This frozen chocolate-cover bananas recipe, a tribute to Elvis, melds several of the King’s favorites—bananas dipped in chocolate and coated in bacon and crushed peanuts. Hubba hubba.
These frozen chocolate-covered bananas are a revamped version of Elvis’s favorite sandwich–peanut butter, bananas, and crisp bacon–that’s easy to make and stash in the freezer. And if you’re wanting a little less of an indulgence, you can make the portions of chocolate-dipped, peanut-smothered, bacon-sprinkled bananas smaller simply by cutting each banana in half.–Renee Schettler
☞ Table of Contents
Frozen Chocolate-Covered Bananas
- Line a baking sheet with parchment paper or aluminum foil.
- Insert a wooden popsicle 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.
- Combine the bacon and chopped peanuts in a dish. Melt the chocolate in a double boiler over medium heat or a bowl set over but not touching simmering water, stirring occasionally.
- Dip each frozen banana in melted chocolate and allow any excess to drip off. Immediately roll the banana in the bacon-peanut mixture and then return to the parchment-lined baking sheet.
- Freeze again for at least 1 hour or until ready to serve.
*WHAT CAN I DO WITH LEFTOVER DIPPING CHOCOLATE?Lucky for you, if you have some of the non-banana parts left at the end of your dipping and freezing, we have a great idea for you. As one of our testers noticed, quite happily, that you can mix the warm chocolate, peanuts, and bacon together. Drop by teaspoonful onto parchment paper and refrigerate until solid. We think you-know-who would approve.
Recipe Testers’ Reviews
How on earth could you fail with chocolate, peanuts, and bananas?!
I varied the recipe slightly in that I cut each banana into 4 pieces and put each piece on a stick, instead of leaving them whole. One whole banana would make a 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!
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 popsicle stick in it. I'm 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.
Originally published July 21, 2011