I like chocolate. I love chocolate, actually. So, finding new ways to apply chocolate to something and then eating it, makes my world turn. This comes from this month's, (April, 2009), Bon Appetit. As soon as I finished reading this recipe, I already had chocolate melting away in the pot.
These 'nanas are so easy to make, it's actually ideal for those with little ones looking for some fun in the kitchen. Since the chocolate and the pot are both quite hot, my advise would be to have different "toppings" and let your 'lil chef dip the just-coated bananas (a grown up job), and decorate themselves. But if you are like me, just looking for a healthy chocolate fix, then my only suggestion is to make enough to share!
Frozen Banana Bites
Bon Appetit, April 2009.
2 cups bittersweet chocolate
2 TBLS canola oil
Assorted toppings to coat bananas (try crushed chocolate cookies, toffee bits, chopped salted peanuts, toasted shredded coconut, etc) *Chopped peanuts are shown here.
3 ripe bananas, peeled and cut into 1/2 inch slices.
Stir chocolate and oil in heavy saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with tin foil or parchment paper. Using your fingers, dip 1 banana slice into chocolate. Shake off excess chocolate. Drop dipped banana into one topping, then transfer to baking sheet. Repeat with remaining bananas. Freeze until firm, about 3 hours. Will keep in freezer for up to 2 weeks.
Yvette Roman Photography, 2009.