Frozen Chocolate-Covered Bananas Recipe

On a Stick! | Quirk, 2011

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.

Hands-On Time: 35 minutes | Total Time: 2 hours, 35 minutes | Serves 4 to 8

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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:

Banana Spring Rolls from Pink Bites
Chocolate-Dipped Ice Cream Cream Puffs from Baking Bites
Chocolate Fondue from Leite's Culinaria
Candied Orange Peel from Leite's Culinaria