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Frozen Chocolate-Dipped Bananas with Peanut Brittle

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Introduction

Welcome to a delightful and indulgent frozen dessert that is sure to become your new favorite. “Frozen Chocolate-Dipped Bananas with Peanut Brittle” presents an exciting combination of sweet, nutty flavors and textures, all wrapped up in the simplicity of banana—a versatile fruit transformed into a decadent treat.

Tips for this Recipe

Ensure your bananas are chilled before dipping to achieve maximum firmness. Melting chocolate at a low temperature is key; use a candy thermometer for precision. Be mindful when handling hot caramel and working with the brittle, as both can be dangerous.

Why you will love this recipe

The allure of “Frozen Chocolate-Dipped Bananas with Peanut Brittle” lies in its simplicity and the pleasure it delivers. Each bite offers a harmonious blend of creamy chocolate, satisfying crunchiness from the peanuts, and refreshing coolness from the frozen banana—a perfect treat for any occasion.

Ingredients

  • 8 medium bananas
  • 1 cup salted dry-roasted peanuts
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon baking soda
  • 12 ounces bittersweet (60% cacao) chocolate, chopped

Adviced equipment

  1. Electric Kettle – for boiling water during the chocolate melting process.
  2. Silicone Baking Mats – to evenly cool and set dipped bananas after freezing.
  3. Non-stick Skillet or Pan – for preparing peanut brittle without sticking.
  4. Prepackaged Bananas (if frozen) – ensuring uniform results comparable to fresh ones.
  5. High-Speed Blender or Food Processor – crushing peanuts if needed.
  6. Digital Thermometer – for precise temperature control during chocolate melting and caramel preparation.
  7. Candy Thermometer (for Chocolate) – to monitor the melting point of chocolate.
  8. Freezer-safe Dish or Baking Tray – for storing bananas post dipping.
  9. Parchment Paper Sheets – lining baking trays when prepping components.
  10. Kitchen Scale – ensuring exact ingredient measurements.
  11. Airtight Storage Containers (if storing) – to preserve the dessert’s freshness after preparation.

History of the recipe

The concept of dipping bananas in chocolate dates back centuries, evolving from a simple confectioner’s trick to a popular dessert enjoyed globally. The addition of peanuts and caramel elevates this timeless treat by introducing new dimensions of flavor and texture. This recipe brings together traditional ingredients with contemporary twists, reflecting the continuous innovation in culinary arts.

Fun facts about this recipe

The fusion of chocolate, banana, and peanuts in one dessert is a testament to human creativity. Peanut brittle has been enjoyed for generations as a traditional holiday sweet, while the combination with chocolate dipped fruit represents an innovative culinary trend that blends nostalgia with modern tastes. This recipe not only honors these traditions but also introduces new techniques and equipment to make it accessible at home.

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Frozen Chocolate-Dipped Bananas with Peanut Brittle

Frozen Chocolate-Dipped Bananas with Peanut Brittle

amanda

Equipment

  • Electric Kettle - Used for boiling water when melting chocolate.

  • Silicone Baking Mats - Perfect for evenly cooling dipped bananas on a flat surface after chilling in the freezer.

  • Non-stick Skillet or Pan - For making the peanut brittle, ensuring easy removal of ingredients without sticking.

  • Prepackaged Bananas (if frozen) - Ideal for achieving quick and uniform results similar to those in recipes using fresh bananas.

  • High-Speed Blender or Food Processor - To crush peanuts into a fine consistency if not purchasing pre-crushed peanut brittle.

  • Digital Thermometer - For precise temperature control when melting chocolate and making caramel for peanut brittle.

  • Candy Thermometer (for Chocolate) - To monitor the chocolate's temperature as it's being melted, ensuring optimal consistency and texture.

  • Freezer-safe Dish or Baking Tray - For freezing the bananas after they've been dipped in chocolate before adding peanut brittle on top.

  • Parchment Paper Sheets - To line baking trays when preparing components like chocolate, ensuring easy cleanup and no sticking.

  • Kitchen Scale - For accurately measuring ingredients, especially crucial in precise recipes like this dessert.

  • Airtight Storage Containers (if storing prepared bananas or extra brittle) - To keep your dessert fresh after preparation and ready to serve or share.

Ingredients

  • 8 medium bananas

  • 1 cup salted dry-roasted peanuts

  • 3/4 cup sugar

  • 1/4 cup light corn syrup

  • 1/4 teaspoon salt

  • 1 tablespoon unsalted butter plus more for baking sheet

  • 1/8 teaspoon baking soda

  • 12 ounces bittersweet (60% cacao) chocolate, chopped

  • 8 wooden popsicle sticks (4 1/2- by 1/2-inch); candy thermometer

Instructions

1

Instruction 1

Line a large baking sheet with wax paper.
2

Instruction 2

Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)
3

Instruction 3

Butter a rimmed baking sheet. Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.
4

Instruction 4

Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.
5

Instruction 5

Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet. Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.
6

Instruction 6

Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.
7

Instruction 7

Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper-lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.
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