Chocolate-Dipped Frozen Bananas

I have a secret…I have a serious addiction to cooking magazines. I’m drowning in them. They are all over my house, and its become more stressful than enjoyable lately. I remember the days when I would get so excited about finding a new cooking magazine in my mailbox…now, I cringe knowing that I still haven’t gotten through last month’s (or the month before) pile. And then when I actually get to looking through the magazines and start flagging recipes I want to make…that causes another feeling of anxiety…adding it to the pile of torn magazine pages of recipes to try.

Please…please tell me that I’m not alone.

Over the weekend, my sister in law Jamie was visiting and she perused through my mag pile and pulled a few out to take poolside. She came across this simple recipe and when we both looked at it we knew we were going to make it that night. This is one of those recipes that makes you wonder “why didn’t I think of that myself??”

We set up stations…bowls of crushed pretzels, chopped peanuts, shredded coconut and crushed cookies. Jamie chopped the bananas, then we dipped the chunks into the melted chocolate and rolled them into the yummy toppings. Then they were set on a cookie sheet and put in the freezer for a few hours to harden.

I loved these, and have been enjoying a couple (or few) nightly as my TV watching snack.

Chocolate-Dipped Frozen Bananas
Recipe from Bon Appetit magazine

2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
3 ripe bananas, peeled, cut into 1/2-inch-thick slices

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

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Chocolate-Dipped Frozen Bananas

I have a secret…I have a serious addiction to cooking magazines. I’m drowning in them. They are all over my house, and its become more stressful than enjoyable lately. I remember the days when I would get so excited about finding a new cooking magazine in my mailbox…now, I cringe knowing that I still haven’t gotten through last month’s (or the month before) pile. And then when I actually get to looking through the magazines and start flagging recipes I want to make…that causes another feeling of anxiety…adding it to the pile of torn magazine pages of recipes to try.

Please…please tell me that I’m not alone.

Over the weekend, my sister in law Jamie was visiting and she perused through my mag pile and pulled a few out to take poolside. She came across this simple recipe and when we both looked at it we knew we were going to make it that night. This is one of those recipes that makes you wonder “why didn’t I think of that myself??”

We set up stations…bowls of crushed pretzels, chopped peanuts, shredded coconut and crushed cookies. Jamie chopped the bananas, then we dipped the chunks into the melted chocolate and rolled them into the yummy toppings. Then they were set on a cookie sheet and put in the freezer for a few hours to harden.

I loved these, and have been enjoying a couple (or few) nightly as my TV watching snack.

Chocolate-Dipped Frozen Bananas
Recipe from Bon Appetit magazine

2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
3 ripe bananas, peeled, cut into 1/2-inch-thick slices

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Share/Save/Bookmarka2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;