My take on Bluth's frozen bananas: pieces of banana dipped in melted dark chocolate and then toasted coconut or salted peanuts. This makes an easy healthy snack
In a dry skillet, toast the shredded coconut on medium heat, stirring constantly. Transfer to a shallow dish to cool.
Place the chopped peanuts in another shallow dish.
Melt the chocolate in a microwave save dish and then stir in the oil. Let the melted chocolate cool a little to thicken the chocolate (makes it easier for the chocolate to adhere to the banana if the chocolate mixture has thickened a little).
Using a popsicle stick (or a fondue fork), dip each banana slice into the chocolate then roll each around in the peanuts or coconut to coat it. Place the coated banana bites on the parchment-lined sheet to cool and set the chocolate.
When all the banana pieces are coated, place the sheet pan in the freezer and freeze for about 2 hours before serving.
Let the pieces warm up slightly at room temperature before eating to thaw the banana pieces.
Store in a container in the freezer.
Notes
For the chocolate, I used Cacao Barry Méxique chocolate which you can order from Vanilla Foods Company