Naturally gluten free when using gluten free chocolate, these chocolate covered bananas may be eaten as is or frozen. Don’t use purely melted chocolate! That is too hard once frozen. Use the suggestion below instead. Freezing these treats are perfect for a summer dessert or serve with chocolate sauce.
Make the chocolate ganache using the additional cream and chop the walnuts, if needed. Set the ganache in the refrigerator to speed up cooling.
Insert a popsicle stick into the bottom of each banana half. Place the sliced bananas on a cookie sheet lined with parchment paper and freeze.
Remove the bananas from the freezer. Be sure they are not stuck to the parchment paper. Drizzle the warm ganache over the bananas. Feel free to turn the bananas over, if desired, to coat the other side. (It really depends upon your preference and calorie intake allowance.) Sprinkle one side with nuts and transfer to a different baking sheet lined with parchment paper. Serve immediately or freeze until ready to serve.
Allow the bananas to defrost 5 - 10 minutes prior to serving. (Chill the melted chocolate that is left on the other parchment paper, break up into smaller pieces, place in a jar, and save for future use.) You can also serve them in a bowl with a scoop of gluten free ice cream.
*You can even slice the bananas in thirds.
Using high-quality chocolate not only places this recipe in a higher category but it is easier to melt.