Bananacrisp Recipes

BAKED BANANA CHIPS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush slices with lemon juice.
• Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
• Let bananas cool until crispy, at least 5 minutes.

BANANA CREPES

Steps:

• Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
• Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
• Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

BANANA CHIPS

Steps:

• Slice a banana into 1/8-inch-thick rounds and lay on a greased baking sheet. Bake at 200 degrees F until golden, 2 to 3 hours. Let harden at room temperature.

BANANAS FOSTER CRISP

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.

BANANA CREPES

Steps:

• In a bowl, whisk together first 6 ingredients; let stand 20 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , For filling, place butter, sugar, orange zest and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm., To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.

BANANA CRISP

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.

BANANA CRISP

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.