My obsession for all things frozen and sweet has gotten out of control. When I was a kid, I used to eat as much ice cream as I could get (and it was the one sweet that was usually in the house, probably because my mom loves it, too); in the past eight months of this pregnancy, I’ve reverted to my six year old self and eat it at least a few days a week. When I came home from work last night and the first thing I did was grab an ice cream bar, I knew something had to give. Enter: the chocolate covered banana. It satisfies my sweet tooth and then I don’t feel as guilty when I DO eat that pint of Jeni’s or gelato once a week.
Insert craft sticks into bananas and freeze on parchment paper for an hour. Using a double boiler, melt half a bag of semi-sweet chocolate chips and one tablespoon of canola or vegetable oil (makes it perfect for dipping/fondue). Dip frozen bananas in chocolate and roll in topping of choice (I used chopped pistachios and shredded coconut–pretzels and jimmies would be good, too!). Freeze for two hours before serving.