Frozen bananas dipped in chocolate
Helllooo to all you beautiful chefs out there.
With the weather being so warm, I decided I’d make some delicious healthy frozen banana treats. I prepared my favourite toppings, melted some chocolate and
off I went!
They were so delicious I ate them all! No, not all at once, one a day, people. Okay, I’m lying two a day but it’s still one a day because one banana makes two of these beauties, so you see I really only ate one a day! This recipe is ridiculously easy! Freeze, dip, drizzle, freeze, eat, repeat!
A quick note before you start:
You can melt chocolate, using one of two methods. One is in the microwave at twenty-second interval or you can melt chocolate on the stove top using the double-boiler method. A ‘double boiler’ for those who don’t know, is simply two pots, one of which is slightly shorter than the other and fits perfectly inside the larger one. You put the water in the bottom pot and the chocolate in the top one. When the water in the bottom pot boils the steam heats the top pot and melts the chocolate.
I think melting chocolate in the microwave in small quantities is fine but when using a large quantity, I recommend using the double boiler. You can get a proper double boiler but I just use a pan and a heat proof bowl, as described below under ‘method’, and it works fine. Give it a try and I promise you will never use the microwave to melt chocolate again.
To keep the sugar and calorie count down I only used a thin layer of chocolate. I didn’t use a lot of chocolate to cover the banana. If you want a thicker layer of chocolate, you can use more to coat the banana with or even increase, the quantity of chocolate you use, it’s up to you. I still had left over with the 360g of chocolate I melted.
If the chocolate hardens before you have finished using up the bananas, just return the saucepan to the heat so it creates a slow and gentle simmer. Stir the chocolate until it is completely melted. Turn off the heat and continue with the process.
10 bananas, cut in half
10 Ice cream sticks
1 family block of milk chocolate, 360g (you can use dark) at room temperature
Topping of your choice or Nava’s topping
Line a flat baking tray with baking paper, cut bananas in half and insert an ice-cream stick into the flat part of the cut banana (see picture) place the tray in the freezer for 20-30 min or until the banana is nice and firm so the ice-cream stick can’t move around.
Fill a small saucepan with 5cm of water, place the saucepan on the smallest burner on high heat. Bring the water to the boil. Lower the heat to a very gentle simmer and place a slightly bigger heat-proof bowl on top of the saucepan (I used a slightly larger heat proof bowl to make sure it doesn’t touch the hot water and burn the chocolate.)
Break up the chocolate and add to the bowl, stirring constantly making sure that all the chocolate melts consistently, this can take 3-4 min.
Once chocolate has completely melted, turn off the heat.
Hold one banana at a time over the bowl of melted chocolate. Using a large spoon pour a generous
amount of chocolate over the frozen banana, rotating it as you pour the chocolate until its covered in chocolate. Let excess chocolate drip back into the bowl.
Hold the chocolate-covered banana over your topping and sprinkle with a spoon as you rotate the banana. Place the decorated banana back on your tray.
Put it back in the freezer for another 15-30minutes before serving.
Ingredients and method for Nava’s topping
A drizzle of peanut-butter mixed with a little honey
If you prefer to drizzle white chocolate or peanut butter, simply place the bananas dipped in chocolate on the baking tray and using a spoon drizzle desired quantity on top of bananas.
Quantities and method for white chocolate and peanut butter drizzle.
2 tablespoon of white chocolate chips (which I melted in the microwave for 20 seconds)
Shell pistachios and place in a sandwich bag. Using a rolling pin, gently smash the pistachios.
Peanut butter and honey
Place a tablespoon of peanut butter and a teaspoon of honey in a small bowl. Begin by adding a teaspoon of boiling hot water, stir to feel consistency, you want the consistency to be runny. Add another teaspoon and stir. If after 2 teaspoons you have achieved desired consistency begin to drizzle peanut butter over banana, if not keep adding 1 teaspoon of boiling water at a time until you get the desired consistency.
You can keep the bananas in the freezer in an airtight container up to a week.