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Frozen Choclate-Covered Bananas
Tips: I didn't exactly invent these; they've been around
for years. But they're easy enough for kids to help with, they're
fun to make, and they're a cool summer treat. Select unbruised bananas,
and make sure they are golden yellow with at least a few brown "sugar
spots" on the skins, though if they are dead ripe they can be difficult
to work with. You'll need flat, wide, wooden popsicle sticks, too;
I found a pack of 150 in a party store for just over a dollar (I
haven't tried using lollipop sticks here, so I don't know if they'll
work).
The chocolate you use can be semisweet chips or chopped-up bars
(Hershey's makes a Mildly Sweet bar that's a perfect size for one
recipe). For coating your chocolate-dipped bananas, use finely chopped,
dry-roasted peanuts; toasted and cooled sweetened coconut shreds;
or chocolate sprinkles. If served directly from the freezer, these
are hard to eat, so be sure to follow the serving instructions.
Ingredients:
- 3 large, ripe banans
- 7 ounces semisweet OR bittersweet chocolate, chopped or as chips
- 1 Tbsp. plus 1 tsp. solid vegetable shortening(ie;Crisco)
Coating:
About 1 cup finely chopped, dry-roasted peanuts OR toasted and
cooled sweetened coconut shreds OR chocolate sprinkles.
Peel one banana and cut it in half crosswise. Insert a flat, wide,
wooden popsicle stick into the cut end of each half as far as is
comfortably possible (you don't want it to poke out through the
side of the banana half, though. Wrap each half tightly in plastic
wrap, and freeze at least one hour (or overnight). Repeat with remaining
bananas. While bananas freeze, line a 13 by 9 inch pan with aluminum
foil, and place in refrigerator or freezer to chill.
Combine chopped chocolate and shortening in small heatproof bowl.
Place over simmering water on low heat (water should not touch bottom
of bowl); stir often until melted and smooth. Remove from heat and
hot water; dry bottom of bowl. If necessary, transfer to dish with
shallow sides.
Have coating of choice ready in dish with shallow sides. Remove
two banana halves at a time from the freezer. One at a time, remove
plastic wrap from halves. Holding by popsicle stick, dip into melted
chocolate mixture, using a small spoon to help you coat all surfaces
of the banana half. Work quickly here, as the cold banana will quickly
set the chocolate. Use the back of the spoon to help scrape off
any excess chocolate, then dip chocolate-covered banana into coating,
using your fingers to help coat chocolate surface on all sides before
it sets (don't worry if some areas of the chocolate harden before
they're coated-it's not that big a deal). Place the finished banana
half flat on the foil lining of the 13 by 9 pan. Repeat procedure
with remaining banana halves. If chocolate mixture becomes too thick
while you're working with it, replace over simmering water and stir
until it is entirely re-melted before continuing.
Freeze coated bananas at least twenty minutes before serving or
wrapping tightly in plastic wrap. To store, place plastic-wrapped
banana halves in large plastic bag and seal tightly. To serve, remove
from freezer and allow to stand at room temperature, still in plastic
wrap, 20 to 30 minutes before eating. These will last for up to
5 days in the freezer once they're made.
Yields: 6 banana halves, 6 servings
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