Frozen Chocolate Bananas

I have always wanted to make Chocolate Frozen Bananas when I first saw them. It was something very new for me and was surprised that it is even packaged and sold in shops abroad, just like ice creams. I have come closer to make them many times in past, but every time, by the time  I came out of laziness, the bananas would become overripe. Thankfully, not this time.  

I had also been wanting to try making colored sugar,which I did last night , to sprinkle it over the chocolate covered bananas. The sugar looked really nice, but when sprinkled over chocolate, most of it was sucked inside. The chocolate over the bananas freezes super fast, within seconds, so , in this case colored sugar was not a good idea. The other toppings I tried, was chocolate sprinkles and roasted almonds. I haven't yet tasted the chocolate sprinkles one, but the roasted almonds is super duper awesome. I would suggest everyone to try that. You can make them in different sizes , by cutting them accordingly. Having made them in smaller bite size too, I prefer the smaller version for ease of popping :)

Adapted from Epicurious.com

Ingredients

2 Ripe but firm bananas

6 oz dark chocolate

2 tbsp olive oil

1/2 cup roasted almonds, chopped

Preparation

1. Line a baking sheet or a plate with wax paper/parchment paper.
2. Cut the bananas in halves, or as per your wish. I also cut the tip of the bananas at both the ends. For bigger size bananas, insert an ice cream stick ,for smaller ones, you can use toothpicks. Place them on the baking sheet.
3. Freeze them uncovered from minimum 15 minutes. I read people freezing for more than that,overnight too. So, I increased the freezing time to 1 hour. It is important to keep them uncovered.
4. When the bananas are about to complete their freezing time,  start the preparation for chocolate coating.
5. Melt the chocolate with the oil  in the microwave  at 30 sec interval or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.  
6. Take the bananas out of freezer and working quickly dip each banana piece in the chocolate, and quickly sprinkle with your topping . This has to be done very quickly as chocolate sets within seconds.
7.  The frozen bananas are ready to eat, right away. You can store them for 1 week, covered , in the freezer. If it is stored frozen, before serving, take out from freezer and keep in refrigerator for 20-30 minutes.

   
   

   I loved how the roasted almonds came out, so sharing the way I did too here. It is more for my reference when I do them again. :)

   
   

   How to roast Almonds in oven

   1. Preheat oven at 170C.
   2. Spread 1/4 cup almonds on an aluminum baking dish . Each almond should be spread evenly.
   3. Bake them for 18 minutes, turning them over at every 6 minutes.

   
   

Linking it to Almond Event at Anu's healthy kitchen and cookeatdelicious

Chocolate Banana Cupcakes

As promised, I am here with the recipe for the Chocolate Banana Cupcakes. It had been a long time since I had sent my baked goodies to my Husband's office. So I decided to make these cupcakes for them. The feedback was tremendous. My husband was asked if I delivered to home too, or if  I needed a shop. :-D
I got the recipe from tasteofhome. It was a plain banana cake to which I added chocolate. These are best when served fresh within few hours. It was great fun decorating these too..I made the flowers too ..3 flowers on each cupcake , around 60 flowers :))

Ingredients
[20 mini cupcakes]
1/2 cup shortening [ I didn't have shortening, used 1/2 cup butter + 3-4 tbsp vegetable oil)
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup cocoa
3/4 cup dark chocolate ,melted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Chocolate Ganache 
8 oz Dark Chocolate
4 oz Cream

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
• Sieve the flour, baking soda, cocoa,baking powder and salt in a separate bowl.
• Add the dry ingredients to wet mixture alternately with buttermilk, beating well after each addition.Fold in melted chocolate.
• Fill paper-lined  cupcake tin two-thirds full. Bake at 375F/190C for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 
• For Ganache, melt chocolate and whisk it smooth. Heat cream and add to melted chocolate. Stir till smooth. Add more cream, to reach to required consistency.  Dip the top of cupcakes into the ganache. Sprinkle some decorations and let it set in refrigerator for 30 minutes for the ganache to set.

I am sending these to following events.
 Healing Foods - Banana event by Siri hosted by Kirti 
Bookmarked Recipes - Every Tuesday event by Aipi & Priya.
Hearth and Soul Hop

Banana Buttermilk Muffin-Cookies

This is second cookie/biscuit that I made this weekend. As the name suggests it is a Muffin-Cookie, the crust is like a Cookie and the inside it is soft like a muffin. It is a simple, hassle-free cookie and is less sweet.
At first bite,just after taking it out of oven I did not like both the taste and look much, but it tasted good after keeping it for some time.Final verdict- Can't make up my mind. I feel it could do with a little more of flavor, The bananas I added were not so ripe,may that was the reason for the lack of distinct flavor.

 I have adapted it from Dine and Dish ,adding some extra sugar,cinnamon and chocolate chips from my side.

Ingredients

For 30-35 small sized cookies
2 1/4 cups flour

4 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

1 tsp cinnamon powder

3/4 cup chocolate chips
1/4 cup softened butter
3/4 cup buttermilk
1/2 cup over ripe banana mashed
1 tsp vanilla extract

1. Preheat oven to 200C/400° F
2. Combine flour, sugar, baking powder, baking soda,cinnamon powder and salt. Add softened butter and mix till crumbly
3. Slowly add buttermilk, mashed banana and vanilla and stir to moisten.
4. Add Chocolate chips and stir
5. Pat out dough on a well floured bread board until approximately 1 inch thick.
6. Using a floured biscuit cutter, cut out dough and place on a greased baking sheet.
7. Bake for 15 minutes or until a nice, light golden brown.