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.

Jerrelle Guy
Source: Better Homes and Gardens


Carson Downing

Recipe Summary

20 mins
1 hr (includes cooling)


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; total fat 23g; saturated fat 14g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 62mg; sodium 429mg; potassium 576mg; carbohydrates 66g; fiber 4g; sugar 42g; protein 4g; trans fatty acid 1g; vitamin a 760IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 46mcg; vitamin b12mcg; calcium 83mg; iron 2mg.