Put chopped peanuts into shallow bowl.
Put a piece of waxed paper on a plate.
Put chocolate pieces into skillet.
Put skillet on burner.
Turn burner to low heat.
Stir with wooden spoon until chocolate melts.
Remove skillet from heat.
Peel banana.
Cut in half.
Put a wooden stick into cut end of each banana half.
Spread chocolate on all sides of banana and roll in peanuts.
Put bananas on waxed-paper lined plate.
Freeze until hard.
Makes 2 servings.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Cream butter.
Gradually add sugar, beating well with an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda and salt; add to creamed mixture alternately with banana, buttermilk and melted chocolate, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla and pecans.
Place chocolate
in
top of
Combine chocolate, 1/4 cup of the
50\u00b0F.
Mash the banana in a large mixing bowl
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
nto bottom end of each banana, halfway up stick. Arrange bananas
ll you can make this recipe as it is by that
ach of the chocolate hazelnut spread, custard and banana slices. Repeat layers
LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
Melt chocolate in the top of a
nd about 3 oz of chocolate then transfer to a lined
hisk.
Mash the overripe banana (more brown than yellow) in
Preheat oven to 350\u00b0F. Line a 12-hole muffin pan with paper liners.
Sift flour and cocoa into a medium bowl. Stir in sugar. Make a well at center. In a separate bowl, whisk together milk, egg, butter and banana, then add to flour mixture. Add chocolate chips and stir until just combined. Avoid over-mixing.
Spoon mixture into cupcake liners. Top each with a banana chip to decorate. Bake 20 minutes, or until a skewer inserted at center comes out clean.
ix until smooth. Puree 1 banana with 1 tsp lemon juice
Slice the croissant in half horizontally, place on a microwaveable plate.
Cover both insides with your favourite chocolate nut spread.
Place a layer of banana on one half of the croissant.
Put the chocolate chips over the banana and cover with the other half of the croissant.
Microwave on high for 1 minute. Remove and let stand for a couple of minutes before serving.
Yummy! Enjoy!
Note some microwaves may take 2 minutes, depending on the power.
Just blend in the food processor until smooth. I stop occasionally to push any clumps off the side so they become part of the mix. Sometimes we add a tablespoon of peanut butter. I've also seen this recipe with other fruits added to the banana base. The bananas become thick and creamy so the texture is like a decadent ice cream.
icrowave safe bowl, melt the chocolate chips for about 60 seconds
Put all ingredients in a blender and process until smooth.
You can tailor this recipe to suit your tastes by:.
- using your choice of milk: low fat or whole milk; soy, almond or rice milk.
- using your choice of protein powder: whey, soy, or rice.
udding.
Layer some the banana slices over pudding.
Add