Dubai chocolate bananas on a stick with oriental topping
Discover my refined chocolate-covered Dubai chocolate bananas on a stick – with Kadayif pastry threads, pistachio cream and a hint of tahini!
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Portions: 5 large
Baking utensils:
- 5 wooden skewers
- 4 ripe bananas
- 200 g dark or milk chocolate
For the topping:
- 50 g Kadayif dough threads from the Turkish or oriental grocery store
- 1 TL butter
- 2 EL pistachio cream
- 1 EL Tahini Sesame paste
For decoration:
- 50 g white chocolate for decorating
Preparation:
Prepare bananas:
- Peel the bananas and cut them into pieces about 3 cm thick. Insert the wooden skewers into the banana pieces so they look like little lollipops.
Melting chocolate:
- Melt the dark or milk chocolate over a water bath until it is smooth and shiny.
Roast the kadayif dough:
- Melt the butter in a pan and fry the kadayif dough strands over medium heat until golden brown. Once crispy, transfer them to a bowl and thoroughly mix with the pistachio cream and tahini.
Chocolate-coat bananas:
- Dip the prepared banana pieces into the melted chocolate until they are completely covered.
Apply topping:
- Immediately sprinkle the still-warm chocolate with the Kadayif mixture and press down lightly so that it adheres well.
Decorate with white chocolate:
- Melt the white chocolate and use a spoon or piping bag to drizzle fine stripes over the decorated bananas for an elegant look.
Allow to cool:
- Place the bananas on baking paper and chill in the refrigerator for about 30 minutes, until the chocolate is completely firm.
large 100
Calories: 121 kcal