Warm Banana Betty

My lovely wife is trying to lose a little weight, and I wanted to make a dessert for her that was not packed with sugar.

This receipe is from Gwen Ashley Walters’ Cool Mountain Cookbook. The more recipes I make from this cookbook, the better I like it. Everything is easy to make and the results are always memorable.

Warm Banana Betty

2 cups milk
1/2 cup plus 4 teaspoons sugar, divided in half
1 egg
3 tablespoons cornstarch
2 tablespoons cold butter
1/2 teaspoon vanilla
1/3 cup ginger snap cookie crumbs
1/4 cup graham cracker crumbs
2 tablespoons melted butter
4 medium or three large bananas, peeled and sliced
5 8-ounce ramekins

Prepare a large bowl of ice water and set aside.

Heat the milk and half the sugar (1/4 cup plus 2 teaspoons) in a medium saucepan over medium heat. Beat the remaining sugar (1/4 cup plus 2 teaspoons) with the egg and cornstarch in a separate bowl. When the milk/sugar mixture comes to a simmer, slowly pour a small amount of it into the egg mixture, whisking constantly. Then return this egg mixture to the hot milk/sugar mixture on the stove and cook until it thickens, stirring constantly (about 4-5 minutes). When the mixture coats the back of a spoon, remove it from the heat and add the cold butter and vanilla. Stir until the butter is melted. Strain into a bowl that will fit into the ice water. Let cool, stirring occasionally, until it is just warm.

Mix gingersnap crumbs, graham cracker crumbs and melted butter in a small bowl. Ladle the cooled custard mix equally among 5 8-ounce ramekins. Divide the bananas between the ramekins. Top with the crumb mixture. (At this point they can be refrigerated for later consumption if you wish.)

Heat ramekins in microwave for 1-2 minutes, cool for 1-2 minutes and serve warm (Do this even if the ramekins have not been refrigerated).

Serves 5.

Tags: Recipes, Dessert