RECIPE #230, DAY #295
ORIGINAL RECIPE: Sure, “Chocolate Dipped Bananas” from Rachel Ray’s 30 Minute Meals 2 , but it never really needed a recipe*
TIMING: 15 minutes
DIFFICULTY: I would say easy, but so much can go wrong when melting and dipping in chocoloate
TOOLS: A double boiler or other way to temper chocolate. I actually prefer an electric melter, like by Wilton
COOK TYPE: Stovetop (or microwave)
HEALTH: This is a super great way to sneak in a healthy snack. No one will even notice that all they’re enjoying in a banana and some dark chocolate, which both have some amazing health benefits. The better the chocolate, the better the snack. Even you will think you’re eating something that could be called “ice cream.”
EXPERIENCE: I am pretty okay at tempering chocolate. What I am not okay at is getting it to the right consistency for dipping and then managing the dip. In fact, I am so sick of trying to conquer this, that I am considering buying both a real double boiler and one of those Wilton candy melters complete with dipping tools. Either that, or I may actually use my microwave in the new house (for exactly one thing).
So yeah, the dipping didn’t go so well here. And in order to get the chocolate where it needed to be, I added a little too much shortening (non-hydrogenated). But I can’t tell you how much I love frozen, chocolate-dipped bananas. Originally, they were one of my favorite foods to snag at an amusement park, but they have graduated to a popsicle I will grab by the box-full when I am not feeling well. But really, I would eat them anytime, anywhere.
They are very nearly the perfect snack.
NOTES: As mentioned above, you could temper the chocolate (melt it) one of three ways: with a double boiler, in the microwave (in short bursts interspersed with stirring), or in an electric candy melter. The last option requires a specialized gadget not known for its longevity, but it is my favorite.
I also want to apologize for this photo, which is of the last, sadly-constructed banana in the freezer.
- Line a baking sheet with parchment or wax paper. Peel 4 bananas and cut in half to make 2 pops. Skewer each half with a popsicle stick and set on the paper.
- Optionally, set out a few shallow bowls with 1 cup each of your favorite frozen banana topping, such as crushed peanut (or other nut), shaved coconut, or crushed cookie.
- In a double boiler, microwave safe bowl, or electric candy melter, melt 12-16 ounces good, dark chocolate. (For the double boiler, bring water to boil in bottom, reduce to a simmer, and stir chocolate chunks in top section just until melted.)
- Working carefully and quickly, dip the bananas into the chocolate and then optionally roll in the toppings. Place back on the paper. Complete with all banana pops and then move to the freezer. Once they are frozen, move them to a sealed container to store.
Serve straight from the freezer on a hot afternoon full of outdoor play.
*Recipe has been changed from the original.