How fun are these? They are quick to come together and can be customized for any holiday or party. The best part? The kids can help make them! Click on “Read More” to see how easy and quick these come together.
We had some bananas that were becoming a bit too ripe and I didn’t want to bake because it was too hot. ‘Too hot’ here in Seattle means it was a scorching 75 degrees. Fahrenheit.
Gee-whiz and by golly: you’d think I didn’t grow up in Texas where 75 degrees was warm for December, but frigid in July. In my defense, when you go from 60 degrees, cloudy and so damp you could wring water from your bones, to 75 degrees and sunny, that constitutes hot.
Back to the bananas…
I plopped the little girl on the counter and showed her how to “cut” the bananas into pieces. She was using a fork, but I kept a watchful eye and sadly, obtained no photo documentation of the tongue-out concentration that she exhibited for this task.
As you can probably guess with a 2.5 year old slicing the monkey food, the pieces we have are not even. Know what? They were still super tasty!
This can’t even be called a recipe, so I’m just going to tell you what we did.
Armed with a banana, some colored sugar, a few lollipop sticks and a white chocolate baking bar, we got to work. Instead of a baking bar, you can use the Wilton candy melts or chips if you add shortening, if you prefer.
I broke off a square and a half of the chocolate and popped it in the microwave. While it was warming, I cut the lollipop sticks in half while Elise “sliced” the bananas with her “big girl” fork.
A tip – we tried the lollipop stick two ways and the best way was keeping the banana slice vertical. The middle of our bananas were too mushy to hold everything after it was covered with chocolate. Sadly, we had to eat them before they made it too the freezer. :)
Once the chocolate was melted, I stuck the cut lollipop stick into the chocolate and pushed it through the banana slice. Once each slice was pierced with the stick, I laid them out on a small cookie sheet covered in wax paper.
We then used a small spoon to scoop and slather some chocolate to a slice that I’d stuck with a lolly stick. Because our little one was going to get these for dessert, I limited the chocolate to the front of the banana, but you could do more if you’d prefer.
Once covered, Elise would try to sprinkle on some sugar. Sometimes it made it onto the banana; sometimes it did not make it onto the banana. As you can probably guess, I figured out that if we added the chocolate in strips, she would have better luck making the stripes, so that’s what we did (after I had put the camera down, of course).
Once all of the bananas were covered, we popped them into the freezer until dinner. These were best when they sat on the counter for a couple of minutes and kind of softened. We left them there for about 10 minutes, and they were a good texture. Right out of the freezer had us chipping our teeth, so my advice is to let them sit a bit.
We did the sugar coated red, white, and blue ones but also did some Andes mint-covered ones. I used the Andes baking chips you get in the baking aisle of the grocery, and they melted so easily. These were very tasty, but the little one preferred the white chocolate-covered bananas.
|How To Make Chocolate Covered Bananas|
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