Chocolate-dipped baby bananas
This fun dessert is perfect to serve at a casual party. Kids and adults can't resist the banana and chocolate combination. If you can't find baby bananas, use four regular bananas and cut each one crosswise into thirds. If you’d like to save leftover pops to enjoy later, wrap them in the aluminum foil and store them in the freezer for up to a week. As an alternative to the coconut, you could also dip the bananas in finely chopped almonds, walnuts or pecans. Use either wooden craft sticks or wooden skewers to insert into the ends of the bananas to make banana “pops”.
12 small, baby-variety, peeled
3 oz, chopped
Unsweetened shredded coconut
2 Tbsp, toasted
- Line large baking sheet with wax paper. Insert wooden craft stick or short wooden skewer in one end of each banana.
- Combine chocolate and butter in medium microwavable bowl. Microwave on High, 1 minute. Stir until smooth.
- Working with 1 banana at a time, spoon chocolate over bananas to cover. Sprinkle bananas with coconut and place on baking sheet. Refrigerate until chocolate sets, about 15 minutes.
- Serving size: 1 banana