|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 4g||13%|
|Total Sugars 30g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Frozen bananas were created on California's Balboa Island in the 1940s. While there is some dispute about who first dipped bananas in chocolate and rolled them in nuts, it was a brilliant idea that caught on across the U.S. There's no need to travel because these goodies are easy and fun to make at home. Adults love them as much as kids, and they're a perfect treat for birthday parties and afternoon snacks.
Bananas freeze exceptionally well because they contain water, and frozen bananas taste sweeter as they thaw. It's the perfect foundation for a crispy chocolate coating when you're craving a sweet treat. This recipe uses both semisweet and milk chocolate chips for a well-balanced flavor, while coconut oil and a pinch of salt give it a nice boost. There's no need to temper the chocolate, simply melt it in a double boiler or microwave and dip the skewered bananas into it.
The real fun comes with the toppings, and it's the part where kids can help. You can go with classic options like chopped nuts, colorful sprinkles, or coconut flakes. Crushed cookies, pretzels, or crispy bacon are delicious, too. Letting imaginations run, see what wild ideas your family comes up with, and try them out.
"Frozen chocolate-covered bananas are such a fun treat for the summer. While the chocolate can absolutely be melted in the microwave, I like keeping it over the residual heat from a double boiler. It helps keep the chocolate from cooling too quickly or seizing when dipping the cold bananas." —Kayla Hoang
4 medium ripe bananas
8 popsicle sticks
Chopped nuts, for garnish, optional
Sprinkles, for garnish, optional
Coconut flakes, for garnish, optional
6 ounces (1 cup) semisweet chocolate chips
6 ounces (1 cup) milk chocolate chips
1 tablespoon coconut oil
1 pinch sea salt
Gather the ingredients.
Peel the bananas, cut each in half crosswise, and insert a popsicle stick in the cut end.
Place them in a single layer on a baking sheet lined with parchment or wax paper and freeze until hard, about 45 minutes.
Meanwhile, prepare any desired toppings, placing each on a small plate. Set aside near your work station.
Once the bananas are frozen, set up a double boiler. Bring the water to a boil. Remove the bananas from the freezer.
Place the chocolate chips, coconut oil, and salt into the top bowl of the double boiler. Stir until the chocolate is melted, about 5 minutes. Turn off the heat but leave the chocolate in the bowl so it stays warm.
Dip each banana into the melted chocolate, ensuring it's completely covered. If needed, use a spoon to drizzle the chocolate over top to cover spots.
Immediately roll the chocolate-covered banana into the topping of your choice before the chocolate sets up.
Place the banana back on the paper-lined baking sheet and continue with the remaining bananas.
Freeze the bananas for at least another 30 minutes. Let the bananas sit at room temperature for about 15 to 20 minutes before serving.
- To guarantee your bananas taste amazing, make sure that your freezer is clean and avoid freezing the bananas near smelly foods. Even when frozen, other foods can pick up the taste of things like fish.
- If you prefer to melt chocolate in the microwave, use a bowl that will stay cool enough to touch and the low power setting. Microwave in 30-second increments, stirring between each until the chocolate is almost melted, then stir until it's smooth, shiny, and entirely melted. If the chocolate begins to solidify before you're finished, return it to the microwave for 10 to 30 seconds.
- Chocolate will seize with the tiniest splash of water and get lumpy when overheated. Make sure your bowl is completely dry, and stir in the last solid pieces until melted.
- Working with the chocolate requires speed because you want to dip and top the bananas before the chocolate sets. Once the chocolate melts, you have just a few minutes to get the job done. Have everything prepared, and be sure any helpers know the plan and are ready to go. If you want to double the recipe, work in batches.
- Oil helps the chocolate melt smoothly, so it's a preferred addition when dipping. If you don’t like coconut oil, try canola or vegetable oil for a neutral taste. Nutty options like hazelnut and almond oil are great and add extra flavor.
- You can use a single type of chocolate or devise your own combinations. For instance, dark chocolate is a good substitute for semisweet chips, or you can go with milk chocolate alone (it's an ideal choice for any fruit). Try ruby or white chocolate for a little color, or melt one of these separately and drizzle them in streams over the dipped bananas.
- No popsicle sticks? Cut the bananas into rounds and make chocolate-covered banana bites. Dipping is a bit tricky, but a toothpick or small fork should hold frozen bananas.
- Add an extract when the chocolate is almost completely melted for a hint of extra flavor. Take it easy because just two or three drops of almond, mint, orange, or vanilla extract will do.
How to Store
Chocolate-covered bananas will last in the freezer for a week, so you can make them in advance or have them around for a quick snack. Layer the frozen bananas between the paper you used for freezing and stack them loosely in a freezer-safe container with a tight-fitting lid.