INGREDIENTS

• 2–5 ripe but still firm large bananas
• 2 cups chocolate chips (dark or milk, to your preference)
• 2 tablespoons canola or coconut oil 2 teaspoons flaky sea salt

HOW TO MAKE IT

1. Cut the bananas into slices, at least 1-inch thick, depending on your preference. Set aside. Melt the chocolate chips in the microwave, 20 seconds at a time, stirring each time until smooth. You can cook the chocolate in a double boiler or saucepan but I find that the microwave has the least chance of burning and won’t get quite as hot. Add in the oil and stir to combine.
2. Line a sheet pan (or pans that will fit in your freezer) with parchment paper. Using a fork dip each piece of banana into the chocolate, then carefully slide it onto the parchment paper. Sprinkle each piece with a bit of sea salt. Place the bananas in the freezer for at least 1 hour, up to 12 hours. After this time, you can transfer them to a freezer-safe resealable plastic bag where they will hold for up to 1 month. If you are holding them for longer than a few days, I like to wrap them in parchment paper, then place them in the bag, ensuring that as much air as possible has been released. To serve, remove them from the freezer and try to eat within 30 minutes. These bananas do great with almost any small topping: chopped nuts, sprinkles, cocoa powder, graham cracker crumbs, etc. As long as they are small enough to adhere to the chocolate, let your imagination run wild.