Bobby’s dream is to retire to a beach in the Caribbean and sell frozen chocolate-covered bananas on a stick (see A Bit More, Y’all). He’d be open from noon to one, just long enough to eat lunch and read the paper. The hoped-for sales for each day would be six bananas. Seeing how this dream is not coming true any time soon, he’ll just have to settle for these island-inspired delights. We roll them in coconut for that tropical taste, and since they’re mostly fruit, they’re a pretty healthy dessert or snack. For an extra-special treat, roll them in the crushed candy or cookie topping of your choice.

　　

Ingredients

serves 6 to 8

　　One 12-ounce package semi-sweet chocolate chips

　　1 tablespoon vegetable oil

　　2 cups sweetened coconut flakes

　　4 large bananas, halved

　　

Step 1

Place the chocolate chips into a shallow microwave-safe dish. Microwave on medium power for 2 to 4 minutes, stirring every 30 seconds. When the chocolate is melted, stir in the vegetable oil.

　　

Step 2

Place the coconut in a separate shallow dish and break up any clumps with your fingers. Spear each banana half with a wooden stick, starting from the wider cut side of the banana and going two-thirds of the way up.

　　

Step 3

Holding on to the stick, dip the banana in the chocolate and turn to coat evenly. Roll the chocolate-covered banana in the dish of coconut and transfer the banana to a plate lined with waxed paper or aluminum foil. Repeat with the rest of the bananas. Place the plate in the freezer for at least 20 minutes and up to eight hours. Serve cold, on the stick.

　　

a bit more, y’all

Step 4

You can find wooden ice cream sticks for sale at most craft stores and from numerous Internet purveyors, or substitute bamboo grilling skewers, cut in half.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.