When we were little, my mother would sometimes make bananas and peanut butter for us. Well, this is like bananas and peanut butter on steroids. Dark chocolate steroids. Dark chocolate makes everything better. Everything. And since my mother used to make this recipe (sans chocolate) for our breakfast it makes me feel like leg eating two or three of these for breakfast, which I might or might not have done yesterday. Turns out, eating these banana bites with a cup of coffee might make them even better.
The original recipe recommends eating these banana bites frozen, but I found that frozen bananas were harder to chew than I like. So I stuck mine in the refrigerator after they were frozen. Cold, but not frozen, bananas with peanut butter and chocolate is the Mary Poppins of bite-sized treats.
2 large bananas
1/4 cup all-natural peanut butter (or nut butter of your choice)
1/2 cup dark chocolate chips or dark chocolate bar, chopped
2 tbsp - 1/4 cup milk (preferably raw)
Line a cookie sheet with waxed paper. Slice bananas into slices about 1/2–3/4 inch thick. Spread a dollop of nut butter on top of each one.
In a small saucepan, combine the chocolate and milk (less is more so start with less and add as needed) and melt until they can be stirred together. You want a dippable, not spreadable, consistency. Add a splash more milk if necessary.
Dip the banana chunks into the melted chocolate. Place chocolate coated bananas on the prepared sheet and place in freezer until completely frozen (3–5 hours).
Remove frozen banana chunks from the sheet and store in an air-tight container in the refrigerator (or freezer if you prefer frozen).
Recipe from here