Skip to main content
Epicurious
Gourmet

Frozen Chocolate-Dipped Bananas with Peanut Brittle

2.5

(1)

Image may contain Food Confectionery Sweets and Dessert
Frozen Chocolate-Dipped Bananas with Peanut BrittleLara Ferroni

When frozen, bananas become so creamy they can almost pass for sorbet or even ice cream. Coat them with chocolate and sprinkle them with homemade peanut brittle—there will be plenty left over for snacking—and you've got a refreshingly cold treat that feels almost as virtuous as a serving of fruit.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Turkey Meatball Garlic Bread Heroes.

Cooks' note:

•Bananas can be coated and kept frozen on prepared sheet, covered with plastic wrap after chocolate sets, 3 days ahead.

See Related Recipes and Cooking Tips

Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
5-Minute Chocolate Mug Cake
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.