| | Directions | | Line baking sheet with waxed paper; set aside. Peel bananas; cut each in half crosswise. Insert wooden stick into center of cut end of each banana about 1 1/2 inches into banana half. Place on prepared baking sheet; freeze until firm, at least 2 hours. Place granola in large resealable food storage bag; crush slightly using rolling pin or meat mallet. Transfer granola to shallow plate. Place hot fudge in shallow dish. Working with 1 banana at a time, place frozen banana in hot fudge topping; turn banana and spread topping evenly onto banana with small rubber scraper. Immediately place banana on plate with granola; turn to coat lightly. Return to baking sheet in freezer. Repeat with remaining bananas. Freeze until hot fudge topping is very firm, at least 2 hours. Place on small plate; let stand 5 minutes before serving. Makes 4 servings. |
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| Ingredients | | - |  | 2 ripe medium bananas |
| - | | 4 wooden sticks |
| - | | 1/2 cup granola cereal without raisins |
| - | | 1/3 cup hot fudge topping, at room temperature |
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