I had some bananas that were on their way out so I found this recipe in my archive and they turned out pretty good. One problem, you gotta keep them in the freezer or else they turn soft, brown and mushy. I wouldn’t recommend these for a party where they’ll be sitting out but as a quick and satisfying sweet snack they are awesome. I rolled mine in toasted coconut, crushed pretzels and granola but you can use the recipe suggestions too.
Recipe courtesy of Bon Appetit
2 cups bittersweet chocolate chips
2 Tbsp canola oil
Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
3 ripe bananas, peeled, cut into 1/2 inch thick slices
Stir chocolate and oil in heavy small saucepan over low heat just until smooth Let stand 15 minutes to cool. Place each topping separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate , coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.