Frozen Chocolate Bananas

I have always wanted to make Chocolate Frozen Bananas when I first saw them. It was something very new for me and was surprised that it is even packaged and sold in shops abroad, just like ice creams. I have come closer to make them many times in past, but every time, by the time  I came out of laziness, the bananas would become overripe. Thankfully, not this time.  

I had also been wanting to try making colored sugar,which I did last night , to sprinkle it over the chocolate covered bananas. The sugar looked really nice, but when sprinkled over chocolate, most of it was sucked inside. The chocolate over the bananas freezes super fast, within seconds, so , in this case colored sugar was not a good idea. The other toppings I tried, was chocolate sprinkles and roasted almonds. I haven't yet tasted the chocolate sprinkles one, but the roasted almonds is super duper awesome. I would suggest everyone to try that. You can make them in different sizes , by cutting them accordingly. Having made them in smaller bite size too, I prefer the smaller version for ease of popping :)

Adapted from Epicurious.com

Ingredients

2 Ripe but firm bananas

6 oz dark chocolate

2 tbsp olive oil

1/2 cup roasted almonds, chopped

Preparation

1. Line a baking sheet or a plate with wax paper/parchment paper.
2. Cut the bananas in halves, or as per your wish. I also cut the tip of the bananas at both the ends. For bigger size bananas, insert an ice cream stick ,for smaller ones, you can use toothpicks. Place them on the baking sheet.
3. Freeze them uncovered from minimum 15 minutes. I read people freezing for more than that,overnight too. So, I increased the freezing time to 1 hour. It is important to keep them uncovered.
4. When the bananas are about to complete their freezing time,  start the preparation for chocolate coating.
5. Melt the chocolate with the oil  in the microwave  at 30 sec interval or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.  
6. Take the bananas out of freezer and working quickly dip each banana piece in the chocolate, and quickly sprinkle with your topping . This has to be done very quickly as chocolate sets within seconds.
7.  The frozen bananas are ready to eat, right away. You can store them for 1 week, covered , in the freezer. If it is stored frozen, before serving, take out from freezer and keep in refrigerator for 20-30 minutes.

   
   

   I loved how the roasted almonds came out, so sharing the way I did too here. It is more for my reference when I do them again. :)

   
   

   How to roast Almonds in oven

   1. Preheat oven at 170C.
   2. Spread 1/4 cup almonds on an aluminum baking dish . Each almond should be spread evenly.
   3. Bake them for 18 minutes, turning them over at every 6 minutes.

   
   

Linking it to Almond Event at Anu's healthy kitchen and cookeatdelicious