Saturday, September 26, 2009

Chocolate Coated Bananas

The first time I ate a chocolate dipped banana was when I was on holidays in the Gold Coast this year. It was at the Warner Bros Movie World theme park. It was surprisingly nice, so I've been keen to try making it myself at home. The concept seemed simple enough. Anyways, the one that I ate in the Gold Coast was coated in chopped peanuts, but I've substituted it with hundreds and thousands instead. You could also coat the bananas in mini chocolate candies or toasted dessicated coconut. Whatever tickles your fancy :P

If you use ripe but firm bananas, you'll get a more creamier texture when you bite into them, much like an ice cream except less naughtier!

It's best to use paddle pop sticks or wooden chopsticks for holding the bananas as they're much stronger. I didn't have any available and used bamboo skewers, which still work but are not as stable when it comes to holding it in your hand.

Makes 4


4 medium bananas, peeled
200g dark chocolate melts
30g copha
½ cup hundreds & thousands, to decorate and/or
½ cup finely chopped unsalted peanuts, to decorate

  1. Line a baking tray with baking paper. Insert a paddle pop stick into one end of each banana. Place onto baking tray. Cover with plastic wrap. Freeze for 30 minutes.
  2. Place the chocolate and copha in a medium heatproof bowl and microwave uncovered on medium (50%) for 30 seconds then stir. Repeat process until chocolate mixture has melted. Alternatively, place chocolate and copha into a small, heat proof bowl over a saucepan of simmering water. Stir with a metal spoon for 5 minutes or until smooth.
  3. Place hundreds and thousands and nuts into separate plates.
  4. Remove bananas from freezer. Pour chocolate mixture into a tall glass until three-quarters full. Dip bananas, one at a time, into chocolate. Working quickly, dip each banana into the hundreds and thousands or nuts to coat.
  5. Serve immediately or return to freezer until required. Wrap bananas separately.

Notes & Tips

Copha is a solidified form of coconut oil. It can be found in the refrigerated section of most Australian supermarkets, near where the butter is kept.

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