Recipes and Cooking Bananas Foster Crisp 5.0 (1) 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. By Jerrelle Guy Jerrelle Guy Instagram Website Jarrelle Guy is a trained chef, food stylist, and food photographer. She is the owner of her own photography studio and a successful food blogger with Chocolate for Basil. In her blog, she creates delicious recipes suitable for vegetarian and gluten-free diets. Her award-winning cookbook Black Girl Baking highlights her journey as a chef, and she's also the author of The Tower Air Fryer Cookbook. Her recipes have appeared in Better Homes & Gardens, The New York Times, and Southern Living.Jarrelle earned a master's degree in gastronomy from Boston University. Learn about BHG's Editorial Process Published on October 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts Ingredients Butter, softened 4 medium ripe but firm bananas, halved lengthwise, then cut in half crosswise ½ cup crushed gingersnap cookies (2 ounces) 2 tablespoon all-purpose flour 1 tablespoon plus 1/4 cup packed brown sugar ½ teaspoon salt 5 tablespoon unsalted butter, softened 2 tablespoon dark rum or apple cider or juice ½ teaspoon vanilla Vanilla ice cream Directions 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. Rate it Print Nutrition Facts (per serving) 489 Calories 23g Fat 66g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 489 % Daily Value * Total Fat 23g 29% Saturated Fat 14g 70% Cholesterol 62mg 21% Sodium 429mg 19% Total Carbohydrate 66g 24% Total Sugars 42g Protein 4g Vitamin C 10.5mg 53% Calcium 83mg 6% Iron 1.6mg 9% Potassium 576mg 12% Fatty acids, total trans 1g Folate, total 45.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.