Prep 45 mins
Cook 0 mins
Published in Bon Appetit April 2009.
- 473.18 ml bittersweet chocolate chips
- 29.58 ml canola oil
- such as crushed chocolate sandwich style cookies, toffee bits, chopped butterfinger candy bars, chopped salted peanuts or toasted shreddred sweetened coconut
- 3 rip bananas, peeled and cut into 1/2-inch-thick slices
- 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 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.
What a great idea! My DS and I had just read "Curious George in the Candy Factory" so it was perfect timing to make our own banana candy! It was a kitchen project that he could really get involved in, which is hard to find for a 3 year old. His favorites were rolled in sprinkles; I preferred plain. Even DH enjoyed them, and they were a hit after dinner on a hot day. DS has already asked to make these again, so I know it will be a repeat recipe. Thanks so much for posting, Queen Dana! Made for ZWT 7.
These are just wonderful! So many options ~ for toppings, I used crushed peanuts, chopped pecans, and also vanilla wafer crumbles. DH and DD both really enjoyed these. Thanks for posting such an easy and versatile recipe. Made for Diabetic POOL PARTY Tag ~ May 2010!
These are really good and the combinations are endless! I really like frozen bananas with chopped peanuts on them so of course that was my favorite. I also dipped them in toasted coconut, sprinkles, mini choco chips, butterfinger, and oreo cookie. These would be good cut up and served on top of vanilla ice cream as well as by themselves! Made for PAC Spring 2010.