6 Firm ripe bananas
12 oz Semisweet chocolate pieces
6 tb Oil
Colored sprinkles OR
- grated coconut OR
- coarsely ground nuts
Cut peeled bananas in halves crosswise. Impale each half on wooden skewer
and place in freezer 1 hour or until frozen. (Coatings will run off if
fruit is at room temperature.) Melt chocolate in top of double boiler over
hot, not boiling, water. Add oil and stir until smooth. Keep warm over hot
water while dipping. Remove bananas from freezer a few at a time. Dip and
roll bananas in melted chocolate, making sure all banana surfaces are
completely covered. Gently shake or twirl banana before removing from pan
to remove excess coating. While chocolate is still soft, roll covered
banana in colored sprinkles, coconut or nuts. If coating becomes too hard
to hold decorations, apply a little warm coating to pop. When covering
sets, place pops on squares of foil, wrap securely and store in freezer
until ready to eat.
