Food Therapy recipe
Peanut Butter Chocolate Frozen Bananas
Ingredients
4 medium bananas
200 grams smooth peanut butter
150 grams roasted unsalted peanuts
250 grams dark or milk chocolate
1 tablespoon coconut oil
4 popsicle sticks
200 grams smooth peanut butter
150 grams roasted unsalted peanuts
250 grams dark or milk chocolate
1 tablespoon coconut oil
4 popsicle sticks
Method
1. Prepare the Bananas
Peel the bananas. Gently push a popsicle stick into the bottom of each one, twisting slowly so the banana doesn't split.
2. First Freeze
Place the bananas on a parchment-lined tray and freeze for at least 2 hours so they hold together when coated.
3. Prepare the Peanuts
Spread the peanuts on a wide, flat plate. Lightly crush some of them for a more even coating, but don't grind them to a powder.
4. Soften the Peanut Butter
Put the peanut butter in a tall glass or deep bowl. If it's too thick, microwave it for 10–15 seconds or warm it over a double boiler.
5. Dip in Peanut Butter
Dip each frozen banana into the peanut butter, using a spoon to cover the whole surface evenly. Let the excess drip off for a few seconds.
6. Roll in Peanuts
Roll the bananas in the peanuts, pressing gently so they stick on all sides.
7. Set the Coating
Return the bananas to the parchment and freeze for 20–30 minutes, until the peanut butter firms up.
8. Melt the Chocolate
Break the chocolate into pieces in a heatproof bowl and add the coconut oil. Melt in short bursts in the microwave or over a double boiler, stirring until smooth.
9. Dip in Chocolate
Dip the peanut-coated bananas into the melted chocolate, spooning it over any bare spots. Let the excess drip off for a few seconds.
10. Set the Chocolate
Return the bananas to the parchment and freeze for at least 20 minutes, until the chocolate is completely hard.
11. Serve
Let the bananas sit at room temperature for 3–5 minutes before eating. The chocolate shell stays crisp while the banana inside softens slightly.
Peel the bananas. Gently push a popsicle stick into the bottom of each one, twisting slowly so the banana doesn't split.
2. First Freeze
Place the bananas on a parchment-lined tray and freeze for at least 2 hours so they hold together when coated.
3. Prepare the Peanuts
Spread the peanuts on a wide, flat plate. Lightly crush some of them for a more even coating, but don't grind them to a powder.
4. Soften the Peanut Butter
Put the peanut butter in a tall glass or deep bowl. If it's too thick, microwave it for 10–15 seconds or warm it over a double boiler.
5. Dip in Peanut Butter
Dip each frozen banana into the peanut butter, using a spoon to cover the whole surface evenly. Let the excess drip off for a few seconds.
6. Roll in Peanuts
Roll the bananas in the peanuts, pressing gently so they stick on all sides.
7. Set the Coating
Return the bananas to the parchment and freeze for 20–30 minutes, until the peanut butter firms up.
8. Melt the Chocolate
Break the chocolate into pieces in a heatproof bowl and add the coconut oil. Melt in short bursts in the microwave or over a double boiler, stirring until smooth.
9. Dip in Chocolate
Dip the peanut-coated bananas into the melted chocolate, spooning it over any bare spots. Let the excess drip off for a few seconds.
10. Set the Chocolate
Return the bananas to the parchment and freeze for at least 20 minutes, until the chocolate is completely hard.
11. Serve
Let the bananas sit at room temperature for 3–5 minutes before eating. The chocolate shell stays crisp while the banana inside softens slightly.