This Side Quest (a quick post usually unrelated to anything else on my blog in particular) is on using extra ripe bananas. I mean, extra bananas that happen to be ripe, though I’ve heard this works beautifully with super-ripe bananas. At our house, we go for weeks on a diet of bananas and peanut butter—though by “we” I mean my 4 year old. Then something snaps and crackers are the “it” food, and I’ve got a growing collection of fruit flies and am setting out apple cider vinegar traps. My point here: there are a million things to do with ripe bananas and I’ve probably tried most of them.
Tonight was one of our favorite temptations, because frozen bananas take on the consistency of the creamiest ice cream you’ve ever stuffed into your facehole. To add to the pleasure, these were dipped in melted semi-sweet chocolate. You can top the bananas with chopped nuts, sprinkles, caramel sauce, or whatever seems good at the time, but my kids prefer the plain, solid chocolate. By the way, I’m a huge fan of parchment paper for baking and buy it by the roll. You can assume any pan I ever use for any purpose is lined with parchment paper before use.
Frozen Bananas Dipped in Chocolate
Pan that fits in your freezer
2 sets of bamboo chopsticks (I keep tons of these around)
2 Bananas, cut in half and peeled
6 oz. semi-sweet chocolate
2 TBSP oil (I use almond oil)
Spear each half-banana on chopstick (or popsicle stick if you’re fancy, you elitist). Arrange bananas on pan and stick in freezer for 30+ minutes.
(This is usually the part where I plan to make bananas and get tired just from the thought of dealing with chocolate and freeze said bananas for 3 days.)
In a double boiler (or, I’ve heard but not tried, the microwave) melt chocolate over simmering water and add oil. Mix till smooth. Be careful not to overcook the chocolate or it will become too clumpy and separated to use. Remove bananas from freezer and dip, dunk, and smooth until covered in chocolate. Add toppings as desired. Place back on pan, return to freezer for 30 minutes.