Thursday, March 3, 2011

Going bananas with chocolate!

Who can’t pass up bananas mixing in with chocolate desserts?

Did you know bananas are naturally slightly radioactive, more so than most other fruits, because of their high potassium content, and the small amounts of the isotope potassium-40 found in naturally occurring potassium. Along with other fruits and vegetables, consumption of bananas is associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma. Bananas contain considerable amounts of vitamin B6, vitamin C, and potassium. The latter makes them of particular interest to athletes who use them to quickly replenish their electrolytes.

Sounds too good, huh?


Chocolate-Covered Bananas


8 ounces semisweet chocolate, chopped

6 popsicle sticks or wooden skewers

2 bananas, peeled and cut crosswise into thirds

1/3 cup coarsely chopped salted peanuts


Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.

Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.

Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Serves 6


Chocolate Banana Cream Pie


1 cup cold milk

1 package (4-serving size) vanilla flavor instant pudding & pie filling

1/2 teaspoon vanilla

1 1/2 cups frozen non-dairy whipped topping, thawed

1 Keebler® Ready Crust® Chocolate Pie Crust

2 small ripe bananas

1 cup chocolate ice cream topping


In large bowl beat milk, pudding mix and vanilla with wire whisk about 1 minute. Whisk in whipped topping.

Spread 1/3 of pudding mixture in crust. Slice bananas on top of pudding mixture in crust. Top with remaining pudding mixture. Refrigerate at least 4 hours or until set.

Drizzle with chocolate topping. Garnish as desired. Store in refrigerator.

Servings: 8


Hot Chocolate-Banana Wontons


1 ripe mango, seeded, peeled and cut up

1/4 cup pineapple juice

3 Tbsp. lime juice

1 Tbsp. granulated sugar

24  wonton wrappers (about 3-1/2x3-1/2-inch squares)

1 medium banana, peeled and cut into 24 slices

4 oz. milk chocolate bar, broken into 24 equal pieces

Cooking oil for deep-fat frying

Powdered sugar


For the mango sauce, combine mango, pineapple juice, lime juice, and granulated sugar in a blender or food processor. Cover and blend or process until smooth. Spoon into a serving bowl, cover, and chill until serving time or up to 24 hours.

For each wonton, lay a wonton wrapper on a work surface with a point toward you. Lay a banana slice and a chocolate piece on the lower half of the wonton wrapper. Brush edges of wonton wrapper with water. Fold the top point down to meet the bottom, forming a triangle. Gently press the edges together to seal. Set aside; cover with plastic wrap while filling remaining wonton wrappers. Repeat with remaining wonton wrappers, banana slices, and chocolate pieces. (At this point, filled wontons can be covered with plastic wrap and chilled up to 24 hours before frying.)

Heat 3 inches of cooking oil in a deep-fryer or large saucepan to 365 degrees F. Fry wontons, 4 to 6 at a time, in hot oil for 2 to 3 minutes or until golden brown, turning occasionally to brown evenly. Use a slotted spoon to remove wontons from oil to paper towels to drain. Cool about 5 minutes. Sprinkle with powdered sugar and serve within 1 hour with mango sauce for dipping.

Makes 24 wontons.


Chocolate-Banana Sipper


2 cup(s) milk, fat-free

1 medium banana(s), sliced and frozen

3 tablespoon cocoa powder, unsweetened

2 tablespoon honey

1 teaspoon vanilla extract


In a blender, combine milk, banana, cocoa powder, honey, and vanilla. Cover and blend until smooth and frothy.


Simple Chocolate Banana Sandwiches Dessert


1 banana

1 super cacao ball

1/4 cup or more simple chocolate syrup

Handful crush sliced almonds

Sprinkle raw cacao nibs

Sprinkle ground cinnamon

Handful vegan carob chips (optional)


Slice banana into equal sized rounds – make an even number of them. I made about 5 sandwiches or 10 slices. Slice a super cacao ball into 5 pieces. Spoon some chocolate syrup on one side of each banana slice. Top with one piece of cacao ball. Top half the slices with the other half of banana slices. Pour more chocolate syrup over, and sprinkle with all the fixin’s!


Isn’t that simple and yummy!!!

This is really cute!


Giant Monkey Cupcake 

Isn’t it adorable or what?

Happy chocolate day!

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