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Baking these crisps in shallow au gratin dishes means more of the banana browns and caramelizes. If you don't have au gratin minis, use a deep dish pie plate instead.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Butter four 10-oz. shallow ramekins and place on a rimmed baking sheet. Divide bananas among ramekins.

  • In a small bowl combine crushed cookies, flour, 1 Tbsp. brown sugar, and 1/4 tsp. salt. Add 2 Tbsp. unsalted butter; stir together until crumbly.

  • In a small saucepan melt remaining 3 Tbsp. unsalted butter over medium. Stir in remaining 1/4 cup brown sugar. Bring to boiling; reduce heat. Boil gently 3 minutes, stirring frequently. Remove from heat. Carefully whisk in rum, vanilla, and an additional 1/4 tsp. salt; mixture will foam up. Return to boiling. Boil gently 1 minute more, stirring constantly. Spoon hot syrup over bananas. Sprinkle cookie mixture over each.

  • Bake 25 to 30 minutes or until bubbly and browned. Let cool 15 minutes. Serve crisps warm with ice cream. Makes 4.

Nutrition Facts

489 calories; fat 23g; cholesterol 62mg; saturated fat 14g; carbohydrates 66g; mono fat 7g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 42g; protein 4g; vitamin a 759.7IU; vitamin c 10.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.5mg; folate 45.7mcg; vitamin b12 0.2mcg; sodium 429mg; potassium 576mg; calcium 83mg; iron 1.6mg.