Their sweet tart flavor, heart shape and brilliant red color lend themselves to being a favorite ingredient in some very complex desserts.
Just because something tastes complex, however, doesn’t mean it has to be difficult to make.
The French have a phrase, mise en place, which means “putting everything in its place”. The secret to quick, when making any recipe, is to simply prepare and organize the ingredients and hardware before you begin.
With everything ready at your fingertips, this variation on the classic chocolate-covered strawberry “Bananaberries” can be made in a mere seven minutes.
(Note: By reading labels and choosing appropriate brands, this dessert can be made gluten-free.)
This dessert was invented when my friend’s birthday snuck up on me and I didn’t want to visit her empty-handed. I had some organic strawberries in my fridge. In my pantry, I had a bag of banana chips purchased for yogurt sundae topping. When my eyes met some nearby white chocolate chips, the idea for Bananaberries was born.
Everyone makes chocolate-dipped strawberries, but combination of crunchy banana fused to the juicy raw fruit with white chocolate takes this classic dessert to a new level of flavor goodness. My friend loved them and begged me for the recipe. I gave it to her. It was her birthday, after all!
Now, before you even think about making this recipe, be sure that can procure two pints of fresh strawberries. Because you’ll be serving them fresh, you really want use perfect berries. Look for ones that have a crown of vibrant green leaves, are firm to the touch, plump to the eye, and do not have any blemishes or unripe spots.
Got your berries? You may proceed.
Editor’s Note: I’m not a huge fan of bananas so I swapped out the banana chips for pecans. Chocolate can be melted quickly if you give it your full attention and hardens faster on cold strawberries. Sarah’s closing remark about giving the strawberries away…ha! I didn’t share any of mine. =)
Dump chocolate chips into the sauce pan. Put the banana chips in the blender. Place your three bowls in assembly line order : strawberries, white chocolate (empty), and chopped banana chips (empty). Set your cookie sheet after the banana chip bowl and cover it with a sheet of parchment paper.
Chop dried banana chips into a coarse yet crumb-like consistency. You want texture, not powder. Transfer the crumbs to the third bowl on the assembly line.
Over the lowest possible heat, melt the white chocolate chips in the saucepan. Low heat and constant stirring is key. If the chocolate boils, it will become a pasty burnt sugar mess. It may seem easier to just microwave the chips, but it is also very easy to overcook them with this method.
Hold the berry by the leaves and dip into the melted white chocolate.
Then, gently roll the berry in the banana chip crumbs. Do not press too hard, or the chocolate will not adhere as well to the strawberry, and it will break off at the first bite. Merely coat the chocolate with the banana chip crumbs. Leave a hint of white chocolate collar showing for appearance.
Assuming you’ve used perfect strawberries, they will keep in a covered box in the refrigerator for a day. Bananaberries pair well with espresso or strongly brewed coffee as the bitter, warm drink contrasts and showcases this cool, heavenly dessert.
An easy-to-serve finger food, Bananaberries make an ideal dessert to bring to picnics, and potlucks, and parties. As long as they are kept out of the sun, the crunchy banana chip shell stays intact while being transported.
To give as a memorable gift, simply re-use the parchment paper as a wrapper, and nestle the wrapped Bananaberries into a brown paper sandwich bag with a penned thank-you note for a homemade, heartfelt presentation.
What do you think? Will you give it a try? Please let me know if you do!
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