Banana Crisp Recipes

BANANA CRISP

Banana Crisp image

While sailing I found myself with a bunch of bananas that were ripening too quickly, so came up with this quick, easy, delicious dessert. It's sophisticated enough to serve to guest!

Provided by Galley Wench

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large firm ripe bananas
1 tablespoon lime juice (or lemon juice)
1 tablespoon orange-flavored liqueur (like cointreau)
1/4 teaspoon grated nutmeg
3 tablespoons brown sugar
1/4 cup all-purpose flour
1/4 cup oatmeal
1/4 cup coconut (shredded)
1/4 cup butter

Steps:

Preheat oven to 400 degrees.
Butter 9 inch pie pan or shallow baking dish.
Topping:.
In small bowl mix together flour, oatmeal, sugar, coconut and butter.
With fingertips, blend the ingredients until the mixture resembles coarse crumbs.
In separate bowl combine orange liquor and lime juice.
Peel bananas and slice them on the diagnal in 1/4 inch ovals.
Arrange the slices in a single overlapping layer and sprinkle with lime juice mixture, nutmeg and brown sugar.
Sprinkle topping evenly over the bananas.
Bake until the juices are bubbly and the topping is crisp and brown, about 20 minutes.
Serve warm with fresh cream, yogurt or ice cream.

BANANA CRISP

Banana Crisp image

A diffrent kind of fruit crisp. It works equally well with slightly underripe or fully ripe bananas (just not mushy ones!). Serve with either whipped cream or ice cream (try coconut). If you don't want to use rum, omit it or use 1 teaspoon of rum extract for flavor.

Provided by Sweet PQ

Categories Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 firm bananas, peeled
1 tablespoon brown sugar
2 tablespoons orange juice (or any tropical juice blend)
1 teaspoon grated orange rind
2 tablespoons light rum (optional)
1/4 teaspoon vanilla extract
1 cup flour
2/3 cup brown sugar
1/2 cup rolled oats
2 tablespoons shredded coconut
1/2 cup butter, melted

Steps:

Slice the bananas diagonally into a buttered 8" dish and sprinkle with the brown sugar.
Mix orange juice, rind, rum and vanilla. Sprinkle this over the bananas and gently blend.
Combine topping ingredients & sprinkle evenly over the bananas. Make sure you cover the bananas completely so they don't change colour.
Bake @ 350* for 25 minutes, or until golden.Serve warm.

BANANAS FOSTER CRISP

Bananas Foster Crisp image

Top banana crisp with whipped cream for a tempting baked dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

3 cups sliced bananas (4 medium)
1/3 cup packed brown sugar
2 tablespoons butter, melted
1 tablespoon cornstarch
1 tablespoon dark rum
3/4 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/8 teaspoon salt
1/3 cup butter, softened
1/3 cup chopped pecans
Sweetened whipped cream, if desired
Fresh mint leaves, if desired

Steps:

Heat oven to 400°F. Spray 4 (8- to 10-oz) individual baking dishes (ramekins) or custard cups with cooking spray.
In medium bowl, mix bananas, 1/3 cup brown sugar, the melted butter, cornstarch and rum. Divide mixture evenly among baking dishes. Place dishes on cookie sheet.
In small bowl, mix flour, 1/2 cup brown sugar and the salt. Stir in softened butter, using fork or fingers, until mixture is crumbly. Stir in pecans. Sprinkle evenly over banana mixture.
Bake 23 to 25 minutes or until filling is bubbly and topping is golden brown. Let stand 10 minutes. Serve warm with whipped cream. Garnish with mint.

Nutrition Facts : Calories 630, Carbohydrate 92 g, Fat 5 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 270 mg

CRISPY BANANA COOKIES

Crispy Banana Cookies image

These spiced banana cookies are crispy on the outside and soft in the inside.

Provided by Ruben Jerez

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 35m

Yield 30

Number Of Ingredients 11

Ingredients

¾ cup white sugar
½ cup butter
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
4 ounces sun-dried bananas, cut into small pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 41.3 mg, Sugar 7.1 g

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