I found this recipe off of a Pinterest post.
It looked so easy on the post, but it proved to be way more difficult trying it for the first time. I think the key really is the thickness of the chocolate, and mine was too thick… I know too much chocolate, NO WAY… but I think in this case, less is more.
Despite the troubles of “too-thick” chocolate, these are delicious, and I have to stop myself from eating them everyday.
8 oz Dark Chocolate Chips
Extra Crunchy Peanutbutter
1/4-1/2 cup milk
| Instructions:1. Line a baking tray with Parchment paper. Make sure that the tray will fit in your freezer.
2. Cut bananas into slices and spread out on tray.
3. Spread a small amount of Crunchy Peanut Butter on the top of each banana.
4. In a double boiler melt chocolate and add milk. Use a fork and a spoon to gently cover each banana/pb combo in the thinned chocolate mixture. Return bananas, now covered in chocolate, one by one to the tray.
5. Let the tray set at least 2-3 hours in the freezer before eating. They taste way better frozen.
Here’s a link to post I found making chocolate peanut butter bananas:
Nom Nom Nom Blog!
Next time I will cut them smaller and make the chocolate thinner to see if I can get them to “look” better. But I think the Dark Chocolate and Crunchy Peanut Butter on the Banana is just amazing…
I will be making these again really soon. Check back for an update with better chocolate technique as well as better photographs.