My husband grew up in Long Beach, California so he spent his summers on the beautiful California beaches.  Since we met many years ago he talks about his love for the frozen chocolate dipped bananas that he use to enjoy on a hot summer day.  Being the hottest weekend of the year so far I thought it appropriate to try my hand at this cold concoction.   I had never eaten a frozen chocolate dipped banana before, but I was fairly confident that I could figure out how to make them without a recipe.

First I peeled the bananas and placed them on a plate.  I cut 1/2″ off the end of each banana and inserted half of a shish-kabob skewer into the bottom of the banana.  (I did not have popsicle sticks).  I placed the bananas in the freezer for about two hours to get firm enough to dip into the chocolate.

I needed toppings for the bananas, but I did not want to buy any, so I improvised with what I had in the kitchen.  What I ended up with was sliced raw almonds and chocolate sprinkles.

When the bananas were frozen I began to melt chocolate in a double broiler (a pan of boiling water with a bowl on top of it).  In the hot bowl I melted a tablespoon of butter with 1 cup of dark chocolate disks and 1 cup of semi-sweet chocolate chips.  I had intended to use only dark chocolate but I did not buy enough to cover all three bananas I made.

Once the chocolate was fully melted I dipped the frozen bananas into the creamy bowl and fully covered the bananas in chocolate.

Before the chocolate hardened I rolled the bananas in the almond-sprinkle topping.

The bananas were placed on wax paper and placed back in the freezer until ready to serve.

Before enjoying the frozen chocolate dipped banana I let it sit at room temperature for 10-15 minutes to soften.  The banana was a fruity, creamy, chocolate popsicle with a yummy crunch.  They were great, cheap, easy to make, and healthy. Kind of!

Next time I think I will top the bananas with crushed Oreos to add some sweetness to it.  A side of ice cream or raspberry sauce sounds sinful too!