Frozen chocolate covered bananas are sweet, creamy, crunchy and cold. They are so simple to make and are a pretty healthy treat. It’s fruit, right?
- 12 baby bananas or 4 regular bananas
- 12 popsicle sticks
- 128 g (3/4 cup) milk chocolate chips
- 128 g (3/4 cup) bittersweet chocolate chips
- 162 g (3/4 cup) refined coconut oil
- 2 teaspoons (10 ml) vanilla extract
1. Prepare and the bananas. Freeze.
– Line a large baking sheet or tray with parchment paper.
– Carefully slide a popsicle stick about halfway through the center of a baby banana lengthwise or through the center of a regular banana cut in half.
– Slice the regular bananas into 1/2-inch disks.
– Place the prepared bananas on the lined baking sheet or tray in a single-layer, making sure they are not touching one another.
– Freeze the bananas until firmly frozen, about 2 to 4 hours.
2. Melt the chocolate chips and coconut oil.
– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a microwave-safe bowl.
– Heat for 1 minute on 50% power.
– Stir until smooth. (The chips may not look completely melted at first but will continue to melt and become smooth while stirred into the refined coconut oil.)
– Stir in the vanilla extract.
– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a heat-safe bowl.
– Place the bowl of chocolate over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water.
– Stir until smooth.
– Stir in the vanilla extract.
3. Dip the bananas into the chocolate. Freeze.
- If dipping the baby bananas on a stick, hold the stick and dip the banana into the chocolate, allowing any excess to drip back into the bowl.
- If dipping sliced bananas, drop 3 or 4 slices into the bowl of chocolate at a time.
- Flip the slices around with a fork to make sure they are well-coated.
- Pick up each slice with the fork, allowing any excess to drip back into the bowl.
- Place the chocolate coated bananas on the lined baking sheet or tray in a single layer, making sure they are not touching one another.
- Freeze the chocolate covered bananas for at least a couple of hours.
How to store:
- Store in sealed plastic freezer bags or freezer safe containers.
About this recipe
Frozen chocolate covered bananas are so easy to make. They are wonderful to have in the freezer all the time for “sneaking” treats.
Bananas are a lot like ice cream when they are frozen. And when they begin to melt, they become soft and creamy. Yum!
Here are 4 helpful tips:
1) Pick sweet, creamy bananas.
- Be sure to use, sweet, soft, creamy bananas, not starchy cooking bananas, like plantains.
- Baby bananas or Lady’s Finger bananas (LEFT) and Cavendish bananas (RIGHT) are sweet, creamy and are usually easy to find.
2) Why use the refined coconut oil?
- The coconut oil is what will give your chocolate coating a nice crunchy snap. If you use straight chocolate, your frozen chocolate covered bananas will be rock-hard or may completely shatter off the banana when bitten.
- Refined coconut oil will have less coconut undertones than unrefined coconut oil. The taste and aroma of the unrefined coconut oil will be undetectable in your chocolate coating.
- Fortunately, coconut oil is now commonly found in major grocery stores.
3) The longer your banana sits in the chocolate, the thicker your chocolate shell will be.
- For a thin snappy shell, just a quick dip while the chocolate is still warm and runny. For a thicker, crunchy shell, let your bananas sit in the chocolate for a few seconds after the chocolate has cooled and thickened.
4) Customize to your taste.
- Use more milk chocolate or more bittersweet to cater to your taste. You can even use white chocolate!
- Sprinkle chopped cookies, nuts, pretzels, Heath Bits or anything else you might like to try.