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Makes
3 Monkey Sticks per banana
Author Notes
Chocolate covered bananas are a very popular frozen snack that can be bought in supermarkets and specialty stores everywhere, so in sum this is not an original concept. And, they are a popular recipe all over the internet. My recipe is a twist on a freezer favorite - I created a chocolate sauce that has a spicy flavor with a little heat. Decorate with any chopped nut of your choice, or candy sprinkle. —Bevi
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Ingredients
- For the Spicy Chocolate Sauce
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1 cup
heavy cream
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1/2
cinnamon stick
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1 tablespoon
agave syrup
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1 pinch
ground black cardamom
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1/4 teaspoon
chili powder or ancho passila
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1
2-inch piece of orange peel
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quick shake of cayenne pepper
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4 ounces
semi-sweet organic chocolate chips
- To Assemble the Monkey Sticks
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ripe bananas - each banana cut into thirds
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Spicy Chocolate sauce
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wooden kebob sticks, cut in half, or wooden popsicle sticks
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well chopped nuts of your choice, or candy sprinkles, or appropriate candy bits
Directions
- For the Spicy Chocolate Sauce
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Heat 1 cup of the heavy cream, agave syrup, and the spices in a medium saucepan. Bring to a quick simmer. Add the orange peel, the cinnamon stick, and the cayenne pepper. Reduce heat and cook for a few more minutes. Turn off the heat and allow the cream to sit in order to be infused for an hour.
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Heat the chocolate chips in a bowl placed over a saucepan of simmering water. When the chocolate is melted, gradually add the infused cream, stirring constantly.
- To Assemble the Monkey Sticks
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Cut the bananas into thirds, and stick a popsicle or kebob stick in the middle of each banana piece. Place on a parchment lined dish and put into the freezer for 15 minutes.
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Dip each banana into the chocolate sauce, covering throughly. Then, roll into the topping of your choice. (In the photo, I used pistachio nuts, cashews, and sugar sprinkles.
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Place back in the freezer for 30 minutes. Serve!
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