Cut the bananas in half lengthwise; then halve them crosswise.
In a large nonstick skillet, cook the butter, brown sugar and ginger over medium heat until melted. Add the pecans and cook, stirring, for 1 minute.
Add the banana pieces and cook on one side until lightly browned, about 45 seconds. Turn and brown on the other side, about 45 seconds. Remove from the heat.
Scoop some frozen yogurt onto 4 dessert plates. Spoon the bananas and caramel-nut sauce on top; serve.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 253; Total Fat: 7g; Saturated Fat: 3g; Sodium: 50mg; Carbohydrates: 46g; Fiber: 1g; Protein: 3g
Extra: Yogurt Dipped Banana Pops
4 ripe and firm bananas, peeled and cut into half crosswise
1-1/2 cup flavored yogurt (your choice)
1 cup toppings such as chocolate sprinkles, crushed cereal, crushed cookies, granola, rice crispies, chopped nuts, etc.
Insert stick into the cut end of each banana. Freeze bananas for 1 hour or until solid. Dip frozen bananas into yogurt, coating all sides. Place toppings on a flat plate. Roll coated bananas over toppings. Lay bananas on baking sheet. Freeze for at least 30 minutes or until yogurt coating is hardened. Serve. Servings: 8 banana pops.
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