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Frozen Banana PB Jammers

Frozen Banana PB Jammers

So my son came running up to me the other day with an idea for a treat involving frozen bananas with jam in the middle and dipped in pudding(?). Troubleshooting this out mentally a bit, we adapted this recipe together to make it work – freezing the bananas after filling it in the middle with jam and nut butter and then dipping it in a smooth, melted chocolate and freezing it again made the most sense and resulted in a unique, tasty treat that is fun and easy for kids to make with adults and one that everyone can enjoy. (Can’t eat nuts? Try sunflower seed butter.) Other than melting the chocolate and freezing time, this comes together in a jiff and with a minimum of ingredients.

Frozen Banana PB Jammers
2 ripe bananas, peeled
2 tablespoons nut butter of choice
(we used almond)
2 tablespoons jam of choice
(we used raspberry)
1 cup Fair Trade, organic chocolate chips
1 tablespoon coconut oil
(if you want to avoid a coconut-y flavor, use refined coconut oil)



Slice the bananas into 2-inch or so segments, then cut again lengthwise down the middle. Keep the two halves next to each other. Line them up on a flat surface that will fit in your  freezer. On one of each half, smear a small bit of your nut butter and on the other half, smear a small bit of your jam. You don’t want it to be so heavy that it will squish over when the two halves are joined again but it’s also not a big deal if there is some overflow.




Join the halves – they seemed to hold together best if I stood them up – and place in the freezer for two hours or so. When they are frozen, melt your chocolate chips and coconut oil over a double-boiler and stir until smooth.

Line up your frozen banana halves, melted chocolate and flat pan with a piece of parchment or wax paper or a Silpat over it. Nestling the banana pieces in a fork, dip in the chocolate and allow the chocolate to drip off. I found using two forks to be the best way to do this. Place on the freezer-ready pan one by one until all pieces are dipped.




Freeze for another two hours. Store any leftovers (ha!) in a freezer appropriate container.



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