I was having a random conversation with someone, and food came up as part of the discussion. They asked if I had seen peanut butter and chocolate dipped bananas and wanted to know if I had made them or imagined my own version.
My first instinct was to consider what the appropriate size would be. Is a large piece of banana on a skewer or popsicle stick too much for one serving, or would smaller, individual bites be more appealing? Ultimately, there is no perfect way, as everyone has their own preference. Personally, I would enjoy individual bites, which allow more control over the ingredient ratio and create less mess to worry about while eating.
Next, I thought about the peanut butter. A quick search showed that most versions of this idea use plain peanut butter. That surprised me, as I leaned more toward something like a peanut butter cup filling or a maybe a white chocolate peanut butter ganache, which includes heavy cream. Any of these options work great. It just depends on the desired texture and how much effort someone wants to put into making it.
A funny thought to me — growing up, I did not like peanut butter for reasons I cannot recall. Now, I eat a banana with a tablespoon of peanut butter schmeared on top and sprinkled with cocoa nibs every day with a protein shake right before I go to the gym. A premade, frozen twist of this daily food is a desirable effort.
I have always enjoyed banana desserts. My grandmother, who I have mentioned before, was an amazing cook. She was well known for many foods, especially her pies. My favorite was her banana cream pie. My wife often makes banana bread, though I rarely get any as my kids devour it with enthusiasm. If bananas Foster is on a menu, I must order it. Warm banana, brown sugar, cinnamon, rum and ice cream — how can you go wrong?
A few years ago, I made and wrote about banoffee, and every time I make it for an event, it gets compliments. Banana pudding with Nilla Wafers is a comfort food at its best. There is this Thai restaurant in Florida we have been to dozens of times that offers pieces of banana wrapped in rice and a thin pastry which is fried, drizzled with honey, topped with black sesame seeds and served with coconut ice cream. I occasionally get a bite. Also, Elvis Presley’s sandwich of peanut butter, banana and bacon is now a classic and worth mentioning in this list recognizing delightful banana dishes.
Peanut butter and chocolate dipped bananas
Ingredients
- 200 grams heavy cream
- 200 grams white chocolate
- 200 grams peanut butter
- Bananas, or strawberries, as needed
- 200 grams dark chocolate
- 1 tablespoon coconut oil
Directions
- Place heavy cream in a pot, and bring to a simmer. Careful, it will boil over if not watched.
- Pour the hot cream over the white chocolate, and stir until chocolate is melted.
- Stir in peanut butter. I used an immersion blender for these two steps.
- Dip the banana in the peanut butter mixture, and place on waxed or parchment paper. You can cut the banana into smaller pieces if desired. Substitute strawberries if preferred.
- Place in fridge to firm.
- Combine chocolate and coconut oil in a microwave safe container.
- Gently melt and stir together until smooth. Do not burn.
- Dip the peanut dipped bananas in the chocolate and return to tray covered in paper.
- Return to fridge to firm chocolate. Enjoy!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.