Skinny Healthy Lifestyle Frozen chocolate “ChocTop” banana on a stick

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2. Add the breading, sugar, and 1 teaspoon ground cinnamon to a medium sized mixing bowl. Slowly whisk in the milk. 3. Dredge each banana piece in the batter and carefully drop into the oil, fry in batches, for 2-3 minutes. 4. Combine the remaining ground cinnamon and the brown sugar in a small bowl. 5. Using a slotted metal spoon remove the.

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Insert a popsicle or chop stick into the cut end of each half-banana. Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing.

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Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating.

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Directions. Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the.

Skinny Healthy Lifestyle Frozen chocolate “ChocTop” banana on a stick

Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.

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Instructions. Put a ripe banana on a stick (no need to peel it, unless you so prefer) Put the banana on a stick in the freezer. After about two hours (or more), take out the banana (on the stick) and remove the skin: Ready to enjoy! Optionally, melt some chocolate and coat the bananas with it.

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Freeze the bananas. Peel the bananas, slice them in half, and then insert a popsicle stick into the cut end. Lay the bananas on a piece of parchment paper or wax paper and freeze them for at least two hours. Dip the bananas. Melt the chocolate in a double-boiler or in 20-second increments in the microwave, until smooth.

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Step 3. For the bananas, put the oil into a 9-inch (28cm) nonstick, ovenproof frying pan and place over medium heat. Tilt the pan to distribute the oil, then arrange the banana slices to cover the.

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In a mason jar, put the chocolate chips and coconut oil. Turn the microwave on 30 seconds. Stir the chocolate. Repeat this 2-3 times JUST until the chocolate is melted. Stir the chocolate around and make sure there are no hidden chunks in there. Now you can take your frozen peanut butter bananas out of the freezer.

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Place them on a baking sheet with parchment paper and freeze for about 1 hour. In a large microwavable bowl, add the chocolate and coconut oil and microwave in 30 seconds intervals until smooth. Take a banana and use a spoon to coat with chocolate one a time. Sprinkle each banana with a different topping.

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Instructions. Wash your hands and clean your cooking area. Cover cookie sheet with waxed paper. Peel bananas and cut in half. Place a wooden stick into each banana half. Roll the banana in yogurt, then in cereal. Place the banana on the cookie sheet and freeze about 1 hour or until firm. To store, wrap each banana in plastic wrap or foil and.

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Directions. Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3.