If you read this blog regularly you probably know that I recently moved to Connecticut. Moving to Connecticut from Georgia in the middle of winter was a bit of an unpleasant shock. Also it probably was not the best time to move in order to fall in love with my new home. Thankfully, the snow has melted and I am getting to experience my first New England summer. It is beautiful. So far the weather has been perfect. Almost no humidity. If you have ever been in GA in the middle of summer you know why I find that so exciting.
I went down to the beach for the first time this week. It is funny, but growing up in the South I never really thought of CT as the kind of place that has beaches. I know that is stupid since CT is bordered on one side by water, but I guess I had never really thought about it. I love the beach and previously lived by the water in Charleston, SC for 10 years…so needless to say I was so happy to finally get down to the water in my new home. I think CT might be growing on me…
In honor of this beautiful weather I am experiencing I wanted to make a frozen treat to enjoy on those warm summer days. I have had frozen bananas before as an ice cream substitute and found them surprisingly satisfying. Since I dont have a banana ice cream maker I decided to dip them in chocolate and freeze them instead. I mean how could that turn out bad right? It turns out they were even better than I expected. I made 4 different varieties; toasted coconut, chopped pecans, sea salt, and just plain chocolate. I am still not sure which is my favorite. Oh well…I guess I will have to go try them all again!
Local Ingredient: Dark Chocolate (purchased from a local chocolate shop and made from cream from a single cow).
1 tbsp coconut oil
1 tsp vanilla extract
10 oz dark chocolate, chopped into small chunks
3 large bananas, ripe but still firm
Toasted coconut, for garnish
Chopped pecans (or other nuts) for garnish
Sea salt, for garnish
- In a double boiler heat the coconut oil, vanilla extract, and dark chocolate. Slowly stir the chocolate mixture over medium low heat until the chocolate is melted and the ingredients are all well incorporated. Remove from heat and allow to cool slightly.
- While the chocolate is cooling peel the 3 bananas. Cut each banana in half, so that you have 6 banana pieces. Stick a skewer in each banana piece, making a sort of popsicle.
- Dip each banana pop in the melted chocolate making sure to cover completely. Sprinkle with desired toppings and place on a parchment paper lined baking sheet.
- Place in the freezer and allow to cool completely, approximately 30-45 minutes.
- Serve the bananas frozen.
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