Easy Homemade Chocolate Covered Bananas
Skip the expensive frozen novelty aisle and make your own "ice cream" treats right at home. These Chocolate Covered Bananas are a healthy, kid-friendly snack that you can prep in batches and keep tucked away in the freezer.
Servings: 8 Bananas
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.