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Chocolate covered frozen Banana Bon-Bons with Pistachios

Chocolate covered frozen Banana Bon-Bons with Pistachios

Chocolate covered frozen Banana Bon-Bons with Pistachios

Yield will vary

Ingredients
  • 2-3 ripe bananas
  • 8 ounces semi-sweet or dark chocolate, coarsely chopped
  • 2 tablespoons raw, organic coconut oil
  • 3/4 cup – 1 cup pistachios, roasted & shelled, roughly chopped
Method
  1. Line a baking sheet with parchment paper.
  2. Cut bananas to desired size and insert wooden skewer, appetizer fork or ice pop stick in the middle of each banana piece. Place pan in the freezer and freeze at least an hour.
  3. Melt the chocolate and oil in a heat-proof dish over a pan that’s half-full of simmering water. Stir chocolate until smooth.
  4. Roll each frozen banana piece in the chocolate, twirling to coat, and then roll into topping/coatings.
  5. Place back on parchment paper and return pan to the freezer, for about 30 minutes to an hour+ until serving.

Allow to slightly thaw (to preference) before serving.

If not serving within the day, store in an airtight container for freezer bag for up to a week. © Images & content: Cristina A-Moore for TeenieCakes.com.

Teenie Notes
  • Use ripe, but firm bananas.
  • If using the appetizer forks mentioned, cut the banana pieces just to the top of the fork.
  • After adding the fork/ice pop stick, etc. in each banana and placing in the freezer to set, the bananas will hold up in the freezer, uncovered, for several days (I had it in the freezer for 3 days uncovered and they still turned out fantastic with no crystallization, condensation or discoloration).
  • Have your coatings/toppings all cut up and set out in a shallow dish, ready to use before working the chocolate.
  • You can substitute butter, vegetable or canola oil for the coconut oil.