Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Chocolate-Banana Bonbons with Toasted Almonds


Posts : 26749
Thanked : 1364
Join date : 2013-01-12

Chocolate-Banana Bonbons with Toasted Almonds

Post by Lobo on Tue 12 Jan 2016, 9:49 pm

Chocolate-Banana Bonbons with Toasted Almonds

Be the first to Write a Review

Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.

  • 467


  • 12 oz. semisweet chocolate, chopped 
  • 2/3 cup toasted and chopped almonds or pecans 
  • 2 bananas 


In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat but leave the bowl of chocolate on top of the pan to keep warm.

Place the nuts in a shallow bowl. Line a baking sheet with waxed paper.

Peel the bananas and cut into 1/2-inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared baking sheet and sprinkle with some of the nuts. Repeat to dip and coat the remaining banana slices.

Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week. Makes about 30 bonbons; serves 8.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

    Current date/time is Fri 24 Nov 2017, 9:49 pm