Chocolate-Dipped Frozen Bananas
7/25/2017, 11 a.m.
yield: 10 frozen bananas
5 large bananas
10 wooden sticks
24 ounces semi-sweet chocolate, coarsely chopped
Assorted toppings: sprinkles, nuts, coconut, etc
Peel the bananas and cut them in half so you have 10 banana pieces. Skewer the cut end of each banana with a wooden stick, inserting it in until it’s stable. Line a baking sheet with parchment or waxed paper, and place the bananas on the baking sheet and freeze until firm, about 1 hour.
Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments. Stir until the chocolate is melted and smooth. Place your toppings in shallow bowls and have them nearby–the chocolate hardens quickly, so you’ll want them to be easily accessible. When your chocolate is melted and your toppings are ready, remove the bananas from the freezer.
Hold one banana over the bowl of chocolate. Use a large spoon (a small ladle works well for this purpose) and spoon a generous amount of chocolate over the banana, rotating it and spooning on more chocolate until it’s covered. It’s important to work quickly, since the chocolate will start to set soon after it touches the cold banana. Let the excess chocolate drip back into the bowl. Quickly move the banana over one of the bowls of toppings, and sprinkle the toppings over the banana, letting the extra drop back into the bowl. Place the banana back on the baking tray, and repeat until all of the bananas are coated with chocolate.
The frozen bananas can now be served. If you won’t be eating them right away, store them in an airtight container or zip-top plastic bag in the freezer. If you are serving them straight from the freezer, allow them to sit at room temperature for 10-15 minutes before serving, for the best taste and texture.