Don’t these look so delicious? And they look professionally made! It’s no wonder, because the recipe came from Lisa Vargas, who is an amazing chef! If you recall, she’s the baker who made the amazing birthday cake that looked like my dog Oakley and his cousin Olive. I will attach another photo of the cake below incase you missed that post!

Thanks for the email, Lisa. We all appreciate creative, yummy new recipes to help us stay on track and keep from getting bored!

Terra,

Here is the recipe for the chocolate dipped frozen bananas that I have been making. They are sooo good. Since I told you about these, I have also developed a recipe for Peanut butter dipped frozen bananas which are possibly even better?? Both are really a yummy treat.

Enjoy!!

-Lisa

Chocolate Dipped Frozen Bananas

8 large ripe bananas, peeled and cut in half crosswise
16 popsicle sticks
: Insert the sticks into the bananas, place onto a baking sheet that has been covered with plastic wrap and freeze for at least one hour until solid
In a small bowl, whisk together:
1/3 cup unsweetened cocoa powder
1/2 cup no calorie granulated sweetener (like splenda for baking, *see note below)
1/2 cup nonfat dry milk powder
1/8 teaspoon salt (optional)
Add:
1/2 cup unsweetened almond milk (*see note)
2 tablespoons canola oil
1/4 teaspoon vanilla extact (optional)
Whisk together until smooth. Allow to stand for a while to dissolve the dry milk and whisk again until smooth. The mixture should be like thick like heavy cream.
Scrape the mixture into a tall straight sided glass or cup for dipping. Dip the bananas in the mixture to coat all over and tap against the side to remove excess and place back onto the sheetpan to freeze again. To finish the last ones, you will need to tilt cup and roll the banana against the side of the glass to coat evenly.
Freeze again until solid about 1 more hour then wrap individually in plastic wrap.

Peanut Butter Dipped Frozen Bananas
2 tablespoons peanut butter
1 cup nonfat dry milk
1/2 cup splenda granulated sweetener
1/8 teaspoon salt
1/2 cup almond milk
Follow directions above

Notes:
*If you do not have the granulated type of no calorie sweetener like splenda, which measures cup for cup like regular sugar, you can use packets, but add it last to the coating mixture to your own taste (I dont know exactly how many it would be)
*If you dont have almond milk, you can use skim milk or water, but use a little less because the almond milk is slightly thicker.
*It is better to undermeasure the liquid to make sure the mixture is thick enough and you can always add a teaspoon or two of water to thin it to coat nicely. If the mixture is too thin, it will run off the banana and puddle around the bottom…

If your interested in ordering one of Lisa’s custom cakes, you can contact her at: [email protected]

Make sure to tell her you saw the picture Oakley’s birthday cake (below) on my website!