Banana Buttermilk Pistachio Muffins

August 15, 2014

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I had a couple bananas get a little too ripe the other day. That hasn’t happened in a while and I must say I was pretty pleased, because that meant I just had to make some sort of yummy banana treat. So I decided to surprize the husband with a batch of freshly baked Banana Buttermilk Pistachio Muffins. I love to use buttermilk when I bake. It adds a slight tang to everything and gives baked goods a wonderfully tender and light texture.

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These muffins were indeed light, despite the fact that they had a bit of whole-wheat flour in them, which can make a muffin somewhat heavy or dense. And they weren’t too sweet, which I prefer in a breakfast muffin. If you like a really sweet, almost dessert type of muffin you may wish to up the sugar, add some chocolate chips into the mix or perhaps sprinkle some Demerara sugar over the top when you bake them. I did modify the original recipe a bit as well. It called for canola oil but I used coconut oil which tastes absolutely divine in pastries.

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And although I know that folks mostly use walnuts or peanuts in banana muffins, I decided to go with pistachios and was very pleased with the combination. These Banana Buttermilk Pistachio Muffins were quick and easy to prepare. And made for a delightful start to the day!

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Banana Buttermilk Pistachio Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

recipe slightly adapted from Williams Sonoma

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup low-fat buttermilk
  • 1 cup well-mashed ripe banana
  • 2 Tablespoons coconut oil, melted ( or you can substitute in canola oil)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pistachios

Directions:

Preheat an oven to 375°F. Spray 12 standard muffin cups with canola-oil cooking spray, or use paper liners.

In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder,baking soda and cinnamon.

In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, egg and vanilla. If you are using coconut oil, warm the buttermilk mixture in the microwave ( do this in 5 -10 second bursts, you just want it warmed not cooked and microwaves can get a bit out of control if you are not careful 🙂 ), until it comes to room temperature.  Once it is warmed up, add the coconut oil. If you put coconut oil into a cold mixture it will congeal to solid clumps (yuck!). If you are using canola oil, you can simply add it to the buttermilk mixture. No warming required. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the pistachios (or nut of your choosing).

Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months.

Enjoy!

Banana Buttermilk Pistachio Muffins brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 


Banana Pudding Parfaits

October 11, 2013

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So I know veggies are great, delicious and nutritious. And we were really into gobbling them up this summer. In fact, I have a few more recipes in which those great summer vegetables play a starring role. However, I’m thinking it might be time to take a break from the veggies and talk a little dessert. Like take a peek at these wonderful Banana Pudding Parfaits. Yummy! Rich and creamy, they were really quite decadent. And folks, the pudding part of this recipe is not from a box. That’s right! It is homemade pudding, layered with buttery Scottish shortbread cookies or good old-fashioned vanilla wafers, fresh bananas and topped with just a sprinkling of mini chocolate chips, all bottled up in an adorable little mason jar.

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That made these desserts very portable. I just took care not to over fill them when assembling the parfaits, leaving just enough room to screw on the tops. Then I was able to transport them to the picnic in a cooler with no problems whatsoever. Not to mention, the mason jars just look very rustic and down home, even if your parfaits don’t need to travel.

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I had never attempted making pudding from scratch, always reaching for that quick and easy box mix before. I will admit, homemade pudding does take a bit longer, but it is oh so worth it! You will most definitely taste a difference. The homemade sweetened whipped cream lightens the pudding up. I used both traditional Nilla Wafers as well as Shortbread cookies, making half the jars with one type of cookie and half with the other. Both were delicious and it was fun having the choice. I bet chocolate covered graham crackers would be great in these as well…or maybe some of those Pepperidge Farms Milanos…The possibilities are endless! But let me tell you, folks went wild for these, just as they were. Bet you will too!

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Banana Pudding Parfaits

recipe from: Once Upon a Chef

yield: 8 half pint mason jars

Ingredients:

For the Pudding

  • 3/4 cup sugar
  • 1/4 cup + 2 tablespoons cornstarch
  • Heaping 1/4 teaspoon salt
  • 6 egg yolks
  • 3-1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon dark rum

For the Sweetened Whipped Cream

  • 1/2 cup heavy cream, cold
  • 2 tablespoons Confectioners’ sugar

For Assembling

  • 3-4 large bananas, very ripe but not mushy, sliced
  • 1-1/2 boxes Walkers Pure Butter shortbread cookies, or similar, broken into 1/4-inch pieces or Nilla Wafers, as you prefer!
  • Mini Chocolate chips

Directions:

In a medium saucepan, stir together the sugar, cornstarch, salt and yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat (it will take 5-8 minutes). When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1-2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter, vanilla and rum. Transfer the mixture to a bowl and place a piece of saran wrap directly over the pudding to prevent a film from forming. Chill in the refrigerator until cool, a few hours. (To hurry it up, you can place the bowl in an ice bath and whisk occasionally until cold.)

Once the pudding is cold, place the heavy cream in a medium mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the Confectioners’ sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Use a rubber spatula to fold the whipped cream into the cold pudding.

Spoon a large dollop of the pudding mixture into the bottom of each parfait glass or 1/2 pint mason jar, as I’ve used. Top with one layer of cookie pieces and one layer of sliced bananas. Repeat once and top with a final layer of pudding. Top with mini chocolate chips. Refrigerate until ready to serve.

*Do not slice the bananas until you are ready to assemble the parfaits. Parfaits are best when made 3-4 hours ahead of time.

Enjoy!

 


Chocolate Malt Banana Ice Cream

August 13, 2012

It’s still hot and I’ve finished off all of our Key Lime Pie Ice Cream! What’s a girl to do? I’ve certainly given up on the fantasy of getting cooler weather around here any time soon, sooo……I guess I just have to make more ice cream! This time I made a deliciously fun Chocolate Malt Banana Ice Cream. Yum, yum!

Everyone knows that the banana and chocolate combination is a tried and true winner. I’m sure I don’t even need to say anything more about that. The addition of malted milk gives it that wonderful old-timey, soda fountain-y vibe. The crunchy Whopper/Malteser topping perfects this dessert for me. Not to mention, it’s good and frozen, which earns it a whole bunch of points in this record-breaking hot and humid summer. I tell you, if the mercury doesn’t take a dive soon, I might have some trouble fitting into my Fall britches! But I’ll worry about that later. In the meantime, fix me up another scoop of that Ice Cream!

Chocolate Malt Banana Ice Cream

recipe from: A Farmgirl’s Dabbles

yield: 1 quart

Ingredients:

  • 1 c. whole milk
  • 3/4 c. sugar
  • 2 c. heavy cream, divided
  • pinch of salt
  • 1/2 c. chocolate malt powder
  • 6 large egg yolks
  • 1 tsp. pure vanilla extract
  • 1 c. mashed very ripe banana
  • 1 tsp. freshly squeezed lemon juice
  • malted milk balls, roughly crushed, for sprinkling over top

Directions:

Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.

Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir until sugar dissolves. Remove pan from heat.

In a large bowl, combine remaining 1 cup of cream and chocolate malt powder. Set a mesh strainer over the top of the bowl and set aside.

In a medium bowl, whisk together the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. It’s now a custard. Pour the custard through the strainer and stir it into the cream and malt powder. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, about an hour.

Just before you are ready to churn the custard, combine the mashed banana with lemon juice. Place mixture in refrigerator.

When ready to churn the custard, pour it into your ice cream maker and process according to the manufacturer’s instructions. When the ice cream is thickened and mostly finished, stir in the cold banana mixture and churn for a few more minutes to completely combine.

Put ice cream into the freezer for 1-2 hours to firm up a bit prior to serving. Serve garnished with crushed malted milk balls.

Enjoy!


Chocolate Orange Banana Rum Muffins

June 22, 2012

Chocolate Orange Banana Rum Muffins! I don’t know if these are for breakfast or dessert. (I think the answer is “yes!”) They are wonderfully moist and bursting with flavour. I was skeptical of the chocolate/orange combination for a long time. Remember those chocolate oranges? I wouldn’t go anywhere near them for years, but once I finally tried it, I was sold. I already knew that the banana/rum combination was a winner!

Throwing them all together in these muffins, well I just knew I couldn’t go wrong! Oh, and did I mention they are chock full of white chocolate as well? They sure are!

I found the recipe (sans the Rum) on Rock Recipes, a great blog from St. John’s, Newfoundland (“The Rock”), Canada – Gorgeous recipes from a gorgeous spot!

St. John’s is one of my favourite places. Jay & I try to head up there every summer to escape the oppressive Virginia heat, which is in full swing this week. It has come very close to hitting triple digits in the past two days. And oh yeah, the humidity is here as well. I tell you, I just wake up in a bad mood knowing I have to drag the poor dog out for a walk in weather like that. That’s why I need something incredibly delicious for breakfast. You know, something to sooth my summer frayed nerves after my morning stroll on the sun.

Lucky for me, my air conditioner is a real champ. It’s working overtime to cool me down so that  I can enjoy my luscious Chocolate Orange Banana Rum Muffins with a nice cup of coffee, while I dream of moving up to St. John’s next summer!

Chocolate Orange Banana Rum Muffins

recipe adapted from: Rock Recipes

yield: 20 muffins

Ingredients:

  • 1 cup white sugar
  • ½ cup vegetable oil
  • 2 eggs, beaten
  • 3 medium ripe bananas, mashed
  • zest of one orange, finely chopped
  • 3 Tablespoons Rum
  • 1 3/4 cups flour
  • 1/2 cup good quality cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • juice of one orange
  • 1 cup white chocolate chips
Directions:
Preheat oven to 325°F. Line muffin tins with 20 cupcake liners. Set aside.
Beat sugar and oil in a bowl until well combined. Add eggs, orange zest, mashed banana and rum. Mix well.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Fold in the white chocolate chunks.
Pour batter into lined muffin tins and bake for 25 minutes. A toothpick inserted in the center which comes out clean is the best indicator that the cupcakes are fully baked.
Place on rack to cool.
Enjoy!

Nutella, Double Chocolate & Banana Tart

February 5, 2012

A Nutella, Double Chocolate & Banana Tart for the Annual World Nutella Day. Be still my heart! Has there ever been a happier, more delicious convergence of ingredients? I think not, though perhaps adding a little peanut butter into the mix would have made it even more enticing… if that is possible. That’s right, today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

I absolutely love Nutella. Just spreading it on toast is a joy, not to mention just eating it straight out of the jar. Yup, I might do that from time to time. I participated in World Nutella Day last year with my Nutella & Banana filled Peanut Butter Ebelskivers. ( See..I got the peanut butter in there, but alas no chocolate. I will have to work on this idea for next year…)

This year I present a Nutella, Double Chocolate  Banana Tart. This recipe comes from Dorie Greenspan’s Around My French Table, which I was lucky enough to receive for Christmas. There are so many fantastic recipes in this book, but this tart caught my eye right away.

The tart looks pretty impressive huh? But it was really surprisingly easy to make and can be done in stages if you’re pressed for time on the day you wish to serve it.  It has a chocolate shortbread base, which can be made ahead of time. The dough can be kept in the refrigerator for up to 5 days, or in the freezer for up to one month. Once you’ve baked the base, you spread a layer of Nutella over the bottom of the tart shell and then chill it for about 1 hour. While it is chilling, you caramelize a banana and let it cool to room temperature. You then layer the caramelized bananas over the Nutella. But wait, you’re not done yet. Then you pour a rich bittersweet chocolate ganache over the caramelized bananas. The ganache can be made ahead of time as well. It can be refrigerated for up to 2 days or frozen for up to 2 months. You just need to pop it into the microwave to melt it a bit when you’re ready to assemble your tart.

Once you’ve added the ganache, you chill the tart once again for 30 – 60 minutes, or until you’re ready to serve it. At that point, you finish it off by topping it with freshly cut banana slices.

How does it taste? Unbelievably decadent. You should plan on eating this tart up on the day you make it. I don’t think you’ll have a problem there, it is soooo delicious! If by some bizarre set of circumstances the entire tart is not gobbled up, it will still be fine the next day, except the bananas won’t look as pretty.

Nutella, Double Chocolate & Banana Tart

recipe from : Dorie Greenspan’s Around My French Table

Ingredients:

For Chocolate Shortbread Dough

  • 1 1/4 Cups All-purpose Flour
  • 1/4 Cup unsweetened cocoa powder
  • 1/4 Cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 9 Tablespoons very cold unsalted butter, cut into small pieces
  • 1 Large egg yolk

For the Caramelized Bananas

  • 1 ripe but firm banana
  • Fresh lemon juice
  • 1 1/2 Tablespoons unsalted butter
  • 3 1/2 Tablespoons sugar

For the Bittersweet Ganache

  • 1/2 lb. bittersweet chocolate, very finely chopped
  • 1 Cup plus 2 Tablespoons heavy cream
  • 4 Tablespoons unsalted butter, cut into four pieces, at room temperature

For the Banana Topping

  • 1/2 Cup Apricot jam, strained
  • 2-3 ripe but firm bananas
  • Fresh lemon juice

2/3 Cup Nutella

Directions:

For the Chocolate Shortbread Dough

Put the flour, confectioners’ sugar, and salt into a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses- about 10 seconds each – until the dough which will look granular soon after the egg is added, forms clumps and curds.

Turn the dough out onto a work surface and very lightly knead it just to incorporate any dry ingredients that might have escaped mixing.

Butter a 9 – 9 1/2 ” fluted tart pan with a removable bottom (butter the pan even if it’s nonstick)

Press the dough evenly over the bottom and up the sides of the tart pan. Press the crust in so that the pieces cling to one another and knit together when baked, but don’t use a lot of force  working lightly will preserve the crust’s shortbread-ish texture. Prick the crust all over and freeze for at least 30 minutes, preferably longer, before baking.

Center a rack in the oven and preheat the oven to 375°F. Butter a piece of aluminum foil and press the foil snugly against the crust.

Bake the crust for 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Once the crust is completely cooled, spread 2/3 cup of Nutella over the bottom of the baked tart shell and chill the tart for 1 hour.

For the Caramelized Bananas:

Line a plate with parchment paper. Cut the banana into 1/8″ thick slices and toss the slices with lemon juice to keep them from blackening.

Put a large skillet – nonstick – over high heat and toss in the butter. When it melts and starts to bubble, add the bananas, turning them so that they’re coated with butter. Sprinkle the sugar over the bananas and cook, still over high heat, turning, until they’re golden and caramel-coated on both sides. Transfer the bananas to the parchment-lined plate and pat them gently on both sides with paper towels to remove any excess butter. Cool to room temperature. The bananas can be caramelized a couple of hours ahead and kept at room temperature.

To Make the Bittersweet Ganache:

Put the chocolate in a heatproof bowl.Bring the cram to a boil in a small saucepan, then pour it over the chocolate. Let the mixture sit for 30 seconds or so, then, with a whisk or spatula, gently stir the chocolate and cream together. Stir gently, and when the ganache is smooth and shiny, stir in the butter, piece by piece. The ganache can be refrigerated for up to 2 days or frozen for up to 2 months; reheat gently in a microwave before proceeding.

Remove the chilled Nutella covered crust from the refrigerator. Arrange the caramelized bananas in an even layer over the bottom of the crust, then pour over the ganache. Hold the tart pan with both hands and rotate it lightly from side to side to encourage the ganache to even out, then slide the tart into the fridge again to set the ganache, 30 – 60 minutes. You can refrigerate the tart until serving time; just be certain to cover it once the chocolate sets.

To make the topping:

Bring the apricot jam to a boil in a small saucepan or in a microwave oven.

Peel the bananas and cut them on the bias into slices that are a scant 1/4 ” thick. Toss them lightly with just the slightest bit of lemon juice – the juice will keep them from blackening, but you don’t want them to be so wet that they dribble on the ganache. Arrange the banana slices in concentric circles over the top of the tart – start at the outer edge and slightly overlap the slices in a circle, then continue building concentric circles, having each circle slightly overlap its neighbour. Brush the bananas with a thin coating of the hot jam, glazing them evenly. Allow the glaze to cool and set.

When you’re ready to serve, remove the sides of the pan and slide the tart off the bottom of the pan and slice.

Enjoy!


Boozy Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze

October 14, 2011

So the other day I had a real hankering for something with peanut butter and bananas. Then I saw the bottle of Jack Daniels sitting there and decided bourbon would have to be involved in the dish as well. I don’t know why it is that I want to put Jack Daniels in everything. I think I’m borderline obsessed with the stuff! What’s even stranger is that I never drink Jack Daniels in any type of cocktail form. In fact, I only drink it straight after the most harrowing of days. 🙂 Yet I want to put it in everything I bake. Go figure…. Perhaps I lived in Tennessee in a previous life…

The man himself!

Well, I had come across a recipe that called for all of the desired ingredients. It was listed on a blog from which I had never attempted to make any dishes and which due to the following outcome, shall remain nameless. I must admit, I was a bit sceptical about said recipe because it did not call for any eggs. Hmmm…. And it seemed a bit short on flour. Hmmm…. But I soldiered on and popped the ill-fated concoction in the oven. The cloud of doubt grew ever darker as I peeked in the oven to check on its progress ( ie. lack of progress). With growing apprehension, I went to one of my favourite blogs, Buns in My Oven, because I knew Karly had published a recipe for a fantastic looking Peanut Butter & Banana Pound cake not too long ago. I checked her ingredients…yup…5 eggs and over double the amount of sugar and flour. Oh no! Why did I ever stray! But what could I do but sit with a horrible sinking feeling, hoping for the best, yet fearing the worst. Sadly, my perseverance merely resulted in  a terribly disappointing blob emerging from the oven. Utter failure! I hate it when that happens. But I proceeded to pick myself up ( after uttering a string of expletives which I wouldn’t even think of replicating here ) and began to mix up the recipe for Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze from Buns in My Oven, but with the addition of some lovely Jack Daniels. It was obvious from the get-go that this was much more like it. I felt my spirits lifting and knew I would be redeemed in this cake.

Sure enough… This cake is stunning!

I bet it’s even awesome without the Jack. You could leave it out if you were taking it to a church pot-luck or a children’s party or some other such teetotalling thing. But it just makes me feel better knowing Jack’s in there.

Boozy Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze

Recipe slightly adapted ( I added the Jack Daniels 🙂 ) from Buns In My Oven

ingredients:

  • 1 1/2 cups (3 sticks) butter, room temperature
  • 1 cup smooth peanut butter (I used JIF), divided
  • 2 3/4 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 large bananas, mashed
  • 3 Tablespoons Jack Daniels (or your preferred Bourbon)
  • 1 cup Nutella, divided
  • 2 tablespoons milk or water (optional – or you could use some more Bourbon – as you seen fit)

Directions:

Preheat the oven to 325 degrees. Grease and flour a bundt pan.

In the bowl of your stand mixer, cream the butter and 3/4 cup of the peanut butter until smooth. Beat in the sugar, mixing until light and airy, around 5 minutes. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.

Add the flour and salt to the mixer, all at once, and mix just until incorporated. Mix in the mashed banana on low. Add the Jack Daniels and mix until incorporated.

Pour batter into the prepared bundt pan. Drop heaping spoonfuls of Nutella over the top of the batter, about 1/2 a cup. Using a butter knife, swirl the Nutella all throughout the cake to get a marbled look.

Bake the cake for 60 – 75 minutes or until the cake is golden brown and a tester comes out clean.

Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.

Heat remaining Nutella and peanut butter in the microwave in 10 second intervals to soften it up enough to drizzle. If desired, mix in a little milk or water or even some more bourbon, depending on the day you’ve had, to thin out the glaze until it reaches the desired consistency.

Drizzle on top of the bundt cake.

Enjoy!


Chocolate Peanut Butter Covered Frozen Banana Pops

July 24, 2011

Sheesh! It’s been HOT around here. I know, I know…it’s summer in Virginia. What did I think it would be like? Well, I knew it would be hot, but I wasn’t thinking it would be over 100°F. Not to mention that our lovely Virginia humidity has kicked it and had it feeling like it was 120°F!!! We’re talking serious record-breaking HEAT! Well, I’m sorry. That is totally out of line! No one signed up for this suffocating nonsensical weather! No one wants to feel like their walking into a blast furnace every time they open the front door. It’s too dang HOT! That’s why these frozen banana pops were just right for dessert! Chocolatey, peanut buttery, frozen nostalgia on a stick. Awesome! Very easy to prepare and guaranteed to make folks smile. These frozen yummies might even make you momentarily forget the state of the mercury outside. I must admit, it didn’t really work on me. But then again, I am somewhat permanently grumpy during the summer months in Virginia….

Chocolate Peanut Butter Covered Frozen Banana Pops

recipe from Back to her Roots

Yield: 8 frozen Banana treats

Ingredients:

  • 1 Bag chocolate chips – I used dark chocolate, but use whatever chip you prefer 🙂
  • 1/4 heaping Cup of peanut butter
  • 4 ripe bananas
  • 8 Candy-making sticks or wooden skewers
  • Whatever Toppings you prefer. I used mini chocolate chips, crushed graham crackers and multi-coloured cake sprinkles. Some other ideas-crushed up peanuts or the nut of your choosing, white chocolate chips, mini M&M’s or your favourite candy bar crushed up, coconut…get creative!

Directions:

Peel the bananas. Cut  a bit off of each end and then cut bananas in half.

Gently insert skewer in the bottom of each banana.

Place skewered bananas on cookie sheet and place in freezer for 30-45 minutes.

While bananas are chillin out, prepare the toppings of your choice.

Shortly before bananas are due to come out of the freezer, prepare the chocolate peanut butter coating. In a microwave safe bowl, place the bag of chocolate chips and the heaping 1/4 cup of peanut butter. Nuke the mixture for 1 1/2 minutes, stirring every 30 seconds until completely melted and thoroughly combined.

Remove bananas from freezer. Dip each banana half into chocolate peanut butter coating, using a spoon to aid in completely covering the banana with the coating. Gently shake off excess coating.

Before chocolate can completely harden, dip pop into your chosen topping, twirling and/or using a spoon to distribute topping equally over the length of the pop.

Place covered banana pops back on cookie sheet and put back in freezer for 1-2 hours.

Store in freezer in freezer-safe ziplock bags.

Enjoy!


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