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Frozen Chocolate-Covered Bananas
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First things first, we have a little business to tend to. Remember last week’s Strawberry Cheesecake Chimichangas and KitchenAid Stand Mixer giveaway? Well, we have a winner! Congratulations to Lisa D. (comment #216), who was selected via Random.org as the proud new owner of a 5-quart stand mixer that will definitely come in handy for any and all pies, cakes, cupcakes and cookies created in her kitchen.
I’m giving my sturdy stand mixer a break this week with a fun, frosty treat perfect for your Fourth of July festivities. Frozen chocolate-covered bananas have been making headlines in recent weeks thanks to the hit television series Arrested Development. Don’t tell anyone, but I’ve never seen a single episode. I tend to be more of an unscripted television fan. So unless it involves bachelors, bachelorettes, dance moms or toddler beauty pageants, chances are I haven’t seen it. (I’m hoping you’ll file this info, along with my other guilty pleasures, in the “No Judging Allowed” category and we can just leave it at that.)
It’s hard to believe the Fourth of July is just a few weeks away. I’m going to be home in San Diego celebrating with my parents and our three furry, four-legged friends. In addition to these bananas, I’ll be whipping up my Fourth of July tradition, a good ol’ flag cake complete with cream cheese frosting and fresh berries. And who could forget the Patriotic Pavlova with Watermelon Stars?
There’s so much to celebrate as we head into summer. Stay tuned in the weeks ahead for exciting updates about the site, and get ready for more recipes, more videos and more giveaways coming your way!
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Frozen Chocolate-Covered Bananas
- 4 ripe bananas
- 2 cups white chocolate chips
- 2 Tablespoons vegetable oil
- Assorted sprinkles
- 8 popsicle sticks, lollipop sticks or sturdy straws
Line a baking sheet with wax paper.
Peel the bananas and then slice them in half width-wise. Carefully insert a stick into the bottom of each banana and then place it on the baking sheet. Freeze the bananas for 1 hour.
Melt the chocolate chips with the vegetable oil in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until the mixture is smooth. Remove the bowl of chocolate and set it aside.
Remove the bananas from the freezer, and one at a time, dip them in the chocolate, smoothing it over the entirety of the banana with a spoon. Immediately sprinkle the banana with the assorted sprinkles and then lay the banana on the wax paper-lined baking sheet. Repeat the dipping and decorating process with the remaining bananas and then return them to the freezer for 10 minutes, or until the chocolate is firm.
Recipe by Kelly Senyei of Just a Taste.
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