For a quick and easy frozen treat, coat slices of ripe bananas in dark chocolate and pop in the freezer. Chocolate Covered Frozen Bananas are a delicious combination of flavor and texture and so easy to make.
Not a day goes by that I don’t eat a little chocolate. I usually enjoy a piece of dark chocolate after dinner, but in the summer I crave a bite-sized frozen chocolate treat.
Cue Chocolate Covered Frozen Bananas: two bites of sweet and creamy banana encased in a thin layer of dark chocolate. I like to make chocolate-covered bananas in the afternoon so they’re ready in time for an after-dinner treat.
Choosing the right banana
Ripe bananas with slightly speckled skins are the best option for making frozen chocolate covered bananas. Ripe (but not mushy) bananas have the sweetest, creamiest, and richest banana flavor.
Keep the banana slices intact by dipping the fork tines in chocolate, placing the banana on the fork, then using the spatula to spoon chocolate over the slices. Use only fresh, ripe bananas for this recipe and not previously frozen bananas. Previously frozen bananas are too cold for the chocolate to stick, and once thawed, they’re too mushy to coat with chocolate.
The best type of chocolate for chocolate covered frozen bananas
Look for quality dark chocolate bars like Ghiradelli. I personally prefer chocolate with 50% to 70% cocoa solids.
The baking bars melt smoother than chocolate chips and include guidelines on how many squares equal an ounce. This is especially useful if you don’t have a kitchen scale.
That being said, this is a really flexible recipe, so use whatever baking chocolate you love to eat and have on hand! Allergen-free chocolate and milk chocolate are also good options.
Tips for working with chocolate
Melting chocolate is child’s play with these tips:
- Chop the chocolate finely so that it melts quickly and evenly.
- Use a double boiler or metal bowl placed over simmering water to slowly melt the chocolate and avoid burning.
- Stir continuously with a flexible spatula.
- Remove from heat once there are no solid pieces left.
- Gently heat hardened chocolate over simmering water.
CONTINUE READING:
Adding a teaspoon of neutral oil like canola helps the chocolate melt smoothly and creates a thinner chocolate coating on the banana without sacrificing the rich chocolate flavor.
Aside from burning chocolate, if moisture gets into the melted chocolate, it can become stuck and become dull, musty, and unusable. To avoid this, wipe any condensation off the sides of the bowl while it is over the simmering water. Once the chocolate has melted, remove it from the pot of simmering water and dry the bottom of the bowl.
Funny and spicy variations
One of my favorite variations is to spread a layer of peanut butter—or any other nut butter—onto the banana slice before coating it with chocolate. Sprinkle chopped peanuts on top before the chocolate shell dries.
Other easy toppings include shredded coconut, sprinkles, or salt flakes. Make it a party and prepare a variety of toppings for friends and family to add their own personal touch.
Frozen treats to stock your freezer
- Limoncello yogurt pops
- Watermelon granita
- No Churn Peach Cobbler Ice Cream
- Blueberry Icebox Pie
- Rhubarb sorbet
Frozen bananas with chocolate coating
If you don’t have a scale and want to use chocolate chips, a skimpy cup is about 6 ounces.
ingredients
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2 Middle ripe bananas
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6 ounces dark chocolate
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1 1/2 teaspoon rapeseed oil
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flake salt, sprinklesNuts or shredded coconut for garnish, optional
method
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Prepare pan and water:
Cover a quarter sheet pan with parchment paper.
Add 2 inches of water to a double boiler or small saucepan and bring to a simmer over medium-high heat.
Once the water is boiling, turn the heat down to low.
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Slice the bananas and chop the chocolate:
Meanwhile, peel the bananas, trim off the ends, and cut them into 1/2-inch slices. Spread evenly on the sheet.
Wipe the knife and cutting board and finely chop the chocolate.
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Melt the chocolate with the oil:
Place the chopped chocolate and canola oil in a small heatproof glass or metal bowl that fits snugly over the pan of simmering water. Place the bowl over the saucepan of water and, using a flexible spatula, stir the chocolate until melted and no solids remain, about 2 minutes.
Remove the bowl from the stove and dry the bottom of the bowl.
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Cover banana slices with chocolate:
Brush the tines of a fork with melted chocolate and place a banana slice on top. Use a flexible spatula or spoon to scoop the chocolate over the banana slice, covering it completely.
Push the banana slice to the front of the fork and scrape the bottom of the fork against the side of the bowl to remove excess chocolate.
Slide the chocolate-covered banana slice onto the parchment-covered sheet pan. Continue with the remaining banana slices, scraping the bowl as needed.
Sprinkle with optional toppings before the chocolate sets, if desired.
Simple tip!
Most of the melted chocolate will be used, but if there are leftovers you can store it in the fridge for another project, or grab a spoon and treat yourself!
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Freeze:
Place the sheet pan in the freezer and freeze for 2 hours. Either serve immediately or store the chocolate covered bananas in a freezer safe container for up to 2 months.
Love the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 150 | calories |
| 8g | Fat |
| 20g | carbohydrates |
| 1g | protein |
