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Making Chocolate Covered Bananas

It's a frozen banana split made in a cup. So easy to make.

Ingredients:

  • 8 Tbsp. strawberry topping
  • 4 bananas, peeled and halved crosswise
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  • 1 1/2 cups strawberry ice cream, softened
  • 8 Tbsp. pineapple topping
  • 1 1/2 cups vanilla ice cream, softened
  • 1/2 cup chocolate-fudge topping
  • 1 1/2 cups chocolate ice cream, softened
  • Whipped cream
  • 1/4 cup chopped walnuts
  • 8 maraschino cherries (drained and patted dry)

Directions:

Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Place a square of aluminum foil with a slit in the center over each cup, cover and freeze for an hour.

Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.

When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.

Servings: 8
Prep Time: 2 days Minutes
Cooking Time: none Minutes

Source: I saw it on Pinterest.

By SHARON from Vian, OK

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3 More Solutions

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Peel bananas and cut in half lengthwise. Put Popsicle stick in each half and freeze. Melt chocolate in double boiler; add oil. Do not boil, just barely keep melted.

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Put sprinkles on plate. Heat chocolate chips in skillet, stir until melted. Cut peeled bananas in half and poke Popsicle sticks into cut ends. Spread chocolate onto bananas and roll in sprinkles.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

February 29, 2012

Why doesn't the chocolate stay on the bananas? I melted the chocolate in the microwave and took out the bananas from the freezer. I then coated the bananas with the chocolate, but it won't stay on.


The bananas are mushy and brown now. What is the right way to make the chocolate covered bananas

Thanks.

By Nancy H.

Answers

February 29, 20120 found this helpful

Add a tiny bit of good oil to it, stirring it in. (Olive, Canola, Sunflower). About a teaspoon or a little more. I just made chocolate covered strawberries with no problem. Make sure the bananas are "dry" and they need to be firm /ripe bananas (just yellow, not freckled - skins). I used to make a lot of frozen banana treats, so I do have banana experience also.

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February 29, 20120 found this helpful

Crisco Shortening works best!

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March 1, 20120 found this helpful

I think putting the bananas in the freezer beforehand might be an step that is not really needed. Freezing bananas breaks down the cell structure and can make them get mushy and brown faster.

Try just having your bananas cool in the fridge right before dipping. Then try this to help the chocolate stick... Lightly dust your bananas with cornstarch right before dipping in the chocolate. Make sure you don't have glops of cornstarch on them, just the faintest light dusting to give that chocolate something to stick to. You could maybe even use cocoa powder to dust them instead of cornstarch if you don't mind a more bitter taste. Doing this should help, but I have never actually tried it with bananas.

When I have made them in the past, the chocolate coating did stick. I then laid them on their sides on wax paper in the freezer for just a couple minutes until the chocolate firmed up. One side was flattened out, so they didn't look perfect, but the taste was nice!

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March 2, 20120 found this helpful

Did you add butter to the chocolate and refreeze after coating them? It also works best to use the double boiler method rather than the microwave (at least that's the case for me). Here's a good recipe that does work for making them:

www.foodnetwork.com/.../index.html

Also, yodergoat is correct that you don't really have to freeze the bananas before coating and one more tip is to use bananas that have a tiny bit of browning on the peel (perfect ripeness for flavor/sweetness).

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