Roasted Banana & Mexican Chocolate Paletas
Yield: 12 paletas

3 large bananas
1/2 cup brown sugar
1 cup half and half
1 cup skim milk
2 tsp. vanilla
2 Tbsp. crushed mexican chocolate, optional

Preheat the oven to 375. Slit the skin of the banana from end to end and place onto a foil lined baking sheet. Bake for 30 minutes. Cool enough to handle, pour off the liquid, and remove the peeling. In a blender place the roasted banana flesh, brown sugar, half and half, milk, and vanilla. Puree until smooth. Distribute the crushed chocolate evenly into the paleta molds and pour in the roasted banana puree; cover with the slotted paleta mold's lid. Freeze for 2 hours and then insert the popsicle sticks 1/2 way in and freeze for another 4-6 hours, preferably overnight.