Easy Homemade Chocolate Covered Bananas
These Chocolate Covered Bananas are my favorite way to keep a “healthy-ish” ice cream alternative on hand for those sweltering hot summer days. When you freeze a banana half and dunk it into a smooth chocolate coating, it takes on this incredibly creamy, rich texture that’s almost exactly like a high-end frozen novelty! It’s a super simple treat that’s light on the wallet and much better for the soul than the processed stuff from the grocery store.
A Little Kitchen Kindness Goes a Long Way
I’ve always felt that the best recipes are the ones that remind us to slow down and enjoy the little things. These chocolate-covered bananas take me right back to those summer afternoons where the only thing on the agenda was deciding between a little crunch from chopped pecans or a handful of colorful sprinkles.
It all starts with a few ripe bananas: you want them yellow and sweet, but still firm enough to hold onto a popsicle stick without sliding off. For that perfectly snappy chocolate coating, I usually reach for a simple almond bark or a bag of chocolate chips mixed with a little coconut oil to help it stay smooth. A quick dunk in a small bowl of orange juice is my favorite trick for keeping the fruit from turning brown without that sour lemon tang, and then you’re free to let the kids go wild with a variety of toppings.
If you’re looking for more ways to stock your freezer with homemade wins, you definitely need to check out my Stuffed French Toast Sticks next!
Ingredients You’ll Need
- Bananas
- Wooden sticks (can use plastic forks in their place or leave them out entirely)
- Orange juice (optional)
- Chocolate
- Toppings (sprinkles, nuts, etc.)
Tips for the Perfect Frozen Banana
- The Narrow Jar Trick: When it comes time to dip, use a narrow glass jar or a tall measuring cup for your chocolate mixture. This makes it much easier to submerge the whole banana half without needing a massive amount of chocolate.
- Avoid the Drip: After dipping, hold the banana over the jar for a second or two to let any excess chocolate drip off. This prevents a big puddle of chocolate from forming on your baking sheet.
- Parchment is Key: Always line your cookie sheet with parchment paper or wax paper. There is nothing worse than a perfectly dipped banana sticking to the pan!
- Double Up: If you have a lot of bananas hitting that “too ripe” stage, go ahead and prep a big batch. Once they are frozen solid and dipped, they stay great in an airtight container for weeks.
How to Make Chocolate Covered Bananas
1. Prep and Stick
Peel your bananas and cut each one in half. Roll each banana half in a little bowl of orange juice to keep them looking fresh. Push a popsicle stick into the cut end of each half.
2. The First Freeze
Place the bananas on a parchment-lined baking sheet and pop them in the freezer until they are frozen solid. I usually give them at least 2–3 hours, but overnight is even better.
3. Melt Your Chocolate
Melt your chocolate coating or chocolate chips in the microwave in 45-second intervals, stirring well in between each one. You want it smooth and creamy. If you’re using chocolate chips, adding a little coconut oil helps create that snappy chocolate shell we’re looking for.
4. The Fun Part: Dipping!
Dip your frozen banana directly into the melted chocolate or use a spoon to coat it well. The chocolate will start to harden almost instantly because the banana is so cold, so move quickly!
5. Add a Little Crunch
While the chocolate is still wet, roll the banana in your nuts or sprinkles. Place them back on the parchment paper and slide them back into the freezer for a few minutes to finish setting.
How to Make Chocolate-Covered Banana Bites
If you’re looking for a quick snack rather than a full dessert, go for chocolate-covered banana bites. These are basically the homemade version of those famous treats you’d find at Trader Joe’s, but you get to pick the chocolate! Just peel your ripe bananas and cut them into thick banana slices (about a half-inch each). Line them up on a cookie sheet with parchment paper and freeze until they’re solid.
Once they’re firm, use a fork to dunk each little slice into your melted chocolate. Since these are bite-sized, the chocolate coating sets up almost instantly, so don’t wait to add a little crunch of nuts or sprinkles. After a quick dip, pop the baking sheet back into the freezer to let the shell finish hardening.
Once they’re set, toss them into an airtight container for a “grab-and-go” snack that’s perfect for a quick sweet fix!
Storage and Leftovers
Once the chocolate is set, you can wrap each banana in cling wrap or tuck your banana bites into a large zipper-seal bag. They are best enjoyed straight from the freezer on a hot day. If they’ve been in there a long time and feel too hard, just let them sit on the counter for about two minutes before you take a bite!
Ingredients
- 4 large ripe bananas firm, with no major brown spots
- 1/2 cup orange juice optional, to prevent browning
- 8 popsicle sticks
Chocolate Coating
- 1 pound chocolate almond bark or 2 cups chocolate chips mixed with 2 teaspoons coconut oil
- Toppings: Chopped nuts sprinkles, or toasted coconut
Instructions
- Peel your bananas and cut each one in half crosswise. If you’re worried about them turning brown while you work, give each half a quick roll in a small bowl of orange juice.
- Carefully push a popsicle stick into the cut end of each banana half, about halfway up.
- Place the bananas on a baking sheet lined with parchment paper. Freeze them for at least 3 hours (or overnight) until they are frozen solid. This is the most important step; the chocolate won’t stick to a room-temperature banana!
- In a narrow glass jar or microwave-safe bowl, melt your chocolate almond bark in 45-second intervals, stirring in between until smooth and creamy. If using chocolate chips and coconut oil, melt them together using the same method.
- Take the frozen bananas out of the freezer. Dip each one into the melted chocolate, letting any excess drip back into the jar. While the chocolate is still wet, quickly roll it in your favorite toppings like nuts or sprinkles.
- Place the dipped bananas back onto the parchment-lined cookie sheet. The chocolate shell will harden almost instantly.
- Once set, you can eat them immediately or move them into an airtight container or zipper-seal bag in the freezer for a quick treat whenever the craving hits.
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When I was a girl in 1960’s California, my Nana would have large Sunday family suppers at her home. I didn’t understand what it meant that my family was from the south. But summer suppers at Nana’s usually involved sweet tea, barbecue, watermelon with salt, fresh corn puddin, coleslaw, divinity and sugar cookies, and of course “Nana’s Bananas”. And baseball games blairing from the transistor radio in the backyard while the meat grilled. Nana’s Bananas were brought out as dessert.
Reading about your orange juice dip to slow the browning brought a smile and fond memories back! Nana’s bananas were sliced lengthwise in two, then rolled in thawed orange juice concentrate. Then popped into the little freezer of her round-top Frigidaire.
At serving time she’d get out her big painted china platter with the gold edges. The bananas would be quickly rolled in Miracle Whip, then finely chopped salted peanuts.
Her presentation was a big part of the memory of this treat. Ever the gracious southern lady, wearing her ruffled hostess apron, always in a dress, with high heels and pearls, Nana would ceremoniously walk about offering this special treat to all the kids. I can still hear her asking, “Marti Louise darlin, would you like one of Nana’s bananas?” I could have devoured three of them, but I assumed they were the treat of royalty, and that one would have to do to be polite!
I think it’s time I make some frozen bananas for my own little grandchildren this summer!
Oh my goodness, what precious memories!!! And Marti Louise darlin, I think that is the perfect memory to make with your grandchildren this summer.