Hawaiian Tidbits

More fun with vintage cooking, and today I bring you a little treat from the "Chiquita Banana Cookbook" (n.d.).

Once again I have decided to skip the Banana Meatloaf and Ham Banana Rolls and stick with easy snacking goodness.  These are simple and quick to make, but packed full of flavor.  Nice for pre-dinner noshing or light summer desserting.

Hawaiian Tidbits

1/2 cup honey
2 tablespoons water
4 ripe bananas
1 cup toasted coconut flakes or
1 cup finely chopped nuts or
1 cup macaroon crumbs

I used finely chopped pecans.

Dilute honey with water.

Peel and cut bananas into 1" pieces (or something close to 1").

Dip each into honey mixture and roll in either coconut, nuts or crumbs until well coated.

Place on wax-paper-covered tray and refrigerate.

Serve on picks.  Makes 4 servings.

NOTE

The only thing I would do differently is chop the nuts up a little finer so make a closer coating, but even as is, the taste was still simply fabulous and refreshing.