For a long time, frozen bananas dipped in chocolate have been my ideal snack list. They have everything: a frost treatment is also very healthy; built-in, ready-to-eat fun factor; they are easy.
I just hope I realize soon that they will be more attractive when they are brought to a larger step with a layer of honey tahini. I’m not sure what prompted me to try it-maybe I’m trying another snack that I like, bananas with peanut butter-but sprinkled with some roasted sesame seeds, it turns out like you have heard the story time and time again Good friends, returning from overseas adventures with a surprising and fascinating new narrative. Tahini brings a rich layer of cream and a crispy flavor to pop music. It will hit your taste buds and melt in your mouth right after the sesame paste chocolate coating is tightened, and just before you reach the sorbet that is as sweet as sorbet.
The extra layer is easy to implement. Just mix some tahini with a little honey and a little water, stir and add additional water, until the mixture is creamy, thick but pourable, like a pancake batter. Then cut the frozen, skewered bananas in half, immerse them in tahini sauce, put them back in the refrigerator to solidify, and then dip the millet flowers in the melted chocolate. (Pour tahini and chocolate into a tall and narrow glass or jar to make the dipping sauce neater and easier.)
Bananas can be eaten immediately after being coated with a chocolate sesame coating (the chocolate solidifies quickly on the frozen surface, so sprinkle them on the sesame seeds immediately after immersion), or they can be wrapped and frozen for storage on demand. The familiar treat has an unexpected flavor.
Storage: The soaked bananas can be individually wrapped in plastic wrap or wax paper and frozen for up to 2 weeks.
Advance: Freeze the bananas until the chocolate dipped part is at least 4 hours before eating.
Line up a small tray or shallow pan with wax paper. Peel the banana, then cut it in half horizontally, and insert a handmade stick into it. Place bananas on a lined tray, cover with plastic wrap and freeze for at least 3 hours.
In a small bowl, stir together the tahini, honey and water, and add 1 teaspoon of water at a time as needed until the mixture is creamy and has the consistency of pancake batter. Transfer the tahini mixture to a tall, narrow glass or jar. Dip each frozen banana in the tahini mixture to cover about three-quarters of the banana blossoms, and put it back in the lined tray after dipping. Close the lid and return to the refrigerator for 1 hour.
Put the sesame seeds in a shallow dish or plate. Melt the chocolate in a double pot and stir slowly with warm water, stirring often. (You can also melt the chocolate in the HIGH microwave oven at 20 to 30 second intervals, stirring between each impact.) Pour the melted chocolate into a clean tall, narrow glass or jar. Dip each banana coated with tahini in the chocolate to turn it into a crust, then sprinkle with sesame seeds immediately.
Calories: 290; Total fat: 20 g; Saturated fat: 8 g; Cholesterol: 0 mg; Sodium: 13 mg; Carbohydrate: 33 g; Dietary fiber: 6 g; Sugar: 18 g; Protein: 6 g.
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