Time 15m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Cut off a inch off the bottom of each unpeeled banana, and gently insert a popsicle stick into each one. Then unpeel bananas. Place banana’s onto a baking sheet and freeze until frozen. In a double boiler melt chocolate chips and shortening. Dip frozen bananas into melted chocolate, then roll in coconut, chopped nuts, sprinkles, or anything you want. Eat immediatly or freeze to eat them another time. Enjoy!
Time 1h15m Number Of Ingredients 4 Steps:
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.
Time 20m Yield 10 chocolate dipped bananas Number Of Ingredients 10 Steps:
Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.
Time 2h15m Number Of Ingredients 3 Steps:
Line a baking sheet with parchment or wax paper. Insert a popsicle stick into each piece of banana. Cover each piece with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.
Time 4h20m Yield 8 Number Of Ingredients 5 Steps:
Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours. Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.
Time 40m Number Of Ingredients 4 Steps:
Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover. Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.
Yield Makes 4 servings Number Of Ingredients 4 Steps:
- Line a baking sheet with nonstick foil or parchment paper.
- Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
- Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
- Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
- Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Yield Makes about 36 Number Of Ingredients 4 Steps:
Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool. Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.
