| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
D, E, S, S, E |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Sized ripe firm bananas |
| 8 |
|
Wooden skewers or craft sticks |
| 12 |
oz |
Semisweet chocolate chips |
| 2 |
tb |
Vegetable shortening |
| 1 |
c |
Coarsely chopped unsalted roasted peanuts |
INSTRUCTIONS
Line a rimmed cookie sheet with waxed paper. Peel the bananas and cut in
half crosswise. Insert a skewer into the flat end of each banana half and
place on the cookie sheet; freeze for 3 to 4 hours, or until solid. Melt
the chocolate with the shortening in the microwave or on the stovetop over
very low heat. Dip the frozen bananas one at a time into the melted
chocolate mixture, using a spoon if necessary to ladle the chocolate over
the bananas, allowing excess chocolate to drip back into the pan.
Immediately roll the coated bananas in the chopped peanuts. Return the
bananas to the cookie sheet, cover, and freeze for at least 2 hours before
serving. After that, store in resealable plastic storage bags and keep
frozen until ready to use.
NOTE: Wrapped well, these bananas should last for up to 2 months in the
freezer.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1040 by Meg Antczak
<meginny@frontiernet.net> on Jan 24, 1998
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