- 4 ounces semi-sweet chocolate chips
- ½ cup heavy cream, almost boiling
- ½ cup smooth peanut butter, softened
- 4 mini bananas or 2 large bananas cut in half, almost ripe (the straighter the better)
- Straws, for hollowing out banana
- 1 cups flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 egg
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar, for garnish
- Maple syrup, for serving
- In a medium bowl, pour hot heavy cream over peanut butter and chocolate chips and stir until combined and chocolate has melted.
- Pour ganache into a piping bag.
- Peel the banana and cut off a small part of each end.
- Take a straw and carefully poke a hole in one end of the banana. Push the straw all the way through until it comes out the other end. Do this a few times until the inside hole is large enough to fill.
- Pipe ganache into banana until it comes out the other end.
- Stick a skewer into banana and place on a lightly greased parchment lined baking sheet.
- Place in the freezer for 15-20 minutes.
- In a large heavy bottomed saucepan, preheat a few inches of oil to 375.
- In a medium bowl, add all batter ingredients and stir until smooth.
- Take a banana and dip into batter to coat.
- Carefully pace battered bananas in oil and fry for 3-5 minutes or until golden brown.
- Drain on a paper towel lined plate.
- Dust with powdered sugar and a drizzle of maple syrup. Enjoy!