Baked until crisp on the outside, bananas are still wonderfully moist and tender on the inside.
2 medium, ripe bananas, sliced in half lengthwise
1 teaspoon lemon juice
3 tablespoons graham cracker crumbs
1 tablespoon plus 1 teaspoon firmly packed brown sugar
½ teaspoon ground cinnamon
Spray a shallow baking pan with nonstick cooking spray.
Place banana halves in the prepared pan. Using your finger, "paint" them with lemon juice.
In a small bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
Sprinkle evenly over bananas.
Dot with margarine.
Bake 10 minutes, or until bananas are lightly browned.
Serve right away.
Each Serving Provides
Total Fat 1.4g
Total Carbohydrate 20.9g
Dietary Fiber 1.7g