Although this dessert from Back to Her Roots may not be Ugandan in origin, it is in spirit! Bananas and peanuts show up in all manner of Ugandan recipes, and so I thought this would be a fun and easy dessert to showcase these two ingredients.
4 ripe bananas
2 cups chocolate chips
¼ peanut butter
It’s best to start with bananas that are perfectly ripe. (The greener the banana, the more likely it will split when you put in the sticks.) Slice the bananas in half and then cut off the ends so they are nice and neat.
Using candy-making sticks (purchase at any craft store), push a stick into each banana half about 1-1/2 inches. Alternatively, you could use popsicle sticks, or short (6”) wooden barbeque skewers. Don’t worry if some bananas start to split a bit, they’ll eventually all get filled with yummy chocolate.
Next, you’ll need to freeze the banana halves for about 30-45 minutes. This step is important because a cold banana means that when you dip it in the chocolate, it will harden quickly and you’ll avoid a drippy, chocolaty mess. When the bananas are frozen you can make the chocolate coating. In a microwave-safe bowl, melt the chocolate chips and the peanut butter. A 2-cup glass Pyrex measuring cup is just about the right size for the task of dipping the bananas. Microwave for 60-90 seconds, stirring every 30 seconds, until the chips are melted and the chocolate mixture is smooth.
Now it is time to dip! Dunk each banana in the chocolate mixture. Use a spoon to cover the entire banana (also use the back of the spoon to scrape off excess chocolate).
Once covered, roll them in chopped peanuts and then place on parchment paper while you finish up the rest. Once you’ve finished coating all the pops (the chocolate mixture should make enough to coat four bananas—eight pops), transfer to the freezer to finish chilling. 1-2 hours later, you’ll have hardened chocolate with smooth, frozen banana in the middle. Once they are frozen through, you can transfer them into a zip-top bag and store them in the freezer. Let soften a bit at room temperature before serving.
Notes and Instructions
Recipe and Photo used with permission from Back To Her Roots