I love frozen bananas. I always try to talk IKF into taking the ferry across to Balboa Island when we're in Orange County so that I can get one dipped in rainbow sprinkles.
But these are little bit sized ones that you can make at home!
Ingredients:
-2 cups chocolate chips
-2 tablespoons vegetable oil
-Assorted toppings for coating bananas (ie, whatever is left in the cupboard. May I suggest: rainbow sprinkles, crushed nuts, graham cracker crumbs, those last couple Nilla wafers, crushed oreos, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, toasted shredded coconut)
-3 bananas, peeled, cut into 1/2-inch-thick slices
Instructions:
Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.
{via Cup of Jo via Design Crush via Framed via Bon Apetit}
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