Frozen bananas kicked up a notch by the addition of graham crackers and mini-marshmallows; so simple and so yummy.
- 3 bananas, peeled and cut in half cross-wise
- 6 wooden craft (ice pops) sticks
- 1 sheet graham crackers, thoroughly crumbled
- 3/4 cup miniature marshmallows
- 1 cup semi-sweet (or dark) chocolate chips
- 1/2 teaspoon canola oil
- Insert 1 stick into cut-side of each banana half and freeze on parchment paper (or aluminum foil) lined baking sheet for 20 minutes.
- Meanwhile, place graham cracker crumbs on plate on your counter or work space.
- Place marshmallows on another plate.
- Place chocolate chips and oil in a metal bowl over simmering water to melt. Stir frequently during melting with a clean dry rubber scraper. (Alternately melt chocolate and oil in microwave on 50% power until melted.)
- Turn off burner with simmering pot of water; scrape chocolate onto large sturdy glass plate and place plate over steaming water to keep chocolate warm while dipping bananas. (Or just warm the plate by running hot water over it and drying thoroughly before scraping chocolate onto plate.)
- Roll frozen bananas in chocolate and using a flat edged rubber scraper, evenly smooth chocolate onto banana in as few strokes as possible (to avoid the problem of chocolate not sticking to the bananas.)
- Working quickly before chocolate hardens, lightly roll banana in graham cracker crumbs.
- Dip each marshmallow in chocolate and place on top of the graham cracker crumbs; use about 5-6 marshmallows per banana.
- Place banana back on parchment paper lined baking sheet and repeat with remaining bananas.
- Freeze for at least 30-45 minutes. Serve, or place in a large plastic zip-topped freezer bag. Before serving, allow bananas to thaw for about 5 minutes at room temperature to prevent chipping a tooth when biting into frozen banana.