Kids love making and eating these, as do I!
Cut the bananas in half and insert popsicle sticks into the flat ends. Individually wrap the half bananas in plastic wrap and place them in the freezer for at least 5 hours ahead of time.
Melt the chocolate with the oil or butter over low heat or in a double boiler. Mix in the boiling water and sugar syrup. If the chocolate starts to thicken too much from sitting, add a little hot water.
Holding a frozen banana by the stick, dip it into the chocolate mixture. Using a pastry brush, brush the chocolate up the sides of the banana and over the bottom, so that it is completely covered. Lift out the banana and gently tilt and turn it to allow any excess chocolate to drip off. Immediately sprinkle over any extra toppings of your choice (chopped peanuts, for example) before the chocolate sets and place on a baking tray lined with baking paper.
Serve immediately, or return to the freezer. If refreezing, you might want to let the banana sticks warm up for a couple of minutes out of the freezer before serving as they can be quite hard when they first come out.
© 2013 All rights reserved. Published by Murdoch Books.