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The Washington Post

Warm Banana Sundaes With Frozen Yogurt and Pecan Crisp

Warm Banana Sundaes With Frozen Yogurt and Pecan Crisp 8.000

Dayna Smith for The Washington Post

Nourish Jan 6, 2010

Watching the calories and fat doesn't mean you can't have dessert now and then, especially if you work in some wholesome ingredients. This take on a banana split is a good example.

If you like more banana with your dessert, just peel extra bananas and serve each person 4 quarters instead of 2. To include a bit of chocolate, shave some semisweet or bittersweet chocolate over each portion just before serving.

Make Ahead: You'll have pecan crisp topping left over; cover and refrigerate for 3 to 5 days.


Servings: 8
Ingredients
  • 1 cup (4 ounces) coarsely chopped pecans
  • 1/4 cup light brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons unsalted butter, cut into 8 pieces
  • 1/8 teaspoon salt
  • 2 to 3 teaspoons olive oil
  • 4 large (1 1/4 to 1 1/2 pounds total) bananas, peeled and cut crosswise in half, then each half cut in half lengthwise to produce 16 quarters
  • 4 cups frozen nonfat vanilla yogurt

Directions

Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.

Combine the pecans, sugar, flour, cinnamon, ginger, butter and salt in a medium bowl. Use your fingers to work the butter into the mixture until thoroughly incorporated. Spread out the mixture on the prepared pan. Bake for 15 minutes to form the pecan crisp, then let cool.

Heat 1 teaspoon of the oil in a nonstick skillet over medium-high heat. Add as many of the banana quarters, cut sides down, as will fit in a single layer. Reduce the heat to medium and cook for 3 to 4 minutes, until the bananas soften and start to brown. Use a spatula to carefully turn over the banana pieces and cook for 1 minute.

Transfer the bananas to individual dessert plates, arranging 2 quarters for each portion.

Use paper towels to wipe out the skillet; return to medium-high heat and add the remaining teaspoon or two of oil. Add the remaining banana pieces to the skillet and reduce the heat to medium; repeat the cooking process. Arrange the banana quarters on the remaining dessert plates.

Place a 1/2-cup scoop of frozen yogurt on top of the banana quarters on each plate. Top each serving with 2 tablespoons of the pecan crisp. Serve immediately.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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