Summer is coming, and what better time to get started with a cold fruit recipe? These frozen chocolate dipped bananas are easy to prepare, and can be served with whatever sweet toppings you like. (I like mine with shredded coconut or almonds, but almost any kind of nut will do.)
Bananas, preferably organic
1 large block of dark or semisweet chocolate
Chopped peanuts, hazelnuts, almonds, or nut of your choice
Peel the bananas and cut into 4 pieces, then slide a popsicle stick halfway into each piece
Place the banana pieces on a cookie sheet lined with parchment paper and freeze overnight
Once the bananas are frozen, cut the chocolate into small pieces. Microwave on high for 30 seconds, stir, and heat again for another 20 to 30 seconds. Repeat this process until the chocolate is almost melted.
Once the chocolate is melted, dip the frozen bananas into the chocolate and roll with the topping of your choice.
Freeze the bananas until ready to serve. (Before serving, set the bananas at room temperature for a few minutes to soften.)
Want to make this and need the written instructions? Just click here to download the full recipe.
Martha Stewart cheerfully chops chocolate on her cooking show with an instrument like this, and now we can as well. This sturdy tool converts hard, thick baking-chocolate bars into chunks for cookies, sparing good kitchen knives when a recipe calls for you to break up chocolate before melting.
Amazon Auto Links: the template could not be found. Try reselecting the template in the unit option page.