10 ounces baking chocolate
1/4 cup peanut butter
Slice bananas and place on cookie sheet lined with parchment paper. Spread a little bit of peanut butter on each 1/2 of the slices and top these with the other slices. You can also use other nut butter spreads (such as Nutella) or leave the banana slices plain. Put the cookie sheet in the freezer for about an hour. Right before removing the bananas from the freezer, melt the chocolate in the microwave, 45 seconds on medium, then stir. Repeat until the chocolate is melted and smooth in texture.
Remove bananas from the freezer and quickly dip each one in the melted chocolate. You need to move fast before the bananas start to defrost and become mushy. I used two forks to help dip the bananas. Place dipped bananas back onto the baking sheet lined with parchment paper. Return to the freezer and chill for another 2 hours, or until chocolate is firm.
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