Frozen Chocolate-Dipped Bananas with Peanut Brittle
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/gina-marie-miraglia-eriquez
When frozen, bananas become so creamy they can almost pass for sorbet or even ice cream. Coat them with chocolate and sprinkle them with homemade peanut brittle—there will be plenty left over for snacki
Ingredients
8 medium bananas
1 cup salted dry-roasted peanuts
3/4 cup sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1 tablespoon unsalted butter plus more for baking sheet
1/8 teaspoon baking soda
12 ounces bittersweet (60% cacao) chocolate, chopped
Special equipment: 8 wooden popsicle sticks (4 1/2- by 1/2-inch); candy thermometer
Instructions
Line a large baking sheet with wax paper.
Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment