- Baking sheets
- Parchment paper or waxed paper
- Large bowl
- Large pot
- Stirring spoon
- Paring knife
- Small bowls, spoons
- 12 Wooden popsicle sticks or coffee stirrers
- Kitchen scale or measuring cup, measuring spoons
- 9 ounces (1½ cups) semi-sweet chocolate chips (or good quality dark chocolate, chopped)
- 6 medium bananas, ripe but firm
- 1 Tbs. cooking oil or coconut oil
- ¼ cup finely chopped, lightly salted roasted peanuts
- Sprinkles, Skor bits, crunchy granola, coconut, currants, or anything else you think would be good on chocolate-coated bananas (make sure your optional sprinkles are gluten-free, if you need them to be)
1. Line the baking sheets with parchment paper or waxed paper.
2. Place the peanuts, sprinkles or other topping bits in individual bowls, with a spoon in each.
3. Put the chocolate chips and oil in the large bowl.
4. Put a couple of inches of water in the bottom of the pot, then nestle the bowl in the pot above the water – it must not be touching the water.
5. Bring the water to a simmer. Stir chocolate chips and oil just until they’re melted and combined, then remove from heat.
6. Peel the bananas and cut them in half horizontally. Insert a popsicle stick in the cut end of each half.
7. Tilt bowl containing chocolate and dip each banana half, turning to coat completely. You may have to spoon some chocolate over. Let excess chocolate drip off.
8. Using a spoon, sprinkle each banana with your choice of toppings, one or more, until evenly coated.
9. Place bananas on parchment-lined baking sheets, and put them in the freezer for at least 20 minutes so the chocolate gets hard.
10. Serve immediately, or wrap each one in plastic wrap or waxed paper and freeze for up to 2 weeks.
Adapted from Short and Simple Family Recipes, by Amy Roloff (2012)