1/2 cup crumbs of sugar-free butter cookies
2 teaspoons canola oil
1 teaspoon butter, melted
1 large egg white
2 tablespoons honey
1 teaspoon fresh squeezed lemon juice
3 large ripe but firm bananas
Lemon wedges for garnish
Mint sprigs for garnish
1. Preheat your oven to 450 degs
2. Line a bakeing sheet with aluminum foil.
3. Set a baking rack on top and coat it with nonstick cooking spray.
4. In a shallow dish, combine the cookie crumbs, oil, and butter. Mix with your fingers until well blended.
5. In a medium bowl, whisk together the egg white, honey, and lemon juice.
6. Peel the bananas and trim the pointed tips. Cut the bananas crosswise into 3/4 inch pieces and dip each banana piece in the crumbs, lightly coating them.
7. Place the bananas on the baking rack
8. Bake the bananas until crisp and golden.
Serve with Vanilla Ice Cream.