Food Network Magazine - (09)September 2020

Easiest treat ever: frozen bananas

with fun toppings!

Ba

a s

nna!

GO

Cinnamon Bun

Strawberry

Confetti

Milk and Cookies

Microwave 1½ cups chocolate-

hazelnut spread with ½ cup

coconut oil in 30-second

intervals, stirring, until smooth,

about 2 minutes. Dip the frozen

bananas in the chocolate-

hazelnut mixture, then roll in

cinnamon sugar. Drizzle with

1 cup confectioners’ sugar

mixed with 1 tablespoon milk.

Freeze until set, 4 hours.

Microwave 2 cups white

chocolate chips with ¼ cup

coconut oil in 30-second

intervals, stirring, until smooth,

about 2 minutes. Dip the

frozen bananas in the

white chocolate mixture twice,

then roll in 3 cups crushed

chocolate sandwich cookies.

Dip the frozen bananas in

2 cups strawberry yogurt,

then roll in a mix of

1½ cups each fruity cereal

and rainbow sprinkles.

Freeze until set, 4 hours.

Peanut-Caramel

Crunch

Microwave 2 cups semisweet

chocolate chips with ¼ cup

coconut oil in 30-second

intervals, stirring, until smooth,

about 2 minutes. Dip the frozen

bananas in the chocolate

mixture twice, then roll in

3 cups chopped peanuts.

Drizzle with caramel sauce.

132 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

PHOTOS: TED + CHELSEA CAVANAUGH; FOOD STYLING: JAMIE KIMM.

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