It’s diet season, y’all. I know, January is the worst. It’s also like a full-on SNOWPOCALYPSE on the east coast right now, and I know that if you’re locked inside you’d like something fun to do, ideally something fun that’s also delicious. You prob have chocolate and bananas lying around your house allowing for the perfect, diet dessert alternative to left-over holiday treats, cookies, and pies (you really should ditch those by now, come on). One little bite of a frozen chocolate banana isn’t going to kill you, but 2 week old pie could do some damage in more ways than one.
A frozen banana bite is satisfying, sweet, filling, and won’t totally break the bank if you’re on that dreaded New Year’s diet (even though my recipe is a bit more indulgent than others you may find on the internet). I’m skipping coconut oil in favor of butter and cream for these bites because they turn out about 1935784 times more delicious, and also, I didn’t have any coconut oil (shocking, I know). I eyeballed the cream until it thinned out the chocolate enough to make it appropriate for dipping and then decided butter was also a great idea for some additional richness because, yum. If I’m going to convince you to skip cake in favor of these, they should at least taste heavenly, one tiny little bite at a time. Don’t go overboard and shove them all into your mouth at once and you’ll have successfully conquered the sugar monster by feeding it a little, but not a lot.
On to the recipe!
INGREDIENTS:
- 1 1/2 cups chocolate chips
- 2 tablespoons butter
- 1/4 cup cream
- 3 bananas, cut into thin slices
PROCEDURE:
1. Find a metal bowl that will fit inside one of your sauce pans so that the bottom of the bowl could touch water inside of it, but so that the rim of the bowl fits outside of the sauce pan. Or use a double boiler. Point is – you want the bowl to sit in water in the sauce pan. Fill the pan with some water.
2. Add your chocolate chips to the bowl and get the heat going to medium high. Stir the chocolate as it begins to melt. Add the butter and cream to help the chocolate thin out a bit. It will start to get shiny and when it does, you’re ready to start dipping your banana slices. Keep the heat on low during this part so that your chocolate sauce stays thin.
3. Have a piece of parchment paper ready to go on a sheet pan. Using 2 forks, dip a slice of banana into the chocolate mixture with one fork, shake off a bit of the excess chocolate, then slide the slice off the fork with the other fork so that it lays flat on to the parchment paper. This will keep as many sides of the banana slice looking pretty and covered in chocolate.
4. Dip all the slices, then wrap the sheet pan in plastic wrap and get into the freezer for at least an hour. Enjoy these little treats whenever you have a craving for something sweet!