Chocolate Covered Frozen Bananas
First time I had a chocolate dipped banana was at one of those County Fairs many moons ago. I was so intrigued by it, and so in love with it, that I went to the fair 3 times in one week so that I could have that banana again.
Once the Summer Fests were done, and I needed my frozen banana fix, I went to my Mom’s kitchen to recreate my newfound love. That same day I also found out that just because something looks simple it does not mean that it is simple.
I picked up a banana, dipped it in melted chocolate, put it on a tray, and in the freezer. Sounds right…right?
Ehh! Guess again!
When I went to get the banana a couple of hours later, the banana was almost all bare! The chocolate slipped right off it. I had to scrape the chocolate off the plate and into my mouth. Okay, so it wasn’t that bad of a mistake.
You’re probably thinking why I didn’t just do a quick search. The answer to that is that Google didn’t exist back then, (no, I’m not ancient – it was early 90′s, and I’m 33), Yahoo was just starting out, and recipes were the last thing that were probably the last things being indexed( no research behind that statement…I could be 100% wrong). But, after a couple of trials and errors, I figured it out – freeze the banana before you dip it! So, it the play is: freeze – dip – freeze.
Chocolate Covered Frozen Bananas
You will need:
6 medium bananas, peeled
6 popsicle sticks
12 ounces semisweet chocolate chips
12 ounces white chocolate chips
3 tablespoons unsalted butter
Toppings: toasted hazelnuts, or peanuts, sprinkles, coconut flakes, etc…
Line a sheet pan or a larger flat plate with waxed paper.
Cut about an inch off the end of each banana.
Insert a popsicle stick into the cut-end, and push the stick halfway in.
Place all the bananas on the waxed paper and freeze for 1 to 1 1/2 hours.
Melt the chocolate and butter in a double boiler.
Put the dipping decorations (nuts, sprinkles) on flat plates.
Take one banana at a time and dip it in the chocolate, coating it completely – spoon some on, if needed.
Roll the dipped banana in the nuts, or sprinkles (I used hazelnuts), and put it back on the waxed paper.
Continue to do this with the rest of the bananas.
Put the bananas back into the freezer and freeze for another 6 hours or over night.
P.S. This is perfect for those that are working on a bikini bod, but can’t let go of their ice cream. Just use unsweetened chocolate chips instead of white chocolate chips. It’s a diet…you can’t have it all.
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