Frozen Chocolate-Dipped Bananas with Peanut Brittle

A delightful frozen treat featuring ripe bananas dipped in rich bittersweet chocolate and sprinkled with homemade peanut brittle. These popsicle-style desserts combine the perfect balance of sweet fruit, dark chocolate, and crunchy candy.

8 servings

2 hr 52 min

Published October 4, 2025

Ingredients

•8 whole medium bananas
•1 cup salted dry-roasted peanuts
•¾ cup sugar
•¼ cup light corn syrup
•¼ teaspoon salt
•1 tablespoon unsalted butter plus more for baking sheet
•⅛ teaspoon baking soda
•12 ounces bittersweet (60% cacao) chocolate, chopped
•8 pieces wooden popsicle sticks (4 1/2- by 1/2-inch); candy thermometer

Cooking Instructions

1.
Line a large baking sheet with wax paper.
2 min
2.
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.)
60 min
3.
Butter a rimmed baking sheet. Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.
10 min
4.
Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.
5 min
5.
Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet. Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.
60 min
6.
Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.
15 min
7.
Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper-lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.
20 min

Ingredients

•8 whole medium bananas

•1 cup salted dry-roasted peanuts

•¾ cup sugar

•¼ cup light corn syrup

•¼ teaspoon salt

•1 tablespoon unsalted butter plus more for baking sheet

•⅛ teaspoon baking soda

•12 ounces bittersweet (60% cacao) chocolate, chopped

•8 pieces wooden popsicle sticks (4 1/2- by 1/2-inch); candy thermometer

Cooking Instructions

Line a large baking sheet with wax paper.

2 min

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.)

60 min

Butter a rimmed baking sheet. Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.

10 min

Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.

5 min

Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet. Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.

60 min

Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.

15 min

Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper-lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.

20 min