Mexican-Style Chocolate BananasSue Byrom
- 1/3 cup bittersweet chocolate chips
- 1/4 t. ground cinnamon
- 2 medium bananas, each cut into 8 pieces
Heat chocolate in skillet over low heat till melted, about 2 minutes. Add cinnamon and stir to combine. Coat end of each banana piece with chocolate mixture. Plate on plate, chocolate end up. Repeat with remaining pieces, coating pointed ends of the 4 tips. Serve or place in refrigerator until chocolate hardens, about 15 minutes.
Nutritional Information per serving (4 pieces): Calories 52.8; Calories from Fat 1g; Total Fat 0.2g; Sodium 0.6mg; Potassium 211.9 mg; Carbohydrate 13.5g; Dietary Fiber 1.6g; Sugars 7.2g; Protein 0.6g
Source: Sue Byrom