Last week was a bit crazy, I’m not gonna lie. Tony and I went on a camping trip/amusement park combo trip. I’m ready for some R&R. So, as I promised on Tuesday, I have another recipe that is easy to prepare and good for you. I’m gonna do ya one better! It’s a dessert– frozen– on a stick. Woohoo!
Today, we’re making chocolate covered frozen bananas. They’re topped with raw, shelled pumpkin seeds and a drizzle of peanut butter with honey and a pinch of salt. These taste decadent, but they really are good for you. They’re dipped in dark chocolate, after all– and pepitas! Pumpkin seeds are such a big part of Mexican cuisine and why the heck not? They’re delicious and packed with vitamins and minerals.
And could we just talk about the flavor for a moment? It’s like a banana and a peanut butter cup had a love child on the frozen tundra. It’s got it all– looks, great flavor, and wholesome ingredients. These bananas are cool, sweet, salty, nutty, and chocolatey.
And they’re so simple to make, a child could do it. In fact, I would definitely recommend enlisting the help of the little ones for this recipe. They’ll have a blast and you can give yourself a little fist bump for giving them a healthy treat at the end. If you do opt for child help, be prepared to get messy. But that’s half the fun, isn’t it? After making these, you may be convinced that the recipe was, in fact, for chocolate dipped children.
Here are a few tips that will help things going smoothly whether you are making these chocolate dipped bananas by yourself or with kids.
Use Your Cookie Sheet – Even though the cookie sheet primarily is used for holding your bananas while they take a trip to the freezer, it is so much more than that. The cookie sheet is insurance against a messy work area. Dip the bananas over the cookie sheet, sprinkle with pepitas, and drizzle with peanut butter– all over the cookie sheets. This will contain the mess and you can take a spoon to it later and munch on the messy, sweet aftermath.
Keep it Cool – If you notice your bananas getting mushy while dipping, take a break. Just throw the bananas back in the freezer and chill for a moment. The weather is hot right now and so things melt quickly, use the freezer to your advantage.
Make Extra – If you’re like me, you’re gonna be a bit sad after your frozen bananas (quickly) disappear. I would recommend making a double batch. You can also cover them with plastic wrap and tie a ribbon around the stick and make them into a party treat.
How are you relaxing after the holiday? We wanna hear all about it! See you soon!
- 2 bananas, cut in half crosswise
- 6 ounces dark chocolate, roughly chopped
- 3 tablespoons unflavored coconut like Lou Ana or non-hydrogenated organic shortening like Spectrum, divided
- 2 tablespoons natural peanut butter
- pinch of salt (optional)
- 1 teaspoon honey (optional)
- ¼ cup pepitas (shelled pumpkin seeds)
- Insert a popsicle stick into the cut end of the bananas so that it is half in and half out of the banana. Place on a cookie sheet, then put in the freezer for at least 4 hours so that they are completely frozen.
- While the bananas are freezing, prepare your chocolate dip and peanut butter drizzle. Place the chopped dark chocolate and 1 ½ tablespoons of coconut oil or shortening in a small, heat proof bowl. Place over a pan of simmering water and stir just until melted. This can also be done in the microwave in 10 second bursts, as well.
- In another heat proof bowl, stir together the peanut butter, remaining ½ tablespoon of coconut oil or shortening, pinch of salt, and honey, if using. Repeat the same process as the chocolate to melt the drizzle.
- Once the bananas are frozen, get ready for dipping. Place your pepitas in a small bowl and make sure your chocolate and peanut butter mixtures are nice and melted and have a spoon in each bowl. Gather the cookie sheet, pepitas, chocolate, and peanut butter in an area so that they are close together.
- Spoon the chocolate mixture over one of the bananas until coated as desired. Gently shake to remove the excess chocolate. Immediately sprinkle with the pepitas and place on the cookie sheet. Repeat the process with the remaining bananas, then place them in the freezer to harden for about 5 minutes.
- Remove the bananas from the freezer and drizzle with the peanut mixture. Place in the freezer, again, to harden.
- Devour immediately or cover and store in the freezer for up to a week!