When I was younger, my parents would occasionally take me to the local Dairy Queen for treats. My dad would get sundaes, my mom would get blizzards, my sister would get towering cones of chocolate ice cream, and I would get Monkey Tails. Because, to a nine year old me, frozen bananas were much more delicious than hot fudge and sprinkles (and I think they always will be).
Recently, I have been swept with a burst of childhood whimsy. You can spot me eating caramel apples, singing camp songs, and swinging at the local playground. And so, when I remembered Monkey Tails earlier today, I vowed to make them.
My sister and her lovely friend were the recipients of these Monkey Tails. Though, with their teenage minds, they took my innocent, childhood frozen bananas and turned them into more "that's what she said" jokes than I care to admit. I forgive them. Once that first bite is taken, childhood rushes back and hits you with such a force that you cannot help but be nostalgic.
Yields 3 servings
3 ripe bananas
1 tablespoon vegetable oil
3/4 cup chocolate chips
skewers (or popsicle sticks)
toppings such as sprinkles, coconut flakes, etc (optional)
Peel each banana, and insert skewer. If the banana cracks or you poke in the skewer too far, no worries! Once frozen, the banana will hold up just fine (and the chocolate will cover up any unslightly marks). Freeze the bananas for 2 hours, or until completely frozen.
In a double boiler, melt the vegetable oil and chocolate together. Mix until smooth. Dip the bananas into the chocolate, or spoon the chocolate onto the banana until covered. If the banana gets soft, refreeze it immediately. Any condensation or water that gets into the chocolate will seize it up.
Now is the time for toppings! Roll the chocolate covered banana in sprinkles or spoon on the coconut flakes. Set your beautiful creation onto waxed paper and stick it back into the freezer. Once the chocolate has frozen completely, the banana is ready for eating!
The bananas can be stored in an airtight container in the freezer for a week or two (though how they would last that long without being eaten is beyond me).