Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bananas
Chocolate
How it's done
Bananas
Insert an ice lolly stick into each piece of banana, place on a plate lined with baking paper, freeze for approx 1 hr.
Pour the peanut butter into a glass, place the peanuts in a deep dish. Dip the bananas into the peanut butter, then roll them in the peanuts, press on gently.
Chocolate
Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Pour the glaze into a second glass, dip the banana sticks into the glaze, allow the excess to drip off, place on the baking paper, serve immediately or keep in the freezer.
| Shelf life: | Cover and keep in the freezer for approx. 1 week. |
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