Thursday, November 7, 2013

Sweet & Salty Bananas

          Oh, overripe bananas, how you bother me so……you attract yucky flies, stink up my cabinet and sometimes get caught in my bag and make mush! Your only reprieve is that you make a delicious base for both breads and muffins and from time-to-time you make my oatmeal extra hearty and satisfying on a cold morning. But even with those little treasures, I still can only handle so much of your bread, muffins and oatmeal.

            Luckily, I’m pretty imaginative and have quite the chocolate-packed pantry so that you, my bruised buddies, will not find yourself in the trash. Oh no, I am going to portion you off, dip you in dark chocolate, roll you in salted peanuts, then freeze you for our next nighttime treat. Okay, that might not sound as appealing to you as it does to me, but oh well, I’m the cook- I win….

            Okay, enough with the banana-talk or should I say enough monkeying around! Hahaha…..oiy vey, I know I know- I’m a bit odd. I do try to contain myself with my quirky humor but sometimes I just go with it. Which is kind of like this recipe- I had no idea what it would turn out like but knew I just had to let it fly. And whattya know, it was a keeper……just like me! J Enjoy…

Sweet & Salty Bananas
Serves: 6-8

OBJ: TCW be able to use up her ripe bananas without using them in another darn banana bread or muffin!

3 overripe bananas, peeled and cut into thirds or about 3 inch pieces
1 C dark chocolate melting wafers, melted according to package directions ( I rec. Ghirardelli brand)
¾ C crushed salted peanuts, placed in a shallow bowl or plate
1 empty ice cube tray
6-8 tooth picks

1. Working with one banana piece at a time, stick it with a tooth pick ½ - ¾ way through. Roll or dip in melting chocolate, drip off excess. Roll in salted peanuts. Place toothpick side up in ice cube tray
2. Continue process with remaining ingredients
3. Freeze for at least 2-3 hours
4. Enjoy  

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