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Recipe

Chocolate-Dunked Bananas with Peanuts

Mark Ferri

Servings: four.

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

Ingredients

  • 1 cup semisweet chocolate morsels
  • 4 medium-size firm bananas, peeled and ends trimmed
  • 4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
  • 1 cup chopped salted dry-roasted peanuts

Preparation

  • Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.

    Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.

    Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

  • Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.

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