Recipes 4 min read
Elvis-Style Frozen Bananas with Chocolate, Peanuts & Bacon
Few treats are as simple and satisfying on a sweltering day as a chocolate-covered frozen banana. With minimal ingredients and no special equipment, they’re a crowd-pleaser — even my kids make them on their own when the craving hits. I’m all for that kind of independence; it usually buys me a little quiet time.
While browsing online one afternoon, I spotted a post that stopped me in my tracks. It featured a frozen banana inspired by Elvis Presley’s famous sandwich — peanut butter, banana and bacon. I loved the idea immediately and adapted it to my tried-and-true frozen banana and homemade magic shell method. The result was everything I hoped for: salty, sweet, crunchy and cold in perfect harmony. It made an ideal afternoon snack.
If the combination of chocolate and bacon gives you pause, don’t worry — it’s unexpectedly magical. The smoky, salty bacon complements the crunchy chopped peanuts and the smooth sweetness of chocolate and banana. These treats were a hit here; even family members who usually avoid bananas couldn’t resist nibbling with delight.
…So. Worth. It.
Elvis Frozen Bananas (with Chocolate, Peanuts, and Bacon!)
Rebecca Lindamood
Ingredients
- 8 ice pop sticks
- 4 bananas peeled and halved
- 3 cups dark chocolate chunks
- 4 tablespoons coconut oil
- 1 cup chopped peanuts
- 1 cup crumbled crispy cooked bacon
Instructions
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Line a sheet pan with parchment or foil. Insert the sticks into the cut ends of the banana halves, leaving enough banana to hold. Arrange the bananas on the tray and freeze for at least 2 hours.
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Make the chocolate shell: place chocolate chunks in a microwave-safe jar. Microwave on high 1 minute, stir, then heat in 15-second bursts until fully melted. Stir in the coconut oil until smooth. Use immediately or cool to room temperature and refrigerate in a sealed jar for up to a month.
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To reheat the shell, remove the lid and warm the jar on medium power in 30-second intervals, stirring between each, until the mixture is smooth and pourable.
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Assemble the Elvis frozen bananas: combine the chopped peanuts and crumbled bacon on a plate. Working quickly, dunk each frozen banana half into the chocolate, roll it in the peanut-bacon mixture, then return it to the lined pan. Freeze the coated bananas at least 30 minutes before serving. Best eaten within a week.
Notes
Nutritional information is an estimate. Calculate totals based on the exact ingredients you use if needed.
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Now, a quick note about Frozen Treat Week giveaways.
Today kicks off a giveaway featuring a KitchenAid stand mixer with an ice cream maker attachment, plus a prize pack from King Arthur Flour that includes caramel sauce, dark chocolate sauce, mint chocolate chips, vanilla extract and coconut milk powder. It’s an exciting prize bundle for anyone who loves making frozen treats.
Blueberry Cheesecake Ice Cream from Katie’s Cucina
Lavender Lemon Curd Frozen Yogurt from Nutmeg Nanny
Andes Mint Pudding Pops from Rachel Cooks
Homemade Cookies & Cream Ice Cream from Chocolate & Carrots
Raspberry and Riesling Sorbet Float from Sweet Remedy
Almost-Instant Healthy Mint Chocolate Chip Soft Serve from An Edible Mosaic
Coconut Hibiscus Granita from Cooking with Books
Ice Cream Sundae with Roasted Cherries from Cook the Story
Sweet and Sour Cherry Yogurt Pops from The Baker Chick
Peanut Butter Cup Ripple Ice Cream from Eats Well With Others
Strawberry Cheesecake Popsicles from Damn Delicious
Many thanks to Nutmeg Nanny and Katie’s Cucina for organizing Frozen Treat Week. It’s a wonderful collection of recipes and prizes to help us beat the summer heat.
Disclaimer: This post is not sponsored by KitchenAid or King Arthur Flour, and the author did not receive product or payment to write it. KitchenAid and King Arthur Flour are providing one prize package for the giveaway.
