Oat Crisps with Bananas and Warm Cocoa Sauce
December, 1999

One of Shape's Top 25 recipes. In honor of our 25th anniversary, we combed through past issues and selected 25 recipes that taste as delicious and are as healthy for you today as they were when we first published them. To see the complete list click here

Ingredients

2 1/2 tablespoons unsalted butter, melted
cup packed dark brown sugar
1 cup plus 2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup rolled oats (not instant)
1/2 cup plus 2 tablespoons cocoa powder
13/4 cups water
1 cups creme fraiche or 1 tablespoon low-fat buttermilk and 1 cup heavy cream
6 medium bananas

Directions

Preheat oven to 350* F. To make oat crisps, in a medium bowl combine melted butter, brown sugar, 2 tablespoons granulated sugar, and corn syrup. Stir in oats. Place tablespoonfuls several inches apart on baking trays lined with parchment. Bake about 12 minutes. Let cool on tray; store in an airtight container until ready to serve. (Can be made a day in advance.)

For sauce, mix cocoa powder with 1/2 cup water to make a thick paste. In a heavy-bottomed saucepan, combine remaining water and 1 cup sugar. Bring to a boil; cook until sugar dissolves. Stir in cocoa paste. Stirring occasionally, simmer for 10 minutes until sauce coats the back of a spoon. Refrigerate and reheat in a microwave before serving. (Can be made several days in advance.)

You can buy creme fraiche pre-made. Or make your own: In a small saucepan, combine buttermilk and cream; cook on low heat, until mixture reaches 85* F. Set aside at room temperature until mixture thickens (5-8 hours). Refrigerate until ready to use. (Can be made 1 week in advance.)

To assemble: slice bananas. Place an oat crisp on each plate and top with a few banana slices. Spoon cocoa sauce over banana slices. Place a dollop of creme fraiche over cocoa sauce. Top with another oat crisp, and repeat layers. Serve immediately.