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.
Combine chocolate, 1/4 cup of the
50\u00b0F.
Mash the banana in a large mixing bowl
nto bottom end of each banana, halfway up stick. Arrange bananas
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.
icrowave safe bowl, melt the chocolate chips for about 60 seconds
ack.
Meanwhile, for the chocolate caramel filling, stir butter and
Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
Spread evenly in pie shell.
Refrigerate 30 minutes or until firm.
Arrange banana slices over chocolate.
Pour milk into lg. bowl.
Add pudding mixes.
Beat with whisk 1 minute.
Let stand 5 minutes.
Spoon pudding mixture over bananas.
Spread whipped topping on top.
Refrigerate at least 4hrs or until set.
Bring 2 1/4 cups chocolate ilk and the salt to a gentle boil in a medium saucepan.
Stir in dried oats and cinnamon. Reduce heat.
Gently boil, uncovered, over medium heat for 5 minutes, stirring occasionally.
Remove from heat; let stand for 2 to 3 minutes to slightly absorb excess milk in mixture.
To serve, stir vanilla into oatmeal, then gently stir in banana.
Spoon oatmeal into bowls and pour 2 T chocolate milk over each serving.
Mix together flour, sugar, cocoa, baking soda and salt.
Make a well in the centre of the dry ingredients.
Add milk, banana, butter, lemon juice and vanilla.
Beat with a fork till well blended, about 2 minutes.
Stir in chocolate chips.
Pour into greased 9-inch square cake pan.
Bake in preheated 350F oven 45-50 minutes or until toothpick inserted in centre of cake comes out clean.
Cool completely and cut into squares.
Place the frozen banana chunks, powdered drink mix, milk, and vanilla ice cream into a blender, and blend until smooth and creamy. Pour into large glasses.
n a plate.
Put chocolate into skillet.
Put skillet
Chop peanuts into bowl.
Put foil on a plate.
Melt chocolate pieces in skillet on low heat, stirring all the time until melted. Peel banana.
Cut in half and place on foiled plate.
Spread chocolate on all sides of banana.
Then roll in peanuts to coat. Put on waxed paper and put in freezer until hard.