These frozen chocolate covered bananas are easy to make, so customisable and a great snack on a hot day as well as a great addition to a fun celebration.
When I get the chance, I pop into a fruit and veggie shop that usually has good deals, especially on boxed fruit. This time, they happened to have a 15kg box of bananas on sale. So, of course, I purchased one. This meant that we had a large pile of bananas that needed to be eaten. So, what do you do with 15kg of bananas? Well, many were used in bananas smoothies, some were frozen for future smoothies, lots of banana cakes were made and frozen as well as the yummy banana bread bars.
As it is hot here, I made some Banana, Mango and Raspberry Popsicles, banana ice cream and these yummy frozen chocolate covered bananas.
Choosing the Right Banana
The best bananas to use for this recipe are ripe bananas that have a slightly speckled peel. These bananas are ripe, though not mushy, so they should have the creamiest, sweetest flavour.
Choosing the Right Chocolate
The best chocolate for these chocolate covered bananas is a high-quality dark chocolate. Though, you can use any chocolate you desire.
For those with allergies, an allergen-free or dairy-free chocolate are also good options.
Tips for Melting Chocolate
Melting chocolate can be difficult to get right. If you heat it too much, it can go all lumpy, therefore hard to use in this recipe.
Here are some great tips for melting chocolate:
- Chop the chocolate up into even-sized pieces so that it melts evenly
- Using a double boiler to melt the chocolate is a slow process, though it will avoid scorching the chocolate
- Stir the chocolate continuously to help it melt evenly
- Remove the chocolate from heat as soo as there are no solid pieces left
- If you need to reheat the chocolate, do it gently over simmering water
To create a thinner, smoother chocolate, you can add a teaspoon of a neutral oil to the chocolate as you melt it. This will not affect the taste of the chocolate or the banana when completed.
Frozen Chocolate Covered Bananas Variations
When making these frozen bananas, they could be just coated with milk or white chocolate or even yoghurt, but to make them more fun and exciting, I like to sprinkle them with some yummy toppings. There are so many toppings that could be used, though the ones I like to use are:
- chopped pistachios
- sprinkles
- drizzled with melted white chocolate
- a pinch of coarse sea salt
- shredded coconut
- mini M&M’s
- crushed biscuits such as Tim Tams or Oreos
- mini chocolate chips
Making Chocolate Covered Bananas
First, the bananas need to be frozen. I usually, cut the bananas in half, pop in a popsicle stick, place them on a lined baking tray and place them in the freezer the night before. You could do it the same day by popping them in the freezer and giving them a few hours to, at least, partially freeze.
The chocolate coating takes only 2 ingredients and is very easy to make. Just melt some coconut oil and chocolate together, and there you are.
The easiest way to coat the frozen bananas is to place this melted chocolate in a narrowish glass jar – it needs to be wide enough to fit the bananas in. Then add your toppings and let freeze.
As I had lots of bananas, I made a big batch, though you could easily half this recipe.
More Recipes
- Banana Muffins
- Choc Chip Cookie Slice
- Chocolate Weet-Bix Slice
- Chocolate Mousse
- Churros with Hot Chilli Chocolate
- Chocolate Brownies
- Chocolate Fudge Slice
- Apple and Sour Cream Slice
Frozen Chocolate Covered Bananas
Simple Living. Creative LearningIngredients
Frozen Bananas
- 10 bananas, peeled and halved
- 20 popsicle sticks
- 2 cups chocolate melts
- 3 TBSP coconut oil
Toppings of Choice
- sprinkles, nuts, shredded or toasted coconut, M&M's, sea salt, crushed biscuits
Instructions
- Peel and cut the bananas in half.
- Insert a popsicle stick into the cut edge of each of the halved bananas, then place them on a lined baking tray.
- Freeze for at least 2-3 hours.
- When frozen, assembly your toppings.
- Then, in a small saucepan, melt the chocolate melts and the coconut oil over low heat. Or, you could melt in the microwave in small, 20-30 second increments. Stir until jully melted.
- Transfer the melted chocolate to a narrow glass.
- Dip a frozen banana into the chocolate, allowing the excess chocolate to drip off.
- Place the chocolate coated banana back onto the lined baking tray and sprinkle with topping of choice.
- Repeat with remaining bananas.
- Return the tray of bananas to the freezer for at least 30-60 minutes to harden.
- Store in an airtight container or a zip-top bag in the freezer.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
France Printable Pack
These banana pops look yummy and fun to make ~ Pinned! I also pinned your banana muffins. I’ve never made banana muffins before, just lots of banana bread. Have a great weekend!