I will start this recipe with a confession. I usually am honest about the food that I serve to my family. If we are having lamb, I tell them it’s lamb. I don’t hide shreds of zucchini in my pasta sauce or sneak spinach into a chocolate shake. Of course, I have had an occasion or two to be less than honest.
For example before my kids went to school, they knew nothing but whole-grain bread. I didn’t directly lie, but I also didn’t offer them white bread. I also may have served them soy-based veggie burgers, which looked like real burgers, and proclaimed them to be “burgers”. Notice, I didn’t say hamburgers. So, is that really a lie?
Along these same lines, I might have made a frozen dessert treat without clearly defining it. This dessert may have consisted of only fruit and chocolate, not ice cream as they likely would have assumed. In my defense, both kids did enjoy the treat very much. They also were young enough to be less skeptical.
With my kids at ages 18 and 20, I wouldn’t try to deceive them with this dessert. However, it really does mimic an ice cream treat. The frozen banana takes on the consistency of hard serve ice cream. With the coating of chocolate, the banana taste becomes muted and almost vanilla-like.
Feel free to sneak this dessert upon your family, or be honest. I guess honesty is the best policy, but as a further endorsement, I think it is so similar to ice cream that I’m using it as a recipe during ice cream week. 🙂
- 4 bananas
- 8 popsicle sticks or skewers
- 3/4 cup milk or semi-sweet chocolate chips
- 1 tsp. vegetable shortening, optional
- 1/4 cup sprinkles or finely chopped nuts
- Cut bananas in half and insert popsicle stick in each.
- Place on parchment-lined baking tray, and freeze for 45 minutes.
- Place chocolate in small mixing bowl, and microwave for 30 seconds.
- Stir chocolate, microwaving in 15 second increments until fully melted.*
- Dip each banana in chocolate, allowing excess chocolate to drip off.
- Roll banana in sprinkles or nuts, if desired.
- Return coated banana to parchment-lined tray.
- Repeat until all are coated.
- Return to freezer for 15 minutes or until chocolate is firm.
- Extra bananas can be wrapped in plastic wrap and stored in the freezer for future eating.
- If chocolate isn’t melting smoothly, add shortening.