Chocolate Banana Creamers 

This sweet treat is also anti-inflammatory, made with potassium-rich banana and 70% dark chocolate.

Nutritional Information: Calories (147); Sodium (0mg);Sugars (9g); Cholesterol (0mg); Saturated Fat (5.5g); Fiber (3g); Protein (1.6g);Carbohydrates (15g)
 

1 banana, ripe, peeled

8 oz. dark chocolate, 70% cocoa, shaved into small pieces

Slice banana into 12 half-inch slices.

Skewer each slice with two-prong skewer. Place on wax paper and freeze for about one hour or until frozen.

Use a double boiler or create one by placing a metal bowl over a saucepan with one inch of simmering water.

Add the chocolate to the bowl and stir continually until three-quarters melted.

Remove the bowl from the heat and continue stirring until completely melted.

Take banana slices from freezer and dip into chocolate until completely coated.

Allow excess chocolate to drip off. Place on wax paper and refrigerate for 30 minutes and serve. Or store in the freezer for up to two weeks.

If the chocolate cools from dipping the frozen bananas before all slices are coated, just put the bowl back over the saucepan of hot water to warm chocolate and dip remaining slices.

For an optional variation, roll the banana creamers in toasted nuts.

Eight ounces of chocolate is best to coat the bananas well. However, only about 4 ½ ounces of melted dark chocolate will physically stick to the banana. Save any remaining melted chocolate in the bowl for another use.