3 firm on-the-turn-ripe large bananas, peeled and each cut in half horizontally
6 wooden sticks (each about 3 to 4 inches long x ¼ inch wide)
Homemade or commercial caramel or butterscotch sauce or creamy or crunch-style peanut butter or reduced-fat peanut butter as needed
8 to 12 ounces coating or dipping chocolate
Insert a wooden stick into the cut side of each banana half. Lightly coat each banana half with caramel or butterscotch sauce or peanut butter.
Melt chocolate according to container directions. Holding the wooden stick in each banana, dip each coated banana half in melted chocolate, coating well. Place each chocolate-coated banana, stick down, in a glass. Allow chocolate coating to become firm before serving. Chocolate-coated bananas may be kept at room temperature for up to 24 hours.
Variation: After dipping bananas in chocolate, roll each in finely chopped nuts of choice.