Ingredients
12 small bananas
250 gr Caramel coating - I buy it in the baking section of my supermarket
250 gr 70% chocolate chips
12 ice-cream sticks - I use the wooden ones
toasted almonds - optional
Peel the bananas and remove all the stringy bits. Carefully push a wooden stick in each banana, taking care not to split the banana. Place on a plate and freeze overnight is possible! When ready to make the Choconanas, place two pots on the stove with water and bring to the boil. Place two glass bowls over the pots and place the caramel in one pot and the chocolate in the other. Melt the chocolate and caramel until smooth and glossy. Take the frozen bananas and dip into the chocolate and hold upside down for the excess chocolate to drip off. Repeat with 5 more bananas. Do the same with the other 6 bananas and the caramel. If you want to, you can roll the bananas in chopped nuts after you have taken them from the chocolate or caramel. Place bananas back in the freezer for at least 30 minutes, if the children can wait that long!!!
(My Easy Cooking)
