What a monumental week. And what an amazing time to be in San Francisco. It was pretty magical going into the Castro on Wednesday night to celebrate the Supreme Court rulings. The energy was incredible and you could literally feel the love and happiness and excitement all around. And to top it off, we are having some crazy gorgeous weather at the moment, and when it’s warm in San Francisco, it is G-L-O-R-I-O-U-S. I can’t wait to celebrate Pride with my boys this weekend. I have a feeling it’s going to be big.
And then there’s these frozen bananas. These are totally my jam right now. It started with a visit to one of the local ice cream parlors. I had an afternoon ice cream date with the girls and all of their rugrats a few months back. While all of the adults had ice cream, the kids and I had ourselves some chocolate covered frozen bananas. And we were into it.
But it got me into the crazy habit of making myself a faux banana split almost every night for two weeks. My faux split is basically just a banana split without the ice cream, but it was getting me into some trouble. All of that homemade ganache and whipped cream and toasted almonds on top was helping the pounds creep on. So I had to kick that habit.
I still liked the idea of bananas and chocolate for dessert. And then I realized that I should just make frozen bananas. A frozen banana is the perfect treat when you want something cold and sweet but not super indulgent.It’s essentially the same as the faux banana split, minus the whipped cream and the richness of ganache. And if you use little baby bananas (commonly found in Asian produce markets), you’ve got yourself the perfect miniature serving size. It’s exactly what you want after a big meal or when you’re just kicking it on the stoop with your homies. Hooray for summer.
frozen baby bananas
adapted from Martha Stewart
makes 8 servings
8 ounces semisweet or bittersweet chocolate or a combo of the two, chopped
popsicle sticks or wooden skewers
8 baby bananas, peeled, or 4 regular bananas, peeled and cut in half crosswise
2/3 cup coarsely chopped toasted nuts (I used almonds, hazelnuts, pistachios, and pecans) or sprinkles
flaky sea salt (optional)
Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir just until melted.
Line a baking sheet with parchment paper. Gently insert a popsicle stick in one end of each banana. Dip banana in chocolate, spooning on additional chocolate to cover.
Sprinkle banana with nuts and a little sea salt and set on prepared baking sheet. Repeat with remaining bananas. Freeze until chocolate is firm, about 20 minutes, or up to 7 days.