Chocolate Covered Banana Bites (Print version)

Bite-sized frozen bananas coated in rich dark chocolate with optional nut, coconut, or sprinkle toppings.

# What you need:

→ Fruit

01 - 3 large ripe bananas, peeled

→ Chocolate

02 - 7 oz dark chocolate (60–70% cocoa), chopped

→ Optional Toppings

03 - 2 tbsp chopped roasted nuts (almonds, peanuts, pistachios)
04 - 2 tbsp unsweetened shredded coconut
05 - 2 tbsp rainbow or chocolate sprinkles

→ Other

06 - 1 tbsp coconut oil or neutral vegetable oil (optional, for smoother chocolate)

# Directions:

01 - Line a baking sheet with parchment paper.
02 - Cut bananas into ½-inch thick rounds and arrange in a single layer on the prepared baking sheet.
03 - Place banana slices in the freezer for at least 1 hour until firm.
04 - Combine chocolate and coconut oil (if using) in a microwave-safe bowl; heat in 20–30 second intervals, stirring between each until smooth. Alternatively, melt over a double boiler.
05 - Remove banana slices from freezer and dip each into melted chocolate using a fork or toothpick, ensuring even coating.
06 - Place chocolate-coated banana bites back onto the baking sheet and immediately sprinkle with chosen toppings before chocolate sets.
07 - Return tray to freezer for at least 1 hour until chocolate is firm.
08 - Serve frozen. Store leftovers in an airtight container in the freezer for up to 2 weeks.

# Expert advice:

01 -
  • They taste indulgent but youre really just eating fruit dipped in chocolate, which makes them the perfect guilt-free treat when you want something sweet.
  • You can make a big batch in under 20 minutes of active work, then pull them out of the freezer whenever a craving hits.
  • Theyre endlessly customizable with whatever toppings you have on hand, so they never get boring.
  • Kids and adults both lose their minds over these, and no one ever guesses how simple they actually are to make.
02 -
  • If you skip freezing the bananas before dipping, they will turn to slippery mush the second they hit the warm chocolate, and you'll end up with a puddle instead of a bite.
  • Don't let the chocolate get too hot or it will seize into a grainy mess, keep the microwave bursts short and stir often to avoid this.
  • Add toppings immediately after dipping because the cold banana sets the chocolate in seconds, and toppings won't stick once it hardens.
  • These soften fast at room temperature, so keep them frozen until the moment you're ready to eat or serve them.
03 -
  • Use a toothpick to dip each banana slice if you want minimal chocolate on your hands and a cleaner finish, just pull it out gently after placing the bite on the tray.
  • If the chocolate starts to thicken while you're dipping, pop it back in the microwave for 10 seconds to loosen it up again.
  • For an extra flavor boost, add a pinch of sea salt or a drop of vanilla extract to the melted chocolate before dipping.
  • If you're making these for a party, freeze them on a parchment-lined tray first, then transfer to a container once solid so they don't stick together.

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