FROZEN CHOCOLATE-BANANA POPS
These creamy frozen pops take frozen bananas to another level. A small amount of cocoa and cream produces a smooth, mellow chocolate flavor. The peanuts complete the experience by adding nuttiness and a kiss of salt.
Provided by Food Network Kitchen
Categories dessert
Time 8h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight.
- Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve).
Nutrition Facts : Calories 210 calorie, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 5 grams, Sugar 18 grams
FROZEN BANANA BITES
A simple dessert that people love! You can use anything you want in place of the toffee: sprinkles, nuts, cookie crumbs, or whatever! This is also really good with dark chocolate.
Provided by Allrecipes Cook
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h15m
Yield 48
Number Of Ingredients 5
Steps:
- Cover a baking sheet with waxed paper.
- Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight.
- Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Cover another baking sheet with waxed paper.
- Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.9 g, Cholesterol 1.4 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.8 g, Sodium 32.9 mg, Sugar 4 g
FROZEN CHOCOLATE BANANAS
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
- Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly.
- Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.
CHOCOLATE-DIPPED FROZEN BANANAS
These are so colorful and festive looking it makes you feel like it's a party when you look at an assortment of them. And they couldn't be easier to make, even your kids could do it. You can use white chocolate too, for a more wintry or icy look.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 4
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.
FROZEN CARAMELIZED BANANA AND CHOCOLATE BOMBE
Steps:
- In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
- Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
- To assemble: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and freeze until firm.
- For the garnish: In a saute pan, over medium heat, melt the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat.
- To serve, drizzle each plate with the chocolate sauce. Unmold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately.
- 1 1/2 cups heavy cream
- Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled. In an electric mixer with a wire whip, beat until the cream forms firm peaks.
- Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
MEXICAN CHOCOLATE-BANANA MUFFINS
Provided by Marcela Valladolid
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
- Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
- Divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
- Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
FROZEN BANANAS
Steps:
- Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
- Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.
- Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.
MONKEY TAILS
These chocolate-covered frozen bananas are a great summer treat. The ripe bananas have a wonderful creamy consistency when frozen, and the rich chocolate coating is delicious. You can vary the toppings to suit your taste, including drizzling with melted white or milk chocolate, or caramel. Roll in shredded coconut, chopped nuts, sprinkles, or other toppings.
Provided by CRYSTALSHOE
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h30m
Yield 10
Number Of Ingredients 5
Steps:
- Insert 1 pop stick into the cut end of each banana. Place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours.
- Melt the chocolate and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).
- Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll in coconut if desired. Place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 44.9 g, Cholesterol 3.1 mg, Fat 17 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 10.7 g, Sodium 29 mg, Sugar 34.5 g
FROZEN BANANAS
These cool treats are great on a hot day! Play around with the ingredients a little -- you can use almond butter, cashew butter, cashews, granola, or whatever sounds good!
Provided by kelsey
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 33.5 g, Fat 19 g, Fiber 4.9 g, Protein 7.4 g, SaturatedFat 6.8 g, Sodium 122.2 mg, Sugar 22.6 g
FROZEN CHOCOLATE BANANAS
These crowd-pleasers are loaded with potassium and antioxidants. Double the recipe for playdates and parties.
Provided by Victoria Granof
Categories Chocolate Dessert Kid-Friendly Mother's Day Banana Cookie Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Freeze/Chill Wheat/Gluten-Free Frozen Dessert Small Plates
Yield Makes 4 servings
Number Of Ingredients 4
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.
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- First peel and cut the bananas in half at the middle of each one to form 8 small ‘pops.’ Then insert one popsicle stick into the base of each banana half. Separately, line a tray or dish with wax paper and place the pops on top. Freeze for 30 minutes.
- Meanwhile prepare the banana toppings; place the chopped nuts, flavored sprinkles and or shaved coconut in separate dishes, ready for dipping. Then in a medium-sized bowl, combine the chopped Mexican chocolate, chocolate chips and cream. Place the bowl over over a bain marie or water bath on low heat until the ingredients are completely melted. Remove from heat and mix well.
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