Chocolate & Granola Bar Banana Bites

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Chocolate & Granola Bar Banana Bites might be a recipe you should try. One serving contains 263 calories, 3g of protein, and 15g of fat. This recipe serves 2 and costs $1.06 per serving. It works well as a side dish. 41 person have made this recipe and would make it again. It is brought to you by Clean and Delicious. If you have banana, dark chocolate, dark chocolate candy bars, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. Overall, this recipe earns a not so great spoonacular score of 37%. Banana Nut Granola Bar Bites, Chocolate Chip Granola Bar Bites, and No Bake Chocolate Granola Bar Bites are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 180 minutes

 

Ingredients:

1 banana, sliced

1.5 ounces dark chocolate

1 Kashi TLC Peanutty Dark Chocolate Layered Granola Bars, chopped up

Equipment:

baking paper

double boiler

microwave

toothpicks

bowl

Cooking instruction summary:

Line a plate with a piece of parchment paper.Melt your chocolate in a small-medium sized bowl.  You can either do this in a double boiler or in the microwave.Using a toothpick, dip a slice of banana into the chocolate and then dip into the granola.  Lay banana side down on the parchment paper.Repeat with all of the banana slices and then pop the plate into the freezer.  Freeze for 3-6 hours or until frozen through.  Once all the Banana Bites are frozen, you can store them in a freezer bag in the freezer.  Enjoy!Serving Size = ½ a banana

 

Step by step:


1. Line a plate with a piece of parchment paper.Melt your chocolate in a small-medium sized bowl.  You can either do this in a double boiler or in the microwave.Using a toothpick, dip a slice of banana into the chocolate and then dip into the granola.  Lay banana side down on the parchment paper.Repeat with all of the banana slices and then pop the plate into the freezer.  Freeze for 3-6 hours or until frozen through.  Once all the Banana Bites are frozen, you can store them in a freezer bag in the freezer.  Enjoy!Serving Size = ½ a banana


Nutrition Information:

Quickview
263k Calories
3g Protein
15g Total Fat
29g Carbs
4% Health Score
Limit These
Calories
263k
13%

Fat
15g
23%

  Saturated Fat
8g
54%

Carbohydrates
29g
10%

  Sugar
15g
17%

Cholesterol
1mg
0%

Sodium
7mg
0%

Caffeine
28mg
9%

Get Enough Of These
Protein
3g
7%

Manganese
0.85mg
42%

Copper
0.67mg
33%

Iron
4mg
24%

Magnesium
96mg
24%

Fiber
5g
22%

Potassium
463mg
13%

Phosphorus
121mg
12%

Vitamin B6
0.23mg
12%

Zinc
1mg
8%

Vitamin C
5mg
6%

Selenium
2µg
4%

Vitamin B2
0.07mg
4%

Vitamin B3
0.76mg
4%

Vitamin B5
0.34mg
3%

Folate
11µg
3%

Calcium
28mg
3%

Vitamin K
2µg
3%

Vitamin B1
0.03mg
2%

Vitamin E
0.27mg
2%

Vitamin B12
0.1µg
2%

Vitamin A
51IU
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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