Via Kara Stout
Ingredients
- 4 ripe (but not brown) Equal Exchange bananas, bottoms trimmed, but unpeeled
- 6 ounces Equal Exchange Organic Dark Chocolate, broken up (choose your favorite bar)
- 1/4 cup cream (or vegan option= 1 tablespoon coconut oil)
- 1/2 cup chopped topping of your choice (nuts, candied ginger, crushed cookies, coconut, etc.)
Preparation
- Peel bananas. Pierce each banana lengthwise with a wooden skewer freeze for at least 15 minutes, or wrap tightly in plastic or foil and freeze for up to a week.
- Melt the chocolate in a double boiler (or self made double boiler), a small saucepan over very low heat, or the microwave. Whisk in the cream or coconut oil and transfer the chocolate mixture to a shallow bowl. If you're using nuts, put them on a plate next to the melted chocolate.
- Peel the plastic / foil off bananas, dip them first in the chocolate covering the banana completely, let the chocolate drip off and cool slightly then sprinkle with toppings. Wait a few minutes and then place bananas on a piece of parchment paper in the freezer. Repeat with all of the bananas. The chocolate will cool quickly, so if necessary, reheat chocolate.
- Freeze bananas for 30 minutes or until chocolate is hard. You can put them in a wax- paper-lined airtight container and freeze them for longer.
Banana chocolate pieces modification: Peel bananas, cut into 1-2 inch chunks. Follow steps 2-4, but leave pieces on wax paper in freezer until chocolate is hard, then store in an airtight container.