¼ cup packed light or dark brown sugar
¼ cup heavy cream
¼ teaspoon salt
¼ teaspoon vanilla extract
To assemble frozen bananas:
4 large bananas, halved crosswise
1 cup chopped semisweet or bittersweet chocolate (5 ounces)
1 tablespoon coconut oil
½ cup finely chopped walnuts
½ cup caramel sauce , above
8 wooden skewers or popsicle sticks
To make the caramel sauce: Combine the butter, brown sugar, heavy cream, and salt in a small saucepan over medium high heat. Bring to a boil, stirring frequently, then reduce heat and simmer until thickened, about 3-4 minutes. Remove from heat and stir in vanilla. Let cool slightly. To assemble frozen bananas: Line a rimmed sheet pan with parchment or wax paper. Set aside. Place chocolate and coconut oil in a shallow bowl or lipped plate and microwave on high in 30 second bursts, stirring after each. Stop when a few lumps of chocolate remain and stir until smooth. Insert the skewers or sticks into the bottom of each banana half. Dip in the chocolate. Let the excess chocolate drip off, then place on the prepared sheet pan. Drizzle with the caramel sauce and sprinkle with walnuts. When all bananas are assembled, Covered with plastic wrap and freeze for 1 hour before serving. Well-wrapped frozen bananas will keep in the freezer for up to 1 week. Store leftover caramel sauce in the fridge.