- 3 medium-ripe bananas, sliced
- 1/4 cup peanut butter (I used smooth PB)
- 10 oz baking chocolate (I used dark)
Directions:
- Arrange half of the banana slices on a baking sheet lined with parchment paper. Spread with peanut butter.
- Top with the other half of banana slices and freeze for about one hour.
- In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl. Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting). Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
- In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl. Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting). Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
- Freeze at least 3 hours or until ready to serve. Keep them in the freezer.
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