Frozen Chocolate-Covered Bananas

Ingredients

• 2 firm-ripe bananas
• 6 oz. dark chocolate, chopped, or semisweet chocolate chips
• 2 Tbsp. vegetable oil
• Granola; chopped toasted pecans, walnuts, pistachios, hazelnuts, or peanuts; flaked or shredded coconut; crushed freeze-dried berries or cookies (such as shortbread, vanilla wafers, Oreos, or graham crackers); flaky sea salt; mini peanut butter chips; or sprinkles (about ½ cup; optional)

Steps

1. Line a baking sheet with nonstick foil or parchment paper. Cut 2 firm-ripe bananas in half and insert a popsicle stick into the cut side of each. Place banana pops on prepared baking sheet and freeze for 15 minutes.
2. Microwave 6 oz. dark chocolate, chopped, or semisweet chocolate chips, and 2 Tbsp. vegetable oil in a deep measuring jug in 30-second intervals, stirring between each, until melted and smooth. (Alternatively, melt chocolate and oil in a heatproof bowl set over a pot of simmering water—do not let water touch bowl—and pour chocolate mixture into a tall, narrow heatproof glass.)
3. One at a time, dip each banana half in melted chocolate, let excess chocolate drip back into the jug, then quickly sprinkle with granola; chopped toasted pecans, walnuts, pistachios, hazelnuts, or peanuts; flaked or shredded coconut; crushed freeze-dried berries or cookies (such as shortbread, vanilla wafers, Oreos, or graham crackers); flaky sea salt; mini peanut butter chips; or sprinkles (if using). Freeze until chocolate sets, about 30 minutes. Serve or freeze in an airtight container for up to a week. Editor’s note: This recipe for chocolate-covered bananas was first printed in the September 2007 issue of ‘Cookie.’ Head this way for more of our favorite chocolate dessert recipes →