• prep: 45 min
• cook: 2 hr
• total: 2 hr 45 min

servings:

When frozen, bananas become so creamy they can almost pass for sorbet or even ice cream. Coat them with chocolate and sprinkle them with homemade peanut brittle—there will be plenty left over for snacking—and you've got a refreshingly cold treat that feels almost as virtuous as a serving of fruit. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Turkey Meatball Garlic Bread Heroes.

• 8 medium bananas
• 1 cup salted dry-roasted peanuts
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter plus more for baking sheet
• 1/8 teaspoon baking soda
• 12 ounces bittersweet (60% cacao) chocolate, chopped
• 8 wooden popsicle sticks (4 1/2- by 1/2-inch); candy thermometer

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