Last week I first made these treats for my kids. Sky-hued eyes were enormous above their chocolate smeared mouths. They affirmed yet again that I am the greatest mom EVER! (This affirmation is often inspired by sugar, some form of media experience or a trip to the playground.)
And check out the ingredients: fresh bananas, semi-sweet chocolate, lightly salted peanuts. It’s practically health food! Seriously, it deserves its own dessert. Okay, okay, so there is a weensy bit of heavy cream involved, but it’s hardly worth mentioning. Besides calcium is important–can’t neglect your teeth and bones!
You can google chocolate covered bananas and come up with a recipe that goes something like this: skewer peeled, fresh bananas and freeze; melt chocolate melting chips; dip bananas in melted chips; freeze again and eat. You will also find recipes that call for combining chocolate and paraffin wax.
No, thanks. If I’m eating wax, it better be in some awful, processed treat about whose ingredients I am blissfully ignorant. I’m going to pause here for a melodramatic shudder. You feel free to keep reading!
Here’s how I turned a few ingredients into my kids new favorite frozen treat.
Chocolate-Peanut Covered Frozen Bananas
3 ripe, peeled bananas, cut in half and skewered on popsicle sticks or bamboo skewers
Approximately 8 oz. of Ghiradelli semi-sweet chocolate chips. (I just eyeballed 3/4 of a 12-oz package of chips)
Approximately 1 cup of heavy cream
3/4 cup of lightly salted peanuts
Place skewered bananas on a platter covered with foil, plastic wrap, parchment paper, wax paper, etc. and set platter in the freezer until bananas are throughly chilled.
While bananas are chilling, coarsely chop the peanuts using a food processor, blender, or by placing the nuts in a ziploc bag and using a rolling pin to break up the nuts. Put the nut pieces into a pie pan or large plate.
Place chocolate chips in a heat-proof bowl. Heat cream in a small sauce pan over low to medium-low heat, stirring occasionally, until very hot. Do not let the cream boil. Pour hot cream over chocolate and stir briskly until all of the chocolate is melted and the mixture is smooth. One by one, dip the bananas into the chocolate, thoroughly coating the fruit, allowing excess to drip back into the bowl. Immediately roll bananas in the nuts, then set back onto the freezer platter. Repeat with the rest of the bananas and return them to the freezer until thoroughly chilled (30-60 minutes) or completely frozen (at least 2 hours.)
The chocolate and cream mixture is basically a heavenly concoction known as ganache, without the butter. If you have peanuts and some of the ganache left over, stir the peanuts into the chocolate and put the mixture in the fridge until chilled enough to roll it into balls. Now you’ve got yourself an easy-peasy truffle that’s essentially a spherical, luxurious Mr. Goodbar. Or, you could just dip other things in the chocolate: sliced apples, candied orange peel, strawberries, grapes, pretzels, graham crackers, animal crackers, potato chips, ants, grasshoppers, smalll children…kidding! Just making sure you’re still with me.