4 ripe bananas
1 (6 oz.) pkg. semi-sweet chocolate pieces
Popsicle sticks
1 c. nuts, chopped
Ascorbic acid

Peel bananas, cut in half crosswise. Stick in popsicle stick. Quickly dip in 1 cup cool water with 1 teaspoon ascorbic acid. Freeze until firm (3 hours). Melt chocolate, spread on frozen bananas. Roll in chopped nuts. Place on greased cookie sheet, return to freezer. When frozen store in freezer bags. Keeps up to 1 month in freezer.