Banana Brown Betty Recipe

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Banana Brown Betty Recipe

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5 1
Publisher Photo
At home in Bremen, Indiana, Kathleen Starcevich recalls that her three kids used to “go bananas” over this delicious, down-home dessert flavored with a sunny splash of orange juice, brown sugar, bananas and cinnamon.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 cup orange juice, divided
  • 3 tablespoons sugar
  • 1 tablespoon butter
  • 6 small firm bananas, cut into chunks
  • 6 tablespoons dry bread crumbs
  • TOPPING:
  • 1/3 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter

Directions

In a large skillet, combine 1/4 cup orange juice, sugar and butter. Cook and stir over medium heat until light caramel in color, about 3 minutes. Remove from the heat. Add bananas and stir gently to combine.
Spoon half of banana mixture into six 6-oz. ramekins or custard cups coated with cooking spray. Sprinkle each with 1 tablespoon bread crumbs. Top with remaining banana mixture. Spoon 2 tablespoons remaining orange juice over each.
In a small bowl, combine the oats, brown sugar, orange peel, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas.
Place ramekins in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 6 servings.
Originally published as Banana Brown Betty in Light & Tasty February/March 2007, p51

Nutritional Facts

1 each: 272 calories, 9g fat (5g saturated fat), 20mg cholesterol, 188mg sodium, 49g carbohydrate (35g sugars, 3g fiber), 3g protein.

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  • 1 cup orange juice, divided
  • 3 tablespoons sugar
  • 1 tablespoon butter
  • 6 small firm bananas, cut into chunks
  • 6 tablespoons dry bread crumbs
  • TOPPING:
  • 1/3 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter
  1. In a large skillet, combine 1/4 cup orange juice, sugar and butter. Cook and stir over medium heat until light caramel in color, about 3 minutes. Remove from the heat. Add bananas and stir gently to combine.
  2. Spoon half of banana mixture into six 6-oz. ramekins or custard cups coated with cooking spray. Sprinkle each with 1 tablespoon bread crumbs. Top with remaining banana mixture. Spoon 2 tablespoons remaining orange juice over each.
  3. In a small bowl, combine the oats, brown sugar, orange peel, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas.
  4. Place ramekins in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 6 servings.
Originally published as Banana Brown Betty in Light & Tasty February/March 2007, p51

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