on the table: Making Nigel’s Bananas at home

By Courtney Warren
 

    At the beginning of the summer, I, along with the rest of Mississippi it seemed, traveled to Seaside for a beach vacation. We had an amazing time staying at Watercolor with friends and exploring all of the shops. My brother married his wife in Seaside Chapel, but it has been some years since I’ve returned. 
 

    During our explorations, we found many wonderful places, including Duckies, a children’s toy shop and a place to find plenty of cool rubber ducks; a bookstore; a shop with exclusive headbands; and, finally, Nigel’s. 
 

Nigel’s is a fancy banana shop, where you can add all kinds of toppings to chocolate covered bananas. It was something I didn’t realize was missing from my life. 
 

    After returning multiple times throughout our vacation, when I got home, I realized it would be a long time before I could get back to Seaside for a Nigel’s dessert on the beach. I had to figure out how to recreate these at home. My favorite was Beach Bum, and, after some trial and error, Berit and I figured out how to make Nigel’s Beach Bum bites at home.

NIGEL’S BANANAS

Ingredients:
Bananas
Melted chocolate
Toasted Coconut shavings
Caramel toppings

Directions:

1.    Cut up as many bananas as you’d like, but make sure they are not ripe. You want them to be firm, so     
      they’ll freeze and keep their texture.
2.    Freeze for 30 minutes on parchment paper. 
3.    Remove from the freezer and dip into your chocolate. 
4.    Place the chocolate covered bananas back on parchment paper.  
5.     Freeze for another 30 minutes. 
6.     Remove and add toppings. For Beach Bum, the toppings are toasted coconut and caramel drizzle.

Take them poolside and enjoy!