Double Dipped Chocolate Covered Frozen Banana Recipes

Steps:

• Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

Steps:

• Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
• Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
• Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
• Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
• Once frozen, store the bananas in an airtight container.
• Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

Steps:

• Peel the bananas, Trim the ends and cut in half to make 6 mostly straight segments. Stick short skewers into one end of each banana.
• Line a baking sheet with wax or parchment paper. Lay the bananas on the baking sheet and freeze for at least one hour.
• Meanwhile, mix together the peanut butter, yogurt and one packet of stevia in a shallow bowl. Once the bananas are frozen, remove them from the freezer.
• Roll each banana segment in the peanut butter mixture and return to the baking sheet. You may have to use a spoon or butter knife to help spread the peanut butter dip on the banana.
• Once all bananas have been coated, return to the freezer and freeze for another 30-60 minutes, until the peanut butter coating is hard.
• Mix the chopped nuts, pretzel bits, cacao nibs, and the other packet of stevia together on a plate or shallow bowl. Set aside.
• Melt the chocolate and coconut oil in a double broiler (or in a glass bowl sitting on top of a small pot of boiling water).
• Remove the bananas from the freezer. One by one, dip each banana into the chocolate, coating it as evenly as possible.
• Hold the banana over the plate with the toppings and sprinkle toppings onto the banana until all sides are coated.
• Lightly place the coated banana on the baking sheet. Once all are done, return the bananas to the freezer.
• Freeze until set, about 10-20 minutes, or store in an airtight container to save for later.
• Serve and enjoy!

Steps:

• Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
• Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.

Steps:

• Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
• Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
• Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Steps:

• 1. Line a baking sheet with nonstick foil or parchment paper.
• 2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
• 3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
• 4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
• 5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.