So by now a vast majority of you will have all but ruined your blender making frozen banana ice cream out of frozen bananas, yes? In case you have not yet been acquainted, it's a simple process really, even for the least kitchen friendly folks amongst you. Freeze bananas (don't forget to peel first), whack them into your (hopefully sturdy) blender and blend until smooth (see a fail proof chocolate inspired banana icecream recipe here). It's a dairy free sensation and one that deserves to be put on repeat right across summer.
Well if you thought that was tasty, these chocolate covered bananas will knock your socks off. Why? Because they taste like mini magnum egos. Seriously. Try them.
You will need:
2 bananas, peeled
2 blocks of your fave dark choc (we love Loving Earth dark chocolate)
1/4 cup organic crunchy peanut butter*
Couple of pinches of Celtic or Himalayan salt
Line a small baking tray with baking paper.
Slice the bananas into 1cm thick rounds. Lay half onto the prepared tray.
Using two teaspoons, dollop the peanut butter on top of the bananas. Sprinkle the peanut butter with salt. Sandwich the peanut butter by placing another banana on top.
Place the tray into the freezer for at least an hour (this is important or you'll have a dreadful time trying to coat the bites in chocolate).
While the bananas are freezing melt the chocolate. To do this, place three quarters of the chocolate (broken into small pieces) into a small mixing bowl that will fit abreast a small saucepan. Bring some water to a gentle simmer in the small saucepan, approximately 1/4 full. Place the smaller bowl over the saucepan and allow the heat to melt the chocolate, ensuring no water from the saucepan hits the chocolate. Once almost fully melted add the remaining chocolate and stir until melted through.
Remove the bananas from the freezer. If it's a hot day you may like to leave the tray in the freezer and remove the bananas one at a time, they defrost very quickly. Skewer a banana/PB sandwich with a fork and quickly dunk into the melted chocolate, covering completely. Allow the excess chocolate to drip away. Place back on the baking tray, repeat for all the bananas and then return to the freezer. Freeze for a further 3 hours.
Keep your chocolate covered bananas in the freezer in a sealed container. They'll keep for weeks but that's irrelevant because they won't actually last that long anyway.
* We choose organic peanuts wherever possible, you can read why here.
Oh and if you're after some more frozen banana ice cream recipe inspo there's a 'Banana icecream, three ways' selection in my first eBook A Nourishing Kitchen.
