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Chocolate-Covered Frozen Bananas

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Chocolate-covered frozen bananas are ridiculously easy to make, perfectly sweet, and ideal as a summer snack or a simple post-dinner dessert.

Ingredients

Units Scale
  • 2 bananas
  • 2/3 cup chocolate, chopped (semisweet or dark chocolate works best)
    Note: A good rule of thumb is 1 banana to 1/3 cup melted chocolate. Scale up or down as needed.
  • 1–2 tsp neutral oil (like avocado or coconut oil — optional, but helps with smooth melting and dipping)

Tools

  • 1 small glass bowl (for melting the chocolate)
  • 1 medium-sized bowl (to keep the chocolate warm — for a warm water bath)
  • Popsicle sticks or small skewers
  • Parchment paper
  • Baking sheet or tray (to freeze the bananas on)

Instructions

  1. Peel the bananas and remove any stringy fibers.
  2. Slice each banana in half or cut into ½-inch coins for bite-sized pieces.
    Note: If you’re making banana halves, I recommend inserting popsicle sticks—they make dipping (and eating) much easier. Gently push each stick about halfway into the center of the banana.
  3. Arrange the banana pieces or halves on a parchment-lined tray and freeze for 1–2 hours, or until firm. Make sure to space them out so they don’t stick to each other.
  4. While the bananas freeze, melt the chocolate and oil in a heatproof bowl.
    I prefer using a double boiler for a smooth, even melt. But if you’re short on time, the microwave works just as well. If using the microwave, just melt in 20–30 second intervals, stirring between each interval to prevent burning.
  5. Once frozen, remove the bananas from the freezer and dip each one into the melted chocolate, letting any excess chocolate drip off. For banana coins, I like to use a fork—either stick the banana or rest it on the tines—and drizzle chocolate over the top with a spoon. It’s much less messy than dipping with your fingers. For banana halves, hold the popsicle stick and twirl the banana into the melted chocolate for a full coat. Tip: To keep the chocolate warm and smooth for dipping, place the bowl of melted chocolate inside a larger bowl filled with warm water.
  6. Place the dipped bananas back on the parchment-lined tray and freeze until the chocolate is set—about 20–30 minutes.
  7. Once frozen, transfer to an airtight container or freezer bag. They’ll keep well for up to 2 months (if they last that long!).
Serving: Let the bananas sit at room temperature for 2–3 minutes before eating if they’re too firm straight from the freezer, especially for toddlers.

Find it online: https://thewiseconsumer.com/chocolate-covered-frozen-bananas/