Categories: Dessert, Summer

Ingredients

• 2 large bananas
• 1/4 cup nat­ural peanut but­ter
• 1/2 cup choco­late chips
• 1/4–1/3 cup milk of choice

Directions

1. Line a cookie sheet with waxed paper or parch­ment.

2. Slice bananas into coins about 1/2–3/4 inch thick.

3. Spread a lit­tle dol­lop of peanut but­ter on top of each one.

4. In a small bowl, com­bine the choco­late chips and milk. Microwave in 15 sec­ond incre­ments until you can whisk them together. You want it to be a dipable con­sis­tency, not spread­able. Add a splash more milk if nec­es­sary.

5. Dip the banana chunks using a fork as a lit­tle choco­late coat­ing fork­lift, dip­ping them into the melted choco­late.

6. Place choco­late coated bananas on the pre­pared sheet and place in freezer until com­pletely frozen (3–5 hours).

7. Remove frozen banana chunks from the sheet and store in a freezer container.

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