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Photo of Bananas foster crisp by WW

Bananas foster crisp

11
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
Banana's Foster is a classic dessert made on the stovetop with bananas, rum, sugar, and butter. We take these classic flavors and bake them instead, topped with a simple ginger crumble for extra flavour and texture. They can be baked in a small gratin dish, or in small individual ramekins. This is a very easy dessert to scale up for a crowd or down to serve 2. Be sure to use very firm bananas so they stand up to the long cook time.

Ingredients

Cooking spray

1 spray(s)

Banana

2 medium, ripe but firm, halved lengthwise for large dish, or sliced into 1-inch rounds for ramekins

Uncooked rolled oats

5 tbsp(s), old-fashioned

Dark brown sugar

¼ cup(s)

Packed brown sugar

1 tsp(s)

Ground ginger

½ tsp(s)

Ground cinnamon

½ tsp(s)

Kosher salt

½ tsp(s), divided

Unsalted butter

4 tbsp(s), softened, divided

Rum

1 tbsp(s), dark variety

Vanilla extract

1 tsp(s)

Instructions

  1. Preheat oven to 350°F. Coat 12-oz gratin dish or four 4-oz ramekins with nonstick spray. If using gratin dish, place bananas in dish, cut-side up. If using ramekins, divide sliced bananas among ramekins. Place ramekins on small rimmed baking sheet.
  2. In spice mill, blender, or food processor, grind oats into coarsely ground flour. In small bowl, combine ground oats, 1 tsp sugar, ginger, cinnamon, and 1⁄4 tsp salt. Add 1 tbsp butter. Using your fingertips, smear butter into dry ingredients until topping is moist and crumbly.
  3. In small saucepan, melt remaining 3 tbsp butter over medium heat. Add remaining 1⁄4 cup sugar and cook, stirring to dissolve, until sugar is bubbly and starts to caramelize or instant-read thermometer registers 240°F, 3 to 4 minutes. Whisk in rum, vanilla, and remaining 1⁄4 tsp salt and cook for 1 minute. Carefully pour hot syrup evenly over bananas. Sprinkle topping over bananas.
  4. Bake bananas until topping is deep golden brown and juices are bubbling around edges, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
  5. Serving size: one 4-oz ramekin

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