Do you ever buy too many bananas, only to sit back, and watch them ripen, and not know what to do with them? I often over-buy nature’s perfectly packed yellow snack fruit… and you can only make banana bread so many times. I discovered this quick, easy, and tasty way to preserve them… when I notice they aren’t going anywhere, and nobody is eating them. Once made, these babies can last in an airtight container in your freezer for up to 3 months! However, mine have only ever lasted for a couple of days, tops. The bananas freeze into a cream-like texture that makes you feel like you are eating an ice cream bar, only better for you. This is a very basic recipe, but sometimes we need suggestions, rather than detailed directions. This is an inspirational piece…Now go make ’em!
Ingredients:
- 3 long bananas (the straighter the better)
- ¾ cup chocolate chips
- 1 tablespoon coconut oil
- ½ cup chopped salted roasted peanuts – optional
Banana time:
Peel your bananas one by one, and cut them in half. Poke a wooden skewer through each half, being careful to try to keep the skewer in the center, so that the banana halves don’t split. Place the skewered bananas on a parchment-lined, smaller-sized baking sheet, or plate that can fit in your freezer. Freeze the bananas until solid, about 4 hours… I often let them freeze overnight.
Once frozen, melt the chocolate chips with the coconut oil in a double boiler. To make your own double boiler, fill a pot with a couple of inches of water, and place it on the stove top. In a heat-safe bowl that will fit into your pot with the water, add the chocolate chips, and coconut oil. Put the heat safe bowl inside the pot, and heat the water to a boil, so that your chocolate, and coconut oil melt. Stir it until smooth and combined.
Set up a plate with your topping of choice. I used roasted peanuts chopped up, but you could use shredded coconut, any other nut, sprinkles, or anything else you can think of.
Carefully remove your melted chocolate bowl from the pot, and set up an area with all your ingredients. Working on one banana at a time, hold it over your chocolate bowl, and use a spoon to drizzle the chocolate evenly over the banana. Making sure to cover all of it. Next, roll your banana into your topping, while it is still wet. Working quickly, because once the chocolate dries you won’t be able to get the topping to stick to it. The chocolate will harden in approximately 60-90 seconds. Repeat the process till you have coated all of your bananas.
Put the coated bananas on the parchment lined baking sheet, or plate again, and place them back into the freezer, until you are ready to eat them. They often disappear rather quickly in my house, but if you need to store them for a longer period, they would be best stored in an airtight container in the freezer.
The frozen bananas turn into a creamy ice cream like texture, and coated with chocolate, they become irresistible. They are so much fun to make with kids, and so much more nutritious than other treats. They are freaking amazing! Give them a whirl, you won’t be disappointed.
Wishing you good health and good luck on all of your cooking adventures.
