Dessert: Frozen Chocolate-Dipped Bananas with Peanut Brittle
Recipe by /contributors/gina-marie-miraglia-eriquez When frozen, bananas become so creamy they can almost pass for sorbet or even ice cream. Coat them with chocolate and sprinkle them with homemade peanut brittle—there will be plenty left over for snacki
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Health and fertility benefits of Frozen Chocolate-Dipped Bananas with Peanut Brittle
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
Ingredients
8 medium bananas
1 cup salted dry-roasted peanuts
3/4 cup sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1 tablespoon unsalted butter plus more for baking sheet
1/8 teaspoon baking soda
12 ounces bittersweet (60% cacao) chocolate, chopped
Special equipment: 8 wooden popsicle sticks (4 1/2- by 1/2-inch); candy thermometer
Instructions
Line a large baking sheet with wax paper.
Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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