For me October has always meant pumpkins, cozy sweaters, and crisp air. It’s a time to gear up for the chilly months ahead and relish in the cooler weather after all of the slow summer afternoons and before the deep freeze of winter sets in. However, this year I’m somewhere a little different: I’m in sunny Queensland, Australia. Halloween isn’t such a big thing here like it is for us in Canada. Though while it’s not as common for kids to go trick or treating or for everyone to get dressed up in costumes I still felt the need to do something festive for the spooky holiday.
It didn’t take long to realize that something with frozen bananas would be perfect a hot spring day. Plus, bananas are grown right here in Queensland which is pretty cool since I’ve always been used to buying bananas from somewhere far away. This recipe is more of an assembly process than anything and requires only a few ingredients to transform your everyday banana into a Chocolate Coated Mummy. Since these mummies are essentially just frozen bananas they can be made well in advance of your Halloween festivities, which means more time for carving pumpkins or getting your costumes all ready to go on the day of!
To make the Chocolate Coated Mummies you will need:
200g of 70% dark chocolate
100g of milk chocolate
100g of white chocolate
5 teaspoons of coconut oil
6 bananas, halved
Skewers or popsicle sticks
Peel and halve the bananas and insert a skewer or popsicle stick in the bottom of each one. Place on a parchment lined baking sheet and freeze for 1 hour.
Break up the milk and dark chocolate into pieces and place in a bowl with 3 teaspons of coconut oil. Heat the chocolate at 30 second increments in the microwave stirring at each break. After about 60-90 seconds most of the chocolate should be melted. Give it a good stir, often times the residual heat from the bowl can help the melt the last solid pieces of chocolate. If more time in the microwave is needed to melt the final pieces heat it for 10 seconds at a time to ensure you don’t overheat the chocolate.
Follow the same procedure for the white chocolate adding the remaining two teaspoons of coconut oil.
Dip the frozen bananas in the melted chocolate to coat it evenly, allowing excess chocolate to drip back into the bowl.
Then with a spoon drizzle the white chocolate across each banana. Return the bananas to the fridge for 10 minutes to firm up the chocolate.
To make the eyes you can use:
- Ziploc bag (fill and snip a corner of the bag to make a small hole)
- Parchment paper piping bag (pastry chefs call this a cornet)
- A steady hand and a spoon
Make two small round eyes on each banana with the white chocolate. Once the white chocolate is set dip a skewer into the dark chocolate mixture to make the dark pupils. Put the bananas back into the freezer to set the eyes in place, where they can remain until you’re ready to eat them!
What are you doing for Halloween this year?
Enjoy & until next time,
Meaghan X Splendid Spoonfuls