Post by JJ Judkins on Mar 10, 2009 9:47:06 GMT -6
* Exported from MasterCook *
Mexican Chocolate Frozen Bananas
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate Desserts
Ethnic Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces semisweet chocolate -- finely chopped
1 tablespoon ground cinnamon
1 tablespoon vegetable oil
6 medium bananas -- peeled and halved crosswise
2 cups toasted flaked coconut
Special Equipment: 12 craft or wooden pop sticks
Directions
Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering
water. Stir until mixture is evenly melted and smooth, about 5 minutes. Set aside to slightly cool
and thicken, about 3 minutes.
Meanwhile, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat and
insert sticks lengthwise into the center of each banana. Place toasted coconut in a shallow plate.
When chocolate is ready, tilt the bowl, and, working one at a time, dip the bananas evenly into the
chocolate mixture. Tilt and turn to coat the banana evenly. Tilt banana so excess chocolate can drip
back into the bowl.
When chocolate is just set, roll banana in the toasted coconut and transfer to the prepared baking
sheet. Repeat to coat all the bananas. Place bananas in freezer to set up, at least 20 minutes
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2007 Calories; 93g Fat (37.3% calories from fat); 18g Protein; 333g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 10 1/2 Fruit; 18 Fat; 10 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Mexican Chocolate Frozen Bananas
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate Desserts
Ethnic Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces semisweet chocolate -- finely chopped
1 tablespoon ground cinnamon
1 tablespoon vegetable oil
6 medium bananas -- peeled and halved crosswise
2 cups toasted flaked coconut
Special Equipment: 12 craft or wooden pop sticks
Directions
Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering
water. Stir until mixture is evenly melted and smooth, about 5 minutes. Set aside to slightly cool
and thicken, about 3 minutes.
Meanwhile, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat and
insert sticks lengthwise into the center of each banana. Place toasted coconut in a shallow plate.
When chocolate is ready, tilt the bowl, and, working one at a time, dip the bananas evenly into the
chocolate mixture. Tilt and turn to coat the banana evenly. Tilt banana so excess chocolate can drip
back into the bowl.
When chocolate is just set, roll banana in the toasted coconut and transfer to the prepared baking
sheet. Repeat to coat all the bananas. Place bananas in freezer to set up, at least 20 minutes
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2007 Calories; 93g Fat (37.3% calories from fat); 18g Protein; 333g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 10 1/2 Fruit; 18 Fat; 10 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0