Who doesn’t know them, those irresistible chocolate bananas from the Christmas market? A crunchy chocolate shell on the outside, a sweet, fruity banana on the inside. Whether made with milk, dark or white chocolate, this combination is a delight far beyond the festive season. And with this easy recipe, you can make the Christmas market classic at home in no time at all using the finest single-origin chocolate.
Recipe for 6 chocolate banana halves
Utensils: 6 wooden skewers or kebab sticks, baking paper, tray, bowl, tall mixing jug, pastry brush
Preparation time: 15 minutes
Freezing time: 2 hours
Ingredients:
3 large, ripe bananas
150 g Rausch Blockschokolade Peru 60 %, Venezuela 43 % or white chocolate
approx. 6 tbsp chopped nuts, sprinkles or desiccated coconut (to taste)
Preparation:
- Peel the bananas, cut them in half lengthways and thread each half onto a wooden skewer.
- Line a tray with baking paper and place the banana halves next to each other on top. Then freeze for approx. 1 hour.
- Roughly chop the block chocolate and slowly melt it in a heatproof bowl over a hot water bath.
- Pour the melted chocolate into a tall mixing jug or leave it in the bowl.
- Remove the bananas from the freezer and, one by one, dip them upside down into the liquid chocolate or brush them with chocolate using the pastry brush until completely coated.
- Place the chocolate bananas straight back onto the tray and sprinkle with the toppings of your choice.
- Then return the bananas to the freezer for at least 1 more hour.
Tip for defrosting:
Before serving, allow the chocolate bananas to defrost at room temperature for about 10 minutes. This makes the bananas a little softer and means they can be enjoyed straight from the stick.
