Banana On A Stick Recipes

FRIED ELVIS BANANA ON A STICK

Steps:

• Heat 2 inches vegetable oil to 370 degrees F in a Dutch oven over medium-high heat.
• Meanwhile, cook the bacon in a skillet over medium-high heat until the fat is rendered but the bacon is still pliable (don't get it too crisp), 4 to 5 minutes. Drain on paper towels. Let cool.
• Spread one side of each bacon slice with peanut butter. Wrap each slice around a banana piece, peanut butter-side facing the banana, pressing to adhere.
• Spread some cake flour in a shallow bowl for dredging. Whisk the cake flour, confectioners' sugar and salt in a medium bowl. Whisk in the seltzer, taking care not to overmix (a few small lumps are fine).
• Dredge half of the bananas in the flour, then dip in the batter and carefully add to the hot oil. Fry in 2 batches until crisp and golden brown, flipping halfway through, 3 to 4 minutes. Drain on paper towels and repeat with the remaining bananas. Insert skewers into the bananas. Drizzle with honey and serve immediately.

GRANOLA BANANA STICKS

Steps:

• In a small saucepan, combine the peanut butter, honey, brown sugar and milk; cook until heated through, stirring occasionally., Peel bananas and cut in half widthwise; insert a Popsicle stick into one end of each banana half. Spoon peanut butter mixture over bananas to coat completely. Sprinkle with granola. Serve immediately or place on a waxed paper-lined baking sheet and freeze.

CHOCOLATE DIPPED BANANAS ON STICK

Steps:

• Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours.
• Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside.
• When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate.
• Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it's melted, use a kitchen towel to carefully remove the bowl from the pot and set aside.
• Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas.
• Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you're ready to serve them.

BANANA-ON-A-STICK

Steps:

• Cut the Banana's in half crosswise.
• Insert a Popsicle stick into the cut end of each.
• Wrap each banana in foil and place in freezer till frozen.
• In double boiler, melt Chocolate over hot, not simmering, water.
• Stir until smooth.
• Remove from the heat.
• Place Nuts on wax paper.
• Dip each banana into the chocolate and, just as the chocolate starts to set, roll in Nuts.
• Serve immediately or refreeze till ready to eat.

BANANA SPLIT ON A STICK RECIPE BY TASTY

Steps:

• Slice a banana into thirds, and then cut each segment in half lengthwise.
• On a parchment paper-lined sheet tray, place a tablespoon of chopped nuts in a small circle shape.
• Pour a tablespoon of melted chocolate over the top of the nuts. Lay a popsicle stick on the chocolate, and top the stick with additional melted chocolate.
• Add two halves of sliced banana facing upwards in the melted chocolate. Repeat with all the other banana splits on a stick.
• Freeze for at least 2 hours.
• When frozen solid, add a dollop of whipped cream, and top with a cherry (or any other toppings of your choosing).
• Enjoy!

BANANA BREAD ON A STICK RECIPE BY TASTY

Steps:

• Peel the bananas and slice off the tops and bottoms to create a straighter middle section. Save ends for later.
• Insert a popsicle stick into the middle of each banana and place on a parchment paper-lined baking sheet.
• Freeze the bananas until solid, about 1 hour.
• In a medium bowl, mash the banana ends with a fork until smooth.
• Add the sugar, vanilla, oil, and egg. Mix until combined.
• Add the flour, baking powder, cinnamon, and salt. Mix again until smooth.
• In a large pot, heat the oil to 325°F (170°C). Place a wire rack inside a baking sheet and line with paper towels.
• Pour the banana bread batter into a tall glass.
• When the oil is hot, dip one of the frozen bananas into the batter until completely covered. Keep the rest of the bananas frozen until ready to fry.
• Fry the bananas, one at a time, until golden brown and cooked through, about 5-7 minutes. Transfer the fried bananas to the towel-lined rack as they are done.
• Sprinkle with powdered sugar and serve with melted chocolate and caramel sauce for dipping.
• Enjoy!