Chocobanano (Chocolate Covered bananas

It's been fifteen plus years since I've made Chocobananos. I used to help my mom make Chocobananos when I was a teenager but I've never done it on my own until now. It's an easy and rewarding process but you must have self control to not eat all of them at once!

Chochonanos are a very common treat in El Salvador, they can be made as simple or as elaborate as you want. My mom always used ChocoMelher chocolate to make the chocobananos but your preferred type of chocolate will work as well. In addition to the chocolate you can add toppings such as crushed peanuts, almonds, crashews, sprinkles, etc. I prefer them on the simple side with just chocolate!

Ingredients:

• 3 Ripped Bananas

• 6 oz of ChocoMelher chocolate or preferred chocolate. If you choose to use other chocolates you will need coconut oil to help melt it.

• 6 wooden sticks or popsicle sticks

• Water

• Any topics you'd like to add

• Parchment paper

Instructions

1. Cut both ends of each banana and then cut it in half. You should be left with two pieces of banana. Insert the wooden stick or popsicle stick through the bottom of each banana piece. Make sure it's centered and at least half way inserted.

2. On a plate layered with parchment paper, set the bananas and place them in the freezer for about 30-60 mins. This is not a required step but I highly recommend you don't skip. Cooling the banana helps the chocolate set better and prevent the banana from sliding off the stick when dipping it in the chocolate. I accidentally skipped this step and that's why they didn't come out as smooth as I wanted.

3. After the banana's are cooled , place a small pot with water on medium-high heat and let it come to a boil.

4. Break the chocolate into 1 inch pieces and place them in a 16 oz mason jar. Breaking the chocolate into small pieces helps the chocolate melt faster.

5. Once the water is at a boiling point turn off the heat and place the mason jar with the chocolate in the middle of the pot and let it sit for about 5 minutes or until chocolate is fully melted.

6. Once the chocolate is fully melted, dip each banana in the chocolate to fully cover it. One dip is enough but I won't stop you from having fun! Just keep in mind that you will need more chocolate if you want to dip each banana more than once!

7. Place the chocobanano back on the plate with the parchment paper and place in the freezer overnight or at least 2 hours.

Hope you enjoy this delicious desert on a hot spring or summer day! For more recipes follow @FLOURISHWITHG on Instagram and TikTok.