Make Ahead

Frozen Bananas Dipped in Mexican Chocolate Ganache and Spicy Honeyed Peanuts

June  2, 2013
1 Ratings
Photo by James Ransom
  • Serves 6
Author Notes

This rich and satisfying handheld treat marries the creamy sweetness of a frozen banana with the deep and spicy undertones of a dark chocolate ganache infused with cinnamon. Peanuts roasted briefly in a coating of honey, cinnamon, and ground New Mexico chile, then dusted with flaky sea salt, add the perfect crunchy counterpoint, with a kick that keeps you coming back for another bite. It's one of my childhood treats -- my parents owned an ice cream parlor, and there was always a tray of frozen bananas dipped in crackle chocolate and rolled in nuts available. Now, I've recreated it for an adult palate. —indieculinary

Test Kitchen Notes

Apart from the time in the freezer, this dessert does not take much time to prepare. The spice of the chile and cinnamon in the nuts and chocolate make the humble banana a decadent treat. I enjoyed the creaminess of the banana against the dark, spicy chocolate and crunch of the peanutty brittle. —Kimberly Nichols

What You'll Need
  • Spicy Honeyed Peanuts
  • 1 1/2 cups roasted, salted peanuts
  • 1/3 cup honey
  • 1 teaspoon ground New Mexico chile (or another spicy ground chile, like cayenne)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon flaky sea salt, such as Maldon
  • Frozen Bananas Dipped in Mexican Chocolate Ganache and Spicy Honeyed Peanuts
  • 6 medium, ripe bananas
  • 8 ounces good quality dark chocolate
  • 4 ounces heavy cream
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups Spicy Honeyed Peanuts
  1. Spicy Honeyed Peanuts
  2. Preheat an oven to 300 degrees F.
  3. Dice the peanuts into small pieces; each peanut should be roughly quartered.
  4. Stir the honey, ground chile, and ground cinnamon together, and microwave briefly (20 seconds is sufficient) or heat briefly on stovetop. You just need to warm the honey enough that it flows freely.
  5. Toss the warm honey and spice mixture with the peanuts until coated.
  6. Spread the peanuts on a silpat over a cookie sheet, and roast for about 10 minutes. Keep an eye on them and make sure they don't burn.
  7. Cool. Once cooled, break apart with your hands into small bits, for coating the bananas.
  8. Sprinkle flaky sea salt over the roasted peanut bits.
  1. Frozen Bananas Dipped in Mexican Chocolate Ganache and Spicy Honeyed Peanuts
  2. Peel bananas and slice each in half at the midpoint on a slight diagonal.
  3. Insert a popsicle stick carefully into the center of each banana half, pushing in as far as you can go without the stick coming out the other side.
  4. Place the bananas on a wax paper-covered cookie sheet and place in the freezer to chill and firm while you make the ganache.
  5. Chop your chocolate into chunks no bigger than 1/2 inch each, and place in a bowl with room for whisking.
  6. Combine the heavy cream and cinnamon in a small pot and bring to a simmer. Once bubbling, pour over the chocolate pieces. Let sit for one minute.
  7. After a minute has passed, whisk vigorously. A smooth ganache will come together before your eyes.
  8. If chocolate chunks remain despite your best whisking efforts, set your bowl of ganache aside for a moment. Add some water to the pot you've just emptied of cream and bring it to a boil. Set your bowl of ganache above it, completely sealing the pot with the bowl, to create a double boiler. Give it a minute for the steam from the boiling water to heat the bowl, and then whisk again, until your ganache is smooth.
  9. Once your ganache is smooth, dip a banana in it to coat. (Note: I've had you make a little more ganache than you'll need, for ease of banana immersion in the dipping phase. I trust you will find a yummy way to use any leftover ganache.)
  10. Set the dipped banana onto some peanuts and press additional peanuts onto the top side. Set the banana back on the wax paper-covered cookie sheet and press peanuts by hand onto any side left uncovered.
  11. Repeat ganache-dipping and peanut-coating process with each banana.
  12. Return tray of bananas to the freezer. Freeze at least two hours before serving.
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30 Reviews

jenny October 18, 2015
Made these today!! They we're yum but my lolly sticks all fell out when we tried to eat them. Anyone else have this problem?
LULULAND October 6, 2014
indieculinary April 24, 2015
I'm not sure how long they can keep since we always devour ours within a few days. But after they've been frozen on the tray, you can store them together in a freezer-safe container. No need to wrap individually at that point.
Brie L. April 26, 2014
Omg - I'm so making these!
indieculinary May 4, 2014
How did they turn out?
Hilary G. August 9, 2013
Easiest frozen treat ever. Total crowd pleaser and Insanely good flavors too.
indieculinary August 9, 2013
Glad you liked them!
Big F. July 27, 2013
Ooh - this sounds wonderful! Love the spicy kick from the pepper.
indieculinary July 31, 2013
Asef Q. June 26, 2013
If you have too much ganache, whip up some egg yolks and some heavy cream and make a mousse!
Chef K. June 26, 2013
Now I can have my banana and like it too!
Kate B. June 26, 2013
Pretty excited about making these for the 4th of July. Will let you all know if a vegan version works out!
indieculinary June 26, 2013
Yay, please do!
Constmont June 26, 2013
Give me break!! DICE peanuts???? Really???
I have had success w/many of your recipes and love this site.
I will make the frozen bananas but will break them up in a plastic bag/mallet.
indieculinary June 26, 2013
That sounds like a good work-around if you're not fond of dicing. I just found that a large, sharp chef's knife and a good dicing rhythm made quick work of them. :)
sansan123 June 26, 2013
loved these as a kid can hardly wait to try the grown up version
indieculinary June 26, 2013
I hope you'll enjoy them!
Catherine M. June 26, 2013
Are the peanuts roasted and salted to begin with - before they are put in the oven and roasted and salted again?
nemcika June 26, 2013
Yes, that's what the recipe calls for.
indieculinary June 26, 2013
Yep-- the more salty roastiness, the better. :)
Kate B. June 26, 2013
Question...I am allergic to dairy. Do you think I could use full fat coconut milk in place of the cream?
indieculinary June 26, 2013
You know, I've never made a vegan ganache. I'm not sure if the chocolate to coconut milk ratio would be the same as the cream to chocolate ratio I outlined in the recipe. That being said, I can't think of any reason why a vegan dark chocolate ganache recipe shouldn't work with the frozen bananas overall. I'd recommend just finding a good established recipe for one and subbing it in, (and adding the cinnamon to it).
Kate B. June 26, 2013
Thank you!
I make a porter ganache with 1:1 porter to dark chocolate. Rich, smooth and very grown up in flavour. I don't see why the coconut milk wouldn't work instead.
Hilary G. August 28, 2013
I recently used coconut milk for the ganache. It worked well. Just add a little at a time to the melted chocolate until it reaches the desired consistency.
Diane P. August 3, 2015
@Kate Bailey
Hi! I'm sure you've already made these with a vegan version of chocolate ganache that you've found, but if not, check out Jazzy Vegetarian, she makes a delicious chocolate ganache!!! Her recipe is super easy too!!!
healthierkitchen June 20, 2013
this sounds great!
indieculinary June 20, 2013
BoulderGalinTokyo June 17, 2013
Very creative adult version of a childhood favorite, can't wait to try this!
indieculinary June 18, 2013
Thanks, I hope you'll like it!