1 pre-made banana bread (I used this recipe from Cooking Light: Banana Bread)
1½ cups smooth peanut butter
⅓ cup low fat plain yogurt
¼ cup hot water
1 cup heavy cream
2 12 ozpackages of Ghirardelli milk chocolate chips
Bake banana bread ahead of time and allow to fully cool down to room temperature.
In a large mixing bowl, break up the banana bread into very small chunks and crumbs.
In a small bowl, mix together the peanut butter, hot water and yogurt. Stir to combine. Mixture will still be thick but have the consistency of corn syrup.
Add the peanut butter mixture to the banana bread crumbs. Mix to combine and ensure all crumbs are coated in the peanut butter. The resulting mixture should be tacky and be able to stick to itself and form balls.
Form into 28-30 1" balls and place on a sheet pan with parchment paper or a silpat. Set aside.
In a small sauce pan, heat the cream over medium high heat until small bubbles form around the edge.
Add in the chocolate chips and stir until the chips are completely melted.
Carefully slide 1 or 2 banana bites into the chocolate mixture. Use a spoon or flat whisk to completely coat each bite in the chocolate. Set back on sheet pan and repeat with the remaining bites.
When all the banana bites are covered in chocolate, allow to set in the fridge for 2 hours or overnight.