Frozen Chocolate Bananas

Jeanine
Donofrio

Phoebe
Moore

Updated: Nov 28, 2022

This is Jack – the “and” in Love and Lemons – and this is my first post. For awhile now, Jeanine has been mentioning that I should make some posts. But I didn’t want to tread on her writing territory, and I’m used to the “video gamer” view of the internet, where people are mean and petty. This “food blog internet” where people are sweet and polite is frighting and confusing to me.

As the one year anniversary of the blog has come and gone, my apprehension went from “what do I say” to “what do I make?” I can cook a few things, but I wanted my first post to be purposeful and appropriate to the site. We already posted my molten cakes, and fried chicken isn’t exactly a “love and lemons” dish, so what do I do?

We have a banana stand about two blocks from our house. On one of our more recent weekend walks, I brought up swinging by for a snack (as I do just about every time). That’s when Jeanine thought of it – I should make frozen bananas to celebrate the return of Arrested Development!

It’s perfect! This is the only series that Jeanine and I have watched twice. We still quote it all the time to each other, years after watching it. We even named our newest dog Annie partially after Ann (when Jeanine said she was getting me a puppy for Christmas, I saw the picture and said “her?”)

It turns out that this is pretty much the easiest thing to make. Freeze bananas. Melt chocolate. Dip the bananas in the chocolate. The chocolate magic-shells on the banana and it’s delicious.

I would be worried that sharing the ease of this method would put our local banana stand out of business, but, well, we all know there’s always money in the banana stand.

frozen chocolate bananas

 

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Author: Jeanine Donofrio

Ingredients

• 6 bananas
• 8 ounces dark baking chocolate, chopped
• 2 teaspoons coconut oil
• 2 teaspoons agave syrup
• tiny pinch of salt
• toppings of your choice (crushed peanuts, shredded coconut, etc)

Instructions

1. Place popsicle sticks in half-bananas and freeze, preferably overnight.
2. For the chocolate sauce: Simmer water in a small saucepan, place a glass bowl on top to create a double boiler (a bowl big enough so it doesn't touch the water in the pan). Add the chocolate, agave, coconut oil, and salt and stir continuously as it melts over the simmering water.
3. Remove from heat, let it cool slightly and pour the chocolate into a mug.
4. Dip each banana into the chocolate and sprinkle the toppings on quickly before the chocolate hardens.

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