When I saw the second part of the Recipe ReDux challenge — to share a healthier “redo” of the recipe said food memory was based on — the wheels ground to a halt.
While The Chef and I stick to a healthy diet most of the time, the majority of my favorite food memories involve not so healthy food … and perhaps a few bottles of wine. To avoid the wine part, I started thinking about childhood food memories … and what immediately came to mind was perfect for a healthy “redo.”
Enter the banana boat.
You know … banana boats … the traditional campfire treat made by cutting open a banana, stuffing it with marshmallows and chocolate chips, then wrapping it in aluminium foil and cooking over a campfire.
Please tell me you know what a banana boat is.
Anyway … my fellow Girl Scouts and I used to make banana boats on every camping trip. They’re easy to make so we could put them together ourselves … then we sat around the campfire, waiting with drooling anticipation as the grown-ups carefully placed them over the campfire to cook.
And when they were ready? Oh my. Of course, we had to let them cool for just a few minutes (which seemed like FOREVER) … but then we dug in. Opening the aluminum foil revealed our ooey, gooey treat … warm, soft banana dripping in melted chocolate and marshmallow. Talk about 8-year-old heaven!
Lightening up this childhood treat was pretty heavenly as well.
Long gone are the marshmallows — replaced with heart-healthy nuts — but the banana and chocolate remain. Only this time, the milk chocolate of my childhood has been replaced by heart-healthy dark chocolate. And instead of a warm, melty, single treat, I turned this childhood treat into an easy-to-make snack that can be easily eaten anytime the craving strikes.
Please to enjoy my frozen banana bites.
- 2 medium bananas
- ¼ cup dark chocolate chips
- ¼ cup pecan chips
- Line a baking sheet with parchment paper.
- Slice each banana into 12 slices, then arrange the banana slices evenly on the parchment-covered baking sheet.
- In a small microwave-safe glass bowl, melt the dark chocolate chips for 30 seconds. Using oven mitts, remove the bowl from the microwave, stir the chocolate, then continue to microwave in 20 second increments, stirring in between each, until the chocolate is completely liquid and smooth.
- Spoon the melted chocolate evenly over the banana slices, ensuring the tops are covered. Top each chocolate-covered banana slice with a small amount of nuts, pressing them gently into the chocolate to secure.
- Place the baking sheet in the freezer for at least two hours or until the banana bites are frozen and the chocolate is solid.