Mexican-Style Chocolate Bananas

Total Time
12mins
Prep 10 mins
Cook 2 mins

Prevention Magazine

Directions

  1. Heat chocolate in skillet over low heat till melted, about 2 minutes.
  2. Add cinnamon and stir to combine.
  3. Coat end of each banana piece with chocolate mixture.
  4. Plate on plate, chocolate end up. Repeat with remaining pieces, coating pointed ends of the 4 tips.
  5. Serve or place in refrigerator until chocolate hardens, about 15 minutes.
Most Helpful

What a cute finger dessert! My bananas must have been small, because I kept getting my fingers in the chocolate, trying to dip and then turn them out on the plate! So, after that, I decided to spoon and drizzle the chocolate over them. I do agree with Syd that these would be even cuter with sprinkles. Thnx for the recipe, Sharon. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

Darkhunter April 13, 2010

These made for a GREAT & UNUSUAL addition to my finger food counter, & with a little bit of festive sprinkles on top would fit nicely into the winter holidays! Thanks for the keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 20, 2008

This is a fun and delicious recipe. I made these with my 5 year old, and she had fun dipping the bananas, but even more fun eating them. A great recipe for adults and "little chefs" as well. Thanks for posting!

~Leslie~ December 19, 2005