Lovely friends… hi. Dear readers… hello.
Let’s talk about keeping it classy. Hot dang! I try hard to keep it classy. Holy smokes… do I ever fail sometimes.
Let’s discuss classy versus not classy, and what the heck chocolate dipped bananas have to do with anything.
Classy: a tastefully short summer sundress. Not class: booty shorts that awkwardly bunch in the crotch.
Classy: gracefully switching from wine to water at the company picnic. Not classy: maybe getting drunk and punching the sous chef in the face. Oops.
Classy: How much I love listening to public radio. Not classy: How much I love to watch The Real Housewives of New Jersey. Guilty… but why do they yell so much?
Classy: Enjoying mini chocolate dipped bananas on a summer afternoon. Not as classy: Trying to gnaw your way through a giant chocolate dipped banana. It’s just not pretty friends. Let’s try to avoid this scene this summer. I think we all know why.
In case you’re wondering what I’ll be eating all summer, the answer is homemade kettle corn and these little lovelies. Gracious heavens, how have I not come to these sooner!? Use the best chocolate you can get your hands on. I used a Valrhona 70% chocolate. How about nuts!? Heck yes! I liked chopped honey roasted peanuts, but walnuts or toasted pecans would be lovely too.
Mini Chocolate Dipped Bananas
3 firm but ripe bananas
9- 12 wooden popsicle sticks or lollipop sticks
2 cups chocolate chips or chunks, melted
1/2 cup nuts of your choice, pulverized in the food processor or finely chopped.
Peel three firm bananas and slice each banana into thirds or fourths. Each banana slice should be about 3 inches tall.
Place wooden sticks or lollipop sticks through the center of one end of the banana slice, about 2 inches deep.
Place of a tray or plate, making sure that the bananas do not touch, cover with plastic wrap and freeze for four hours, or overnight.
Using a food processor, pulse the nuts until they are chopped very fine. You can also do this by hand, it just takes a bit longer. Place in a bowl and set aside for the dipping.
Melt chocolate over a double boiler. Simmer 3 inches of water in a pot, place the chocolate in a heat proof bowl and, once the water is simmering, place the bowl of chocolate over the simmering water. The water should not touch the bottom of the bowl. Stir the chocolate pieces occasionally until they’re all melted.
Remove bananas from the freezer, dip in chocolate, roll in nuts and place on a foil lined baking sheet. When all the bananas are dipped, return to the freezer for 30 minutes to harden. Once hard, wrap individually in plastic wrap and store in the freezer until you’re ready to snack on them. Yum! I think they’re best eaten when thawed at room temperature for about 7 minutes.