.
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