Each month, I anxiously await my Secret Recipe Club assignment. This month was no different. I was assigned to Judee's blog Gluten Free A-Z. I'll admit, I was a little intimidated since we do not focus on gluten free, but as I searched through the recipes I found many that we would be interested in trying...and many recipes that could be easily adapted to a non-gluten free recipe. Here are some examples of what Judee has to offer: Mini Caprese Appetizers, Cajun Sweet Potato Fries, and Frozen Watermelon Smoothie,
Ultimately, I decided on Banana Split Bites. A Memorial Day cookout seemed like the perfect opportunity to try out a tasty, mostly frozen treat. In reality, it was a pretty toasty day with a high of 91* and a terribly high heat index I'm sure. Besides looking a little melty, these delicious bites were a hit. They really did taste like a tiny banana split. I even read on the Internet that some people hollow out their banana and stuff with ice cream. That would have been an even bigger mess, I think!
Lessons learned from this recipe: It would be best to buy the bananas the day you want to make them so you can make sure they are under-ripe (green!). A firm banana would be much easier to work with. I bought my bananas the day before, but it has been so hot they quickly became ripe and soft. Secondly, I dipped my bananas in the chocolate and sprinkles, then put them in a deep freeze until we were ready to eat them. This nearly froze the banana and allowed the chocolate to set. It also prevented the banana from getting even more squishy in the heat.
3-4 green bananas
1 cup dark chocolate chips
1 can whipped cream
Sprinkles (or nuts)
cherries
Ultimately, I decided on Banana Split Bites. A Memorial Day cookout seemed like the perfect opportunity to try out a tasty, mostly frozen treat. In reality, it was a pretty toasty day with a high of 91* and a terribly high heat index I'm sure. Besides looking a little melty, these delicious bites were a hit. They really did taste like a tiny banana split. I even read on the Internet that some people hollow out their banana and stuff with ice cream. That would have been an even bigger mess, I think!
Lessons learned from this recipe: It would be best to buy the bananas the day you want to make them so you can make sure they are under-ripe (green!). A firm banana would be much easier to work with. I bought my bananas the day before, but it has been so hot they quickly became ripe and soft. Secondly, I dipped my bananas in the chocolate and sprinkles, then put them in a deep freeze until we were ready to eat them. This nearly froze the banana and allowed the chocolate to set. It also prevented the banana from getting even more squishy in the heat.
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1 cup dark chocolate chips
1 can whipped cream
Sprinkles (or nuts)
cherries
- Cut each banana into thirds.
- Melt chocolate chips in a double broiler.
- Dip one end of each banana piece into the melted chocolate and then in sprinkles. Place on waxed paper.
- Place in deep freeze or freezer until you are ready to serve.
- When ready, squirt each banana bite with whipped cream and top with a cherry.
Nutritional Information (per banana bite)
145 calories, 23 carbs, 7 fats, 1 protein, 17 sugars, 2 fiber
Previously posted:
One year ago: Strawberry Shortcake