George Michael: “Oh there’s no recipe, you just dip the banana in the…”
Michael: “No, don’t tell them!”
Steve Holt: “Dip it in the what? DIP IT IN THE WHAT!?”
GOB: “It’s okay, son, we’ll figure it out.”
Now that I’ve gotten that out of my system, George Michael was right. Not about whether it’s legal to touch your cousin in the state of California (still not), but that there’s pretty much no recipe for a frozen chocolate banana. You dip it in the…chocolate, then roll it in nuts and freeze it in a cooler full of evidence. Or ice. You can’t have a party without ice. Best part of all: even the sum of all these parts won’t cost you ten dollars, nor will they make you sick and kill you.
You know those takeout chopsticks rattling around in your utensils drawer? Now’s their time to shine.
- 4 large unpeeled bananas, not overly ripe
- 16 ounces semisweet chocolate, chips or broken into small chunks
- 2 tablespoons unsalted butter
- chopped peanuts, walnuts or other nuts
- Carefully thread each banana through a chopstick about halfway, then remove the peels. Peeling after inserting the chopstick will help it stay together and not poke through the side.
- Melt the chocolate and butter together over a double boiler on medium-low heat.
- Dip each banana in, coating thoroughly with chocolate (use a spoon to get at any exposed banana).
- Roll the dipped bananas in the nuts, then place on a wax paper-lined baking sheet and transfer to the freezer for at least an hour.
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