I made these with Tracy today.
Chocobananos remind me of El Salvador. My mother used to have them in the freezer to sell, but I would end up eating them all myself.
If you want to make some, here’s how – (very easy recipe.)
Bananas – ripe, but not too ripe, (yellow, without spots works best)
Melting chocolate – (there are special brands especially for chocobananos sold at Latino Markets.)
sticks – (you can use popsicle sticks, but the little ones sold at Latino Markets work best.)
Peel bananas and cut in half lengthwise.
Insert sticks into banana halves, about halfway through.
Place bananas on a plate in the freezer for about an hour.
Melt chocolate over medium heat.
Dip chilled bananas in chocolate. Try to cover as much of it as possible.
Place bananas back in the freezer for about an hour. (You can place them on wax paper so they’re easier to remove.)