From the kitchen: Chocolate Dipped Frozen Bananas
I’ve been giddy for and anticipating the arrival of this weekend since the rumors that Arrested Development was coming back began a few years ago. Evan and I are huge fans. Dorks even. We can (and do) recite lines from the show verbatim whenever we see an opportunity, we’ve memorized all of the chicken dances, and have very detailed reasons for loving our favorite characters (Lucille! She’s the best!). In honor of the return of one of my all-time favorite TV shows, I’ve made my own version of Bluth Bananas – frozen bananas, covered in dark chocolate and topped with crunchy yummies.
It’s nice to be back home. Enjoy the long weekend! -xo
Chocolate Dipped Frozen Bananas
Makes 6 bananas
8 oz. chocolate, chopped
1/2 tablespoon ground coffee
1 generous pinch kosher salt
3 large firm bananas (less ripe is better)
6 wooden popsicle sticks
Crushed Graham Crackers
Toasted Coconut & Cayenne Pepper
Chocolate Sprinkles & Coarse Sea Salt
Melt the chocolate in a double boiler. You can do this by placing a glass bowl over a saucepan filled 1/4 of the way with water. Make sure the bowl DOES NOT touch the water. Heat over medium heat until the chocolate is melted, stirring occasionally. Once melted, remove from heat, add coffee and salt to the chocolate, and stir.
Carefully insert the popsicle stick about 1/2 way up the banana. I had a few split on me, so be patient. Coat the bananas with a layer of chocolate using a spoon for even coverage. Let excess chocolate drip off, but be mindful that the bananas are heavier now and may slip off of the stick. Support with the spoon if needed. Sprinkle with your favorite toppings. The trick is to find the perfect balance of flavor and texture.
1. Chocolate sprinkles (or Jimmies) with fluer de sel that I bought on my honeymoon in France (fancy!)
2. Toasted coconut flakes with a light dusting of cayenne pepper (this one gets spicy fast, so be very light with pepper!)
3. Ground graham crackers (I think marshmallow fluff would go really well with this combo!)
Place on a parchment lined sheet and refrigerate for 30 minutes to 1 hour until chocolate is hardened. Then transfer to the freezer for at least 8 hours. Voila!!