I must say I was somewhat bemused by the look of sheer delight my boys had when describing a certain fast food chain’s Frozen Banana on a stick. It didn’t seem to be too wildly out of the question to make homemade versions, surely, with a little more finesse?
So let’s just say that this month many bananas were sacrificed to prove the point. A very delicious point.
No more ripe bananas attracting fruit flies on top of the fridge. Don’t just freeze them for a rainy day, freeze them for decadent desserts! They have truly been a hit in my household. It’s amazing to see how far two bananas can stretch!
The method is a very simple one: slice bananas, dip each segment in melted dark chocolate, then roll in a dry coating of your choice (shredded coconut, crushed pistachio nuts or peanuts, slivered almonds, freeze dried raspberry powder or crushed pieces).
It is best to set up ‘stations’ so you have everything at the ready — including a tray with baking paper ready to place your delicious morsels before transferring into the freezer.
Melt your chocolate (easily done in an aluminium bowl heated over a saucepan) until smooth.
Slice your bananas and drop them in the melted chocolate; fish out with a fork; roll in chosen topping. Retrieve out of the topping with a clean fork and transfer to a lined tray.
Simply freeze and keep frozen until ready to devour.
The trick is to eat them straight from the freezer when the banana is firm to bite. Once the banana defrosts it becomes mushy which while resembles a ‘nice cream’ texture, can also go beyond that and a bit slimy.
A great school holiday activity, a bite-sized dessert for your next dinner party, or perhaps just a treat to be kept in your freezer until you feel like spoiling yourself?
Either way, DELISH. It’s a great way to use and preserve, leftover bananas before they spoil.
