The document provides recipes for several components of chocolate banana caramel bites including: 1) A banana cake recipe with mashed bananas, flour, butter, sugar, eggs, and buttermilk. 2) A chocolate glaze made from dark chocolate, corn syrup and cream to coat the cake. 3) A burnt caramel drizzle made by cooking sugar and water then adding cream. 4) The cake is sliced and layered with caramel cream before being dipped in chocolate or drizzled with caramel.

1. Chocolate Caramel Banana Bites

2. Banana Cake Ingredients 1 1/2 cups mashed bananas (about 3 large very ripe bananas) 2 teaspoons lemon juice 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg (fresh grated if possible) 1/4 teaspoon salt 3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk Method Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, sift flour, baking soda, salt and spices. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. Let cool completely.

3. Chocolate Glaze 8 oz. dark chocolate 2 tablespoons corn syrup 1/2 cup cream Chop the chocolate finely. Bring corn syrup and cream to a light boil. Pour over the chopped chocolate and whisk until melted and smooth. Work quickly to dip the the squares before the chocolate cools. (This may not be enough to really coat all the squares - it only did about half of mine. But it's plenty if you just want to coat a cake.) Burnt Caramel Drizzle 1/4 cup sugar 1/8 cup water 1/2 cup cream Heat sugar and water in a heavy saucepan over medium-high heat. Stir until the sugar dissolves then leave it alone until the sugar starts turning a deep brown. Stir so it browns evenly and take it off the stove when it's turned a deep amber. While the sugar is heating, scald the milk in the microwave. Gradually pour it into the caramel - it will bubble up furiously so be careful! Whisk it all together as you pour in the cream, then return to the heat and boil for another minute. Remove from the heat and let cool a bit. Pour into a plastic baggie and snip a tiny bit out of the corner. Now you can squeeze the caramel right out of the bag in a drizzle. Assembly 1. When the cake is finished - cooled and slightly frozen - take it out of the freezer and slice off the edges. Then slice it longwise into long strips. Carefully lift these strips out of the pan and split in half, evenly. 2. Spread the cooled caramel cream on the bottom halves and put the cake tops back on. 3. Put in the freezer for a couple hours, or overnight, well covered with plastic wrap. 4. When the cake strips are firm, take them out and cut into 1-inch squares. Melt the chocolate 5. Dip the squares into the chocolate, or drizzle the chocolate over them, or spread it on. Whatever works for you. 6. Drizzle the caramel over top and press some flaked almonds on. 7. Keep in the fridge, but take out about half an hour before serving to let them soften up a bit Spiced Caramel Cream Ingredients 1 large egg 2 tablespoons cornstarch 1 1/3 cups milk or cream, divided 2/3 cup granulated sugar 4 tablespoons water 1/2 tablespoon unsalted butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1 teaspoon vanilla extract Pinch of salt 1 cup heavy cream Method In a small bowl, whisk together egg and 2 tablespoons cornstarch. Whisk in 1/3 cup of milk until smooth; set aside. Place remaining 1 cup milk in a glass measuring cup and microwave until scalding, about 2 to 3 minutes. In a small, heavy-bottomed saucepan, combine 2/3 cup sugar with 4 tablespoons water and place over medium heat. Cook, stirring constantly, until sugar dissolves. Increase heat to high and cook without stirring until syrup caramelizes and turns a golden amber color. Stir to distribute the color and make sure it cooks evenly. Remove the pan from the heat and gradually add the hot milk. The mixture will bubble up aggressively, so go slow and be careful. Return the pan to low heat and cook, stirring constantly, until any hardened caramel has dissolved and mixture is smooth. Whisk about 1/4 cup of hot caramel mixture into egg and cornstarch mixture. Return entire mixture to saucepan and cook over medium-high heat, whisking constantly, until custard comes to a boil. Add the spices. Continue to boil, whisking constantly, for 1 minute. Whisk in butter until melted and whisk out any lumps. Transfer the custard to a bowl. Whisk in vanilla extract and salt. Set the custard in the fridge to hurry cooling. In bowl of an electric mixer, beat 1 cup heavy cream at high speed until it forms medium-stiff peaks. Lighten the custard by whipping it with a spatula. Gently fold whipped cream into caramel custard. Cover and refrigerate until chilled.

4. Chocolate Glaze Ingredients 8 oz. dark chocolate 2 tablespoons corn syrup 1/2 cup cream Method Chop the chocolate finely. Bring corn syrup and cream to a light boil. Pour over the chopped chocolate and whisk until melted and smooth. Work quickly to dip the the squares before the chocolate cools. (This may not be enough to really coat all the squares - it only did about half of mine. But it's plenty if you just want to coat a cake.) Burnt Caramel Drizzle Ingredients 1/4 cup sugar 1/8 cup water 1/2 cup cream Method Heat sugar and water in a heavy saucepan over medium-high heat. Stir until the sugar dissolves then leave it alone until the sugar starts turning a deep brown. Stir so it browns evenly and take it off the stove when it's turned a deep amber. While the sugar is heating, scald the milk in the microwave. Gradually pour it into the caramel - it will bubble up furiously so be careful! Whisk it all together as you pour in the cream, then return to the heat and boil for another minute. Remove from the heat and let cool a bit. Pour into a plastic baggie and snip a tiny bit out of the corner. Now you can squeeze the caramel right out of the bag in a drizzle.

6. Chocolate Banana Caramel

7. Ingre die nt s 8 peeled bananas 8 icecream sticks 32 g choclate 4 spoonful of butter w/o salt chopped nuts/ sprinkles/ crushed cookies/ toasted coconut I nstr uctions Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour. Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally. Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer. Once frozen, store the bananas in an airtight container.