30 mins
+ waiting
Ingredients for Chocolate-coated Banana Pops
Currently displaying quantities in US Imperial Measurements
How to Cook Chocolate-coated Banana Pops
- Peel the bananas and cut them in halves. Insert a lolly stick into each half, place on a tray, cover with cling-film and place in the freezer for about 3 hours (until frozen).
- Finely chop the peanuts and place them in a shallow dish or on a plate. Break the chocolate into small chunks and melt in a heatproof bowl set over a saucepan of slightly simmering water. Make sure the water does not come into contact with the bottom of the bowl. Pour the melted chocolate into a tall glass then dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts.
- Place on a tray covered in greaseproof (waxed) paper to allow the chocolate to set. As soon as the chocolate is set, liberally apply finished bananas to face!
GRAHAM'S HOT TIP:
You'll need 8 wooden craft sticks although many cook shops sell the actual lolly sticks. The bananas should be ripe but still firm and, for best results, the chocolate should be 60 to 70 percent cocoa solids.
Reviews of Chocolate-coated Banana Pops
November 05 2014Kids loved them. So did I !! RayH (5 reviews) |
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