Tuesday, February 16, 2016


Photo: California Almonds
Today is National Almond Day, and, of course, for me, that means almonds and chocolate. Here's a classic take on chocolate covered frozen bananas with toasted almonds. Make these tonight, or save the recipe for the summer. You'll love them. Frozen Bananas are said to have originated by Don Phillips who owned and operated Bananaland in Balboa, CA where he originated The Original Frozen Bananas.  Here's the back of a Bananaland postcard.


Recipe adapted from California Almonds, the Almond Board of California. This site has a whole lot of other great recipes, so be sure and check it out.  

1 cup dark (65-70%) chocolate, chopped
4 bananas, peeled
8 popsicle sticks
3/4 cup chopped toasted almonds*

In top of double boiler over simmering water, melt chopped chocolate; stir until chocolate is melted and smooth.
Peel bananas; Cut each banana in half, crosswise. Insert popsicle stick into cut end of each banana half.
Line baking sheet with wax paper. Dip each banana half into melted chocolate, rolling to coat evenly.
Remove from chocolate and sprinkle each evenly with almonds; lay on wax paper.
Freeze 4 to 5 hours or until bananas are firm. Chocolate coating will not harden completely.

* To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

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