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?
For some helpful tips before you begin, click here.
INGREDIENTS:
- 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
INSTRUCTIONS:
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.
OR
– 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.
Microwave method:
– 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.
Stove-top method:
– 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.
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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!
TIPS:
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.
Related Recipes:
Love bananas?
Brown Butter Banana Bread
Turon (Filipino Banana Spring Rolls)
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