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!
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. 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. All it takes is a couple freezes, some assembly, and then you’re free to let the kids go wild with a variety of toppings. 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.
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.)
How ripe should my bananas be?
You want them yellow and sweet, but still firm enough to hold onto a popsicle stick without sliding off.
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.
Tips for the Perfect Frozen Banana
- The OJ Hack: 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.
- Use a Narrow Jar: 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.
- 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 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.
I volunteer at a local non profit group, doing case work, helping people with food etc. It does not take any effort to tell someone you like their jacket or hat or whatever. And a smile is always free and very up lifting. Sometimes that one nice comment or smile is the only one someone gets that day. And you both are winners
usually in the baking/flour aisle, often close to the chocolate chips!
Have a great day!
I agree sometimes a kind word is just what is needed. It can make such a difference.
I tried frozen bananas and did not peel them first, Oh Mercy Me, what a mess. Now I know what I did wrong, I will try again, as bananas are a big favorite with the everyone in my home.
Christy,
My spirits are lifted each time I visit Southern Plate.
Thank you!
Blessings,
Sheila
I always try to do this, especially when I get good service anywhere. I went through the Zaxby’s drive through a couple years ago and the lady that took my order was so nice. When I got to the window I made a point to tell her that I appreciated her being nice and friendly over the speaker. She bust into tears!! Said she had had the worst day and that people were just being down right rude to her that day. I asked for her manager and told him how nice she was and how it made my day.
These sound GREAT!!! I wonder how they would hold up if they were frozen, then put in a cooler for our 4 July picnic and firework show???
not well they defrost fast!!
Great idea – and you could roll them in red, white, and blue sprinkles – and use white bark instead of chocolate – how patriotic you would be!!!
One time, I had this great idea to make chocolate covered frozen bananas for our Kids Crusade (similar to VBS). I bought beaux coup bananas (read “25 lbs), put them all in the freezer and waited for them to get frozen. What a mess to deal with. Seems like I forgot one itty, bitty step…I didn’t PEEL them before freezing. Did you know that as they defrost, bananas begin to actually disintigrate in you hands, on your table, on the floor, or where ever they are at the time!
For some reason, I have never ventured to try them again. ;~P
I made these just last nite! I saw a program on Food Network this past weekend showcasing different restaurant specialty items and one them was chocolate covered bananas. One thing they did differently was cut off the end of the banana, insert the stick and then peel. This would be easy from both end if you wanted to cut the banana in half. I did it a little differently and cut the banana into pieces, put them on a tray and inserted toothpicks before freezing so that everyone could dip each bite into different toppings. Sort of like an appetizer tray except it was a dessert tray. Soooo good! Love your website, Christy!
Great idea with cutting up the banana . . . easier for little fingers too!