1 banana 3 oz dark chocolate 1/2 tsp Instant Espresso
Slice banana into 16 quarter inch slices; skewer each slice with two prong skewers, place on wax paper and freeze for one hour. Create double boiler by placing metal bowel over saucepan with one inch of simmering water, add chocolate, espresso coffee and stir continually until 3/4 melted. Remove bowl from heat and continue stirring until completely melted. Take banana slices from freezer and dip in chocolate until completely coated, allow excess chocolate to drip off, place on wax paper and refrigerate for 30 minutes and serve.
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