Frozen Banana Bites

In keeping with my banana addiction, I decided to try out making my own Banana Babies (the frozen bananas dipped in chocolate).  This was much easier said than done.

This is very messy, so be prepared.  It was also difficult for me to make the chocolate completely stick to the bananas, so I bought a Wilton Chocolate Melter and am excited to see if that makes it easier.  I haven’t had a chance to try out the bananas with it yet, though.

To do this, you’ll need:

– 2 or 3 bananas, sliced like shown in the picture

– whatever toppings you want (nuts, coconut, peanut butter, candy, etc.)

– 1/2 cup chocolate chips

– 1-2 tablespoons milk

After slicing your bananas, put them on a wax paper lined plate or baking sheet and freeze until solid (a few hours, depending on how thick the bananas are sliced).

When they are frozen through, place chocolate in a small saucepan and melt over low heat.  Add the milk and stir well.

Coat each banana piece with the chocolate mixture and return to the wax paper lined baking sheet.  Immediately place toppings on the bananas after dipping before the chocolate hardens.  Toppings are optional, I like mine plain.

You can also pour whatever chocolate mixture is left over on top of the banana bites.


“Healthy” Banana Pudding

Okay, okay, okay…It’s not actually healthy, it’s just HEALTHIER.

I have become obsessed with bananas.  This is no exaggeration.  Zack is in awe at home much I eat bananas.  I eat one everyday (and dip it in peanut butter).  I also have frozen ones that are dipped in dark chocolate (and only 130 calories!) check out their website.  I highly recommend them.

Zack’s mom found this recipe in a magazine and shared it with me.  It supposedly cuts down calories from ~800 a serving to ~290 a serving.  I personally took this as a cue for me to eat 3 servings…but that’s another story 😉

I bought this dish especially to make the pudding in, but it looks so cute! I’m glad I did.

Roasted Banana Pudding

5 ripe unpeeled medium bananas (about 2 lbs)

2 cups skim milk

⅔ cup sugar, divided

2 tablespoons cornstarch

¼ tsp salt

2 large eggs

1 tablespoon butter

2 tsp vanilla extract

1 (12 oz) container frozen fat-free whipped topping, thawed and divided

45 vanilla wafers, divided

Preheat oven to 350 degrees.

Place bananas on a jelly roll pan coated with parchment paper. Bake at 350 degrees for 20 minutes. Remove 3 bananas, cool completely. Peel and cut into ½ inch thick slices. Bake the remaining two bananas at 350 degrees for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl and mash with a fork until smooth.

Combine milk and ⅓ cup sugar in a saucepan over medium high heat. Bring to a simmer (do not boil).

Combine remaining ⅓ cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of the whipped topping into pudding.

Spread 1 cup custard evenly over the bottom of an 11 x 7 inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana slices. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Refrigerate 1 hour or until chilled.


Happy baking, everyone! 🙂