Good, fast and cheap: or pick Chocolate Dipped Bananas

Chocolate covered bananasI live in the capital of entertainment: Los Angeles. One day, my (film editor) husband came home one day and repeated a saying I’d never heard before, “Argh! This project is gonna be fast and cheap. So it won’t be good.”

I looked at him with a puzzled face. He put his hand on my shoulder and said, “Babe, you can have good, fast or cheap. Pick TWO.”

So I dug a bit deeper and started asking everyone.  No matter the project, apparently the adage is that you can only choose one out of this tricky trio.  If you’re still unclear, just give this a quick thought: you can have good and fast, but it won’t be cheap. Good and cheap? Then you lose out on fast…and you’re getting the idea, right?

But a few years later, he also said that it’s not always true. To prove the point, he busted out a good, fast and cheap recipe for me. And guess what? It’s good, fast and cheap. Actually, the phrase is hereby changed when it comes to recipes created by my husband: you can have it GREAT, fast, easy and cheap. Today’s healthier dessert to illustrate the point: chocolate dipped bananas.

And you must use your fingers for this. No forks or fancy tongs are needed. So as you make this together, you get to lick the residual chocolate. And if you want to add chili to your chocolate, chopped nuts on top of the dipped banana, be my guest.

Chocolate dipped bananas

  • 3 ripe (but not mushy) bananas, peeled and chopped into slices
  • 2 cups of chopped dark chocolate

Line a baking sheet with parchment paper. After chopping chocolate into small pieces, place in a heat resistant glass bowl and a pan as a double boiler. Chow.com has a fantastic tip and video that makes this process easier. Let the bananas cool. While they’re cooling, peel and slice the bananas. I cut them into half-inch slices, but it’s up to you.

Some other recipes call for freezing your bananas beforehand. I’ve tried freezing the both, and there’s not much difference. (If you find that there is, email me.) Once the chocolate has cooled for 10 minutes (out of the heat), dip the bananas in the chocolate with your fingers. Turn and coat thoroughly, and place on the baking sheet. Place them in the freezer for at least 30 minutes, and eat them like you mean business.

About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in Dessert, Gluten-free, Late Night Snack and tagged . Bookmark the permalink.

9 Responses to Good, fast and cheap: or pick Chocolate Dipped Bananas

  1. Edmund Lee says:

    What a cool article. :) I think I’m going to try your great, fast, easy, and cheap recipe, not to mention that it’s healthy, too! Excellent job Mona!

  2. Marie Leslie says:

    What a great, easy treat. My family is going to LOVE this.

  3. Heather says:

    my kids will enjoy making this. I LOVE the name of your blog– too fun.

  4. Shelley Webb says:

    I’d never heard that saying before – it’s great!

    I also like the fact that the bananas are chunked before dipping. It’s so difficult to carry around one whole chocolate dipped banana (usually on a stick).

  5. Anita says:

    Looks good..I will have to make for my family…I cant eat bananas :(

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