It is hot in Louisiana. Like, the kind of hot where everyone posts pictures of the temperature from inside their car because it’s supposedly 98 degrees outside but it feels like 130 degrees.
We’ve been doing everything we can to cool off this month. We try to run errands early in the morning or when the sun is setting. Fans and air conditioning have been blowing non-stop. And anytime I head to the ice dispenser, I always have dogs that follow me to the kitchen, hoping to catch some ice.
If you’re anything like me, you have a freezer full of bananas that you had to freeze before they went bad. You know, for all the green smoothies you’re going to make every morning. You know, because you’re so healthy and what not.
Actually, now that I’m thinking about it, don’t be anything like me.
- 5 ripe bananas, halved
- 5 ounces dark chocolate chips
- 1 tbsp vegetable oil
- 10 popsicle sticks
- chopped walnuts or other toppings (optional)
- Pierce each banana half with a popsicle stick, place on a foil-lined baking tray, and freeze for about an hour.
- If you are using toppings, be sure to have them prepared and on a flat plate. I chopped walnuts for ours!
- In a medium bowl or mason jar (I used a mason jar), combine dark chocolate chips with vegetable oil. Microwave for 30 seconds at a time, stirring often, until completely melted.
- Remove frozen bananas from freezer, carefully dip each banana in melted chocolate, and place on baking tray lined with wax paper (if you are using a topping, roll each chocolate covered banana in the topping and then place on a wax sheet).
- Place the bananas back in the freezer for 5-6 minutes. Chocolate should harden instantly. Store in an airtight container or a freezer safe bag.