27 dicembre 2012

Frozen Chocolate Banana Pops Tested Recipe

Frozen Chocolate Banana Pops 

Frozen Chocolate Banana Pops:

4 ounces (115 grams) semi-sweet chocolate, chopped
1 tablespoon light olive oil or vegetable oil
3 large ripe bananas


Chopped peanuts, pecans, hazelnuts, almonds, walnuts or pistachios
Toasted unsweetened coconut
Sprinkles or Chocolate Jimmies

Note: To toast coconut, place in a 300 degree F (150 degrees C) oven and bake for about 3-5 minutes or until lightly browned. Watch carefully.

Frozen Chocolate Banana Pops: Line a baking sheet with parchment paper, wax paper, or aluminum foil.
Cut the bananas into 2 - 3 inch (5 - 7 cm) chunks. Insert a popsicle stick, bamboo skewer, or a chopstick into the pieces of banana. Place on the prepared baking sheet and freeze for 15 minutes.
Meanwhile, melt the chocolate and oil (light olive oil or vegetable oil) in a heatproof bowl placed over a saucepan of simmering water.
Then remove the bananas from the freezer and, taking one piece of banana at a time, dip in the melted chocolate, making sure the banana is completely covered with chocolate. If desired, roll (or sprinkle) the chocolate coated banana in chopped nuts, toasted coconut, granola, or colored sprinkles. The chocolate covered bananas can be eaten right away or place them back on the baking sheet and freeze.
Once completely frozen, the bananas can be stored in a covered container, for about one week. To soften the bananas, place in the refrigerator for at least 30 minutes before serving.
Makes about 9 - 2 inch (5 cm) frozen chocolate bananas pops. Preparation time 30 minutes.


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