Frozen Chocolate-Covered Bananas

Frozen Chocolate-Covered Bananas Recipe

It’s hard to choose a favorite sandwich. When I first tasted the Elvis–peanut butter, bananas, and crispy bacon on toasty grilled bread–I knew I hit the jackpot. This recipe is a riff on that classic sandwich that makes an irresistible and easy-to-eat snack, and I dedicate it to all the bacon lovers out there.–Matt Armendariz

LC A Big Hunk o' Love Note

Some like their hunk of burning love big…oh, forget it. We’re not going there. Suffice it to say, you can make the portions of chocolate-dipped, peanut-smothered, bacon-sprinkled bananas smaller, if you please, simply by cutting each banana in half.

Frozen Chocolate-Covered Bananas Recipe

  • Quick Glance
  • 35 M
  • 2 H, 35 M
  • Serves 4 to 8

Ingredients

  • 4 pop sticks
  • 4 medium bananas, peeled, halved if desired
  • 1 cup chopped cooked bacon
  • 1 cup roasted peanuts, chopped
  • 4 cups semisweet chocolate chips, [Editor’s Note: Grated or chopped milk or dark chocolate, depending on your preference, would be just dandy here]

Directions

  • 1. Line a baking sheet with parchment paper.
  • 2. Insert a pop stick in the bottom end of each banana or, if smaller portions are desired, in each banana half and place on the prepared baking sheet. Freeze for at least 1 hour.
  • 3. Combine the bacon and chopped peanuts in a shallow dish. Melt the chocolate in a double boiler over medium heat or a bowl set over but not touching simmering water, stirring occasionally.
  • 4. Dip each frozen banana in melted chocolate and allow any excess to drip off. Roll the banana in the bacon-peanut mixture and then return to the parchment-lined baking sheet. Freezer again for at least 1 hour or until ready to serve.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Carol S.

Jul 21, 2011

How on earth could you miss with chocolate, peanuts, and bananas? I varied the recipe slightly in that I cut each banana into four pieces and put each piece on a stick, instead of leaving them whole. One whole banana would make one whopping huge Frozen Elvis. I used Callebaut chocolate for these. My peeps at work deserve the best, and the chocolate really shines in a recipe like this. I served these last week, and every day I’m asked if I’ve brought in more. The quarter-of-a-banana size was just perfect as an after-lunch treat. One word of caution, though. The bananas weep when left out of the freezer too long, so these need to be eaten pretty quickly. As a bonus treat, the leftover chocolate, peanuts, and bacon can be mixed together and dropped by the teaspoonful onto parchment and then refrigerated. The people at work enjoyed those, too!

Testers Choice
Chiyo Ueyama

Jul 21, 2011

Try it. I mean, why not? I was skeptical about the bacon-and-chocolate concept, and I wasn’t sure I wanted to commit to eating an entire banana covered with them—plus leaving Elvis half-eaten seemed disrespectful—so I cut each fruit in half crosswise before inserting a pop stick in it. I was glad I did, not because I didn’t care for how the Frozen Elvis tasted, but because it was so rich that a half banana was just enough. The salty bacon was great with the chocolate and had a crunch that was different from the texture of the peanuts. It was fun to make and eat. When “dressing” the bananas, work quickly so the peanuts and bacon stick while the chocolate is still wet—it freezes on the frozen fruit in seconds.

Testers Choice
Jean Moats

Jul 21, 2011

What a fun and delicious recipe to make with children. These chocolate-peanut-bacon-covered frozen bananas are wonderful. An adult could easily supervise a child who likes to help in the kitchen. The recipe calls for the cooked bacon to be chopped, but it would easily work if it was crumbled. The only note that I would add to this simple recipe is to let the banana thaw a little before taking that first bite of goodness.

Testers Choice
Joan Osborne

Jul 21, 2011

This was, amazingly, very good. All my tasters enjoyed it. We loved the salty, sweet, chocolaty, creamy, crunchy goodness on a stick. I think a whole banana is too much for a serving, though, and next time I’ll cut my bananas in half. I will also only use about 3 cups of chocolate chips since I had a large amount leftover after dipping four bananas. I had a bit of a problem with the pop sticks. My bananas split when I inserted two of them, and one banana fell off the stick when I started to dip it. Maybe a bamboo skewer might work better since it has a sharp end? I might try that next time. Despite these minor problems, the end result was delicious.

Comments
Comments
  1. Jess says:

    If you insert sticks before peeling (just cut off the end) they’ll stay together and be less likely to split on ya.

    Never tried these with bacon, but it sounds like an awesome combo! Thanks!

  2. Mrs. E says:

    These are so yummy! What a simple and satisfying treat. I only used about 1 1/2 cups Ghirardelli semisweet chips and it was just enough to cover 4 bananas. I would start small and then add more if needed so there is not a lot of chocolate left over. I only used chopped almonds, no bacon or peanuts this time, but I thought just the chocolate and almonds were the perfect combination. The method is fairly straightforward. I froze overnight and they came out perfectly. I also used bananas that were just on the border of turning ripe from unripe and they came out perfect!

  3. Mrs E says:

    Thanks Renee!

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