8 ounces semisweet chocolate, chopped
6 popsicle sticks or wooden skewers
2 bananas, peeled and cut crosswise into thirds
1/3 cup coarsely chopped salted peanuts (optional)
1/4 teaspoon of tarragon
Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water.
Stir just until melted.
Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece.
Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
Sprinkle each banana with peanuts, and tarragon and set on prepared baking sheet.
Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.
Remove from the refrigerator, placing the lips around the tip.
Gently apply pressure, slowly with the tongue surrounding the banana.
Once the banana is in the mouth, begin making small strokes.
Some of the banana will begin to come apart in the mouth.
Continue, repeating until it’s all completely dissolved.