Frozen Chocolate Covered Bananas Recipe

Frozen Chocolate Covered Bananas are the perfect summer cool down treat. Customize to suit your taste buds with nuts, sprinkles, oats or crushed graham crackers.

Course Dessert

Cuisine American

Keyword frozen banana dessert, frozen chocolate bananas, frozen chocolate covered bananas

Prep Time 10

Cook Time 2

Total Time 12

Servings servings

Calories 422kcal

Author Beth Pierce

Ingredients

3 small to medium bananas
6 small wooden sticks popsicle sticks
12 ounces semi sweet chocolate chips
2 tablespoons canola oil
sprinkles oats, chopped nuts and crushed graham crackers (see notes)

Instructions

Peel and cut each banana in half. Insert popsicle stick until sturdy being careful not break through the outside. Place on parchment covered baking sheet and freeze for 20 minutes.
Add chocolate and canola oil to microwave safe bowl or Pyrex measuring cup. Melt chocolate according to package instructions. Carefully dip the frozen bananas in the melted chocolate turning to coat. If needed use a ladle to spoon the melted chocolate over the banana. Sprinkle with your choice of toppings. Place on fresh covered baking sheet covered with fresh parchment paper. Allow the bananas to set for 20 minutes before serving. Store the bananas in an airtight container in the freezer.

Notes

For small to medium bananas purchase the smaller popsicle sticks and for large bananas purchase the large popsicle sticks.
Bananas on the smaller side work better as they are easier to coat and the smaller popsicle sticks are easier to insert without breaking through the side of the banana.
If possible melt the chocolate in a large Pyrex measuring cup. It is so easy to tilt and thoroughly coat the bananas with chocolate.
Coconut oil can be subbed for the canola oil if you like the flavor of coconut.
If preferred make banana bites by dipping banana slices into the chocolate using a fork. Then gently slide it off the fork on to parchment paper or wax paper. Then sprinkle with assorted goodies.
Have everything ready to go as this recipe moves quickly and the chocolate tries to set up fast.
If not serving promptly store in an airtight container in the freezer.
Use good quality chocolate like Ghirardelli or Guittard. I like to use semi-sweet chocolate chips but you can use milk chocolate chips or dark chocolate chips.
This recipe can be made up to a day in advance. Store the bananas in an airtight container in the freezer.
Have fun making them and don't get too wrapped up in perfection.

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