sprinkles

Chocolate and banana is an ageless flavor pairing. I decided to add some homemade marzipan to that combination, and the result was a success! Chocolate covered banana marzipan bites have a smooth, chewy texture from the almond marzipan which perfectly complements the creaminess of the banana and slight bitterness of the chocolate. Add some crunch with chopped nuts (I used hazelnuts) or some fun sprinkles for a dash of color. Or mix it up by making them white chocolate covered banana marzipan bites!

Layers of flavor, crunch, and texture mingle to create this cheerful treat. Whip up these chocolate covered banana marzipan bites for any holiday, celebration, or a just-because gift.

ingredients

for the marzipan

• 1 cup almond flour or almond meal
• ½ cup powdered sugar
• 1 teaspoon almond extract
• Pinch of salt
• 3-4 tablespoons corn syrup

for assembly and coating

• 3 medium-large bananas
• 1 ½ cups dark or semi-sweet chocolate
• 1 tablespoon hazelnuts, toasted and chopped
• 2 tablespoons sprinkles or sanding sugar

makes 21-23 bites

steps

Place the almond flour, almond extract, salt, and corn syrup in a food processor and blend until the ingredients form a ball. Slice the bananas in 1-2 inch pieces and place on a baking sheet lined with parchment paper. 

Break off ~1 tablespoon-sized portions of marzipan and shape to fit on the tops of the sliced bananas. Place the baking sheet in the freezer for 15-20 minutes.

In a small pot, melt the chocolate on low heat until smooth. Remove the baking sheet from the freezer and place each banana-marzipan bite, one by one, into the chocolate until each is evenly coated. Use two forks to transfer the bites from the pot to the baking sheet. Sprinkle with hazelnuts or sprinkles. Refrigerate for 30 minutes or overnight and serve cold or at room temperature!