Ingredients
Equipment
Method
- Peel the banana and place it on a piece of parchment paper.
- Melt the chocolate chips in a microwave-safe bowl for 20 seconds. Remove them and stir well. Add the peanut butter and stir. Microwave for 10-20 more seconds as needed until the chocolate chips and peanut butter are blended and smooth.
- Spread the chocolate-peanut butter mixture all over the banana with a rubber spatula. Sprinkle with the chopped pistachios.
- Cut the banana into chunks of about 3/4 to 1 inch. Pick these up with the parchment paper and freeze them for 10-15 minutes. Remove from the freezer a little before you plan to eat them - 10-15 minutes is good, but not a half hour or more to avoid having a mushy banana and the coating sliding off of it.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on USDA data.
Dark chocolate chips were used.
I use smooth peanut butter, but crunchy would probably be good for this too.
This was tested with a 1,100 -watt microwave.
The nutrients will vary based on the brands used and size of the banana. The brands of chocolate chips and peanut butter I used were a bit lower in calories than this estimate. You can look for an all natural peanut butter.
