Banana Crisp 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 APPLE CRISP

Steps:

• 1. Combine apples, bananas, pineapple orange juice, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg in 9x9 baking pan.
• 2. Blend together the sugar, oats, flour and remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
• 3. Cut the margarine with pastry blender or 2 knives until mixture is crumbly. Mix in almonds and sprinkle over fruit. Cut in margarine with pastry blender or 2 knives until mixture is crumbly. Mix in almonds and sprinkle over fruit.
• 4. Bake in preheated 350 oven for 45 minutes or until topping is brown.Cool slightly and serve topped with ice cream or whipped cream if desired.

BANANA CRISP

Steps:

• 1. Peel and slice the bananas. Divide the slices evenly among 4 ungreased 6-ounce ramekins or souffle dishes.
• 2. In a small bowl, combine 2 Tbsp. melted butter and the lemon juice. Mix well. Drizzle the butter mixture over the bananas in each ramekin.
• 3. In a small bowl, combine the oats, walnuts, brown sugar and the remaining melted butter. Mix well. Sprinkle the oat mixture evenly over the bananas.
• 4. Bake in a preheated 375-degree oven until the bananas are hot and the topping is bubbly, about 10 to 12 minutes. Serve warm with the ice cream and a sprinkle of cinnamon.
• 5. SOME VARIATIONS: For a tropical taste, use lime juice instead of lemon juice and add 1 tsp. grated fresh ginger. Substitute unsweetened coconut for the walnuts. Add 1/4 tsp. ground cloves to the butter and lemon juice mixture. The flavor of the spice is utterly delicious in this dessert!

CRISPY BANANA COOKIES

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.

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.

SUPER EASY HEALTHY APPLE CRISP RECIPE (VEGAN!)

Steps:

• Preheat the oven to 375F and grease a medium sized casserole dish or cast iron skillet with oil. Set aside. Make sure the apples are peeled and sliced thinly. Measure out all remaining ingredients.
• In a large bowl, combine the apple slices, lemon juice, and 1 tbsp cinnamon with 1/2 tbsp pumpkin spice or spice blend. Once coated evenly, pour into your prepared casserole dish, and set aside.
• In a medium bowl, whisk together the oats, flour, and spices. Add in the maple syrup and melted coconut oil, and combine until all dry ingredients have been absorbed. Add in your nuts and/or seeds here as well.
• top the apple slices with the crumble topping until all of the apples have been covered.
• Cover with tin foil and place into the oven to bake for 30 minutes, then remove the tin foil and bake the apple crisp for another 18-20 minutes. Remove from oven using an oven mix and let cool for 10 minutes. You can carefully place a piece of tinfoil back over to maintain moisture.
• Serve with your favorite ice cream! Store any leftovers in an air tight container for up to 5 days in the fridge.

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.