Chocolate Covered Bananas
CHOCOLATE COVERED BANANAS 4 bananas (not too ripe, and not too green) 12 oz. chocolate chips semi sweet or milk chocolate 2 Tbsp. coconut oil 1/4 c. sprinkles 1/4 c. peanuts chopped Instructions
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How To Select Your Bananas
The perfect banana for making chocolate covered bananas, is a banana in between ripe and very ripe.
You want one with a few brown spots, but not alot of brown spots.
You want one with a few brown spots, but not alot of brown spots.
Variation Ideas
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Toppings
Why Use Coconut Oil?
Did you ever have a chocolate magic shell as a kid? I did and I loved the crack, when you bite into it. It’s a chocolate drizzle used for ice cream that creates a hard chocolate shell when it touches cold ice cream. By adding coconut oil to the chocolate you are creating a mixture that is similar to magic shell.
By adding coconut oil, the chocolate will harden to a crunchier shell when it touches the cold banana. This is a shortcut trick, that can make a big difference in the crunchiness of the chocolate. You can add coconut oil to any dipped treat without the need to temper the chocolate. Tempering chocolate isn’t difficult (it just takes longer), and it does require using a candy thermometer and a double boiler.
By adding coconut oil, the chocolate will harden to a crunchier shell when it touches the cold banana. This is a shortcut trick, that can make a big difference in the crunchiness of the chocolate. You can add coconut oil to any dipped treat without the need to temper the chocolate. Tempering chocolate isn’t difficult (it just takes longer), and it does require using a candy thermometer and a double boiler.
Jaymin use to always say, "Bananas are monkey food". Are you a monkey I would ask him, "Yes", he would say. "See my monkey face".