This recipe is so much fun to do. And so versatile. You can use whatever additional toppings your little heart desires. Peanut Butter is a good substitution if you don't want to get into the tricky task of melting chocolate. Enjoy!
yield: Makes about 36
active time: 45 minutes
total time: 3 hours 45 minutes (includes freezing time)
Use your favorite nuts, candies, or cookies to coat the bananas.
2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
3 ripe bananas, peeled, cut into 1/2-inch-thick slices
Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.