|Photo from a blog called "What's Good at Trader Joe's?"|
First I sliced 4 bananas into 1/2 inch slices. This is enough to cover one cookie sheet. I lined the cookie sheet with waxed paper. I put about a teaspoon of peanut butter on each slice and put them in the freezer. All natural peanut butter is a little runnier than others, so I wanted it to be frozen before dipping them in chocolate. Otherwise, I would have had a mess!
Next, I melted about a half a pound of dark chocolate (You can use chocolate chips.) with soy creamer in the microwave. I would have used a non-dairy milk (soy/rice/almond), but my carton of rice milk had mold growing in it! The soy creamer worked! I just added a couple of tablespoons of creamer at a time, until it reached a thin enough consistency for dipping the bananas. You don't want it to be thick like a ganache frosting. I use dark chocolate because it doesn't have milk fat like milk chocolate does, and I wanted them to be vegan. Check your labels.
Finally, I put the cookie sheet with chocolate covered bananas in the freezer. Once they're frozen, I'll transfer them into a container. I think next time, I'll sprinkle the tops of the bananas with chopped peanuts!
I had some chocolate left over, so I decided to dip some strawberries and put in the refrigerator for dessert tonight!