Chocolate Covered Bananas
Chocolate covered bananas are a three ingredient summer dessert that needs no baking at all, and the result is cold, sweet, and creamy. They are easy enough that even kids can make them with a little help from an adult.
Keep a batch in the freezer and you have something ready the moment the afternoon gets too hot to think straight.
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Chocolate Covered Bananas
You might have seen these at a fair or at the beach: whole bananas on a stick, dipped in chocolate, handed over cold. That is exactly what you are making here, only with better chocolate and whatever toppings you like.
The idea is simple. Ripe, sweet bananas get a full coat of dark chocolate, and chopped nuts go on top for crunch before everything goes back into the freezer until solid. Once the chocolate sets, you get a shell that cracks when you bite it and a creamy middle underneath.
Toppings are where you get to play. Sprinkles, shredded coconut, a drizzle of white chocolate, crushed cookies, whatever is sitting in the pantry. My niece insists on sprinkles every single time, and honestly, she is right.
Because these have to be frozen anyway, they are an ideal make ahead dessert for BBQs and pool parties. Build them in the morning, or a couple of days ahead, and pull them out when the grill is done. No last second scrambling, no melting on the counter.
Ingredients
Here is everything you need for eight servings. The list is short, and the amounts are right here so you do not have to scroll around.
| Ingredient | Amount | What it does |
|---|---|---|
| Ripe but firm bananas | 4 | Sweet but stable enough to hold their shape |
| Wooden popsicle sticks or skewers | 8 | One for each banana half |
| Dark or semi sweet chocolate chips | 12 ounces | The main flavor, and the shell |
| Coconut oil | 2 tablespoons | Makes the chocolate smooth and gives it a snap |
| Toppings, optional | As needed | Sprinkles, nuts, crushed cookies, and more |
Ripe but firm bananas. Four of them. You want bananas that are sweet but still stable enough to hold their shape once they are peeled and sliced. Bananas that are too soft will turn to mush as they thaw, and bananas that are still green will taste flat.
Dark or semi sweet chocolate chips. Twelve ounces. Use chocolate you would happily eat on its own, because that is most of the flavor here. Milk chocolate or white chocolate work too if that is what your crowd prefers.
Coconut oil. Two tablespoons. This is the quiet hero of the whole recipe. It makes the melted chocolate smoother to work with and gives the finished shell a clean snap instead of a waxy chew.
Wooden popsicle sticks or skewers. Eight of them, one for each banana half, so the pops are easy to hold and easy to eat.
Toppings. Optional and completely up to you. Sprinkles, chopped nuts, or crushed cookies are the usual suspects, but you can raid the pantry and see what sounds good.
How to Make Chocolate Dipped Bananas
Total time is about 2 hours 15 minutes, and almost all of that is freezer time. Prep is only 15 minutes, so this is a very hands off project. Here is the whole thing, step by step.
- Prep the bananas. Peel the bananas and cut them in half across the middle. Gently insert a wooden stick into the cut end of each banana half, making sure it is firmly in place. Push it in far enough that the banana will not spin around when you dip it.
- Freeze the pops. Arrange the banana pops on a baking sheet lined with parchment paper. Freeze for about 1 hour, or until they are firm.
- Melt the chocolate. Combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave in bursts of 30 seconds, stirring in between, until the chocolate is fully melted and smooth. If you would rather stay off the microwave, melt the chocolate in a double boiler on the stove instead. Same result, same silky finish.
- Dip. Dip each frozen banana half into the melted chocolate, turning it to coat evenly, then let the excess chocolate drip back into the bowl. A quick twist as you lift it helps the coating settle smoothly.
- Add toppings. Before the chocolate sets, sprinkle over any toppings you are using. Work quickly here, because that cold banana means the chocolate starts firming up fast.
- Freeze again. Place the chocolate covered bananas back on the parchment lined baking sheet. Freeze until the chocolate is set and the bananas are solid, about 1 hour.
- Enjoy. Eat them right from the freezer. No thawing, no waiting.
One thing worth knowing before you start: the chocolate thickens as you work, because every frozen banana you dip cools it down. That is completely normal. If it gets too stiff to coat nicely, give it another short burst in the microwave and stir it smooth again.
Topping Ideas
Plain chocolate is never a bad call, but toppings are what make a tray of these look like something from a boardwalk stand. Here are the ones I keep coming back to, and they all go on while the chocolate is still wet.
- Chopped nuts. Almonds, peanuts, or pecans add a crunchy twist and a little salt against all that sweetness.
- Seeds. Sunflower or sesame seeds bring texture without much weight, which is nice when you want a lighter finish.
- Nut butter layers. Melt creamy peanut butter in the microwave, dip the frozen bananas, freeze them, then dip again in the chocolate. The result is nutty layers tucked between banana and chocolate, and it is worth the extra step.
- Dried fruit. Raspberries or strawberries give a tart, chewy contrast that cuts right through the chocolate.
- Shredded coconut. Tropical flair and sweet chewiness in one handful.
- Cacao nibs. An extra cocoa hit with a little bitterness for anyone who likes their dessert on the grown up side.
- Crunchy coatings. Graham cracker crumbs, cinnamon sugar, crushed cookies, or crushed pretzels all cling beautifully to wet chocolate.
- White chocolate drizzle. A thin drizzle over dark chocolate looks impressive and takes about 20 seconds.
You can also set up a little topping station and let everyone build their own. It keeps kids busy at a party, and somehow everyone ends up with a different combination than they planned.
Tips for Success
These are small details, but they are the difference between a neat, glossy pop and a sticky mess on the tray.
- Pick ripe but firm bananas. They should be sweet but still hold their shape, so they do not turn to mush as they thaw. Skip anything that is already soft and spotted all over.
- Freeze the bananas first. Room temperature bananas will not hold their shape well when you dip them, and the chocolate will slide instead of clinging.
- Use good chocolate. It is the biggest flavor in the recipe, so a bar or bag you enjoy makes a real difference.
- Prep the toppings first. Have everything chopped, poured, and within arm’s reach so you can sprinkle the moment the banana comes out of the chocolate.
- Dip in a tall, narrow glass. A slim glass lets you lower the banana straight down and get a full, clean coat in one motion without dragging the stick around the rim.
- Work in batches. The chocolate cools and hardens as frozen fruit goes into it. If you have a lot of bananas, melt one glass of chocolate at a time and refill as you go.
- Sprinkle, do not roll. Gently shower the toppings over the chocolate instead of rolling the banana in them, and the coating stays smooth and even.
The single biggest upgrade is freezing the bananas completely before they ever touch the chocolate. Cold bananas, clean coat, every time.
How to Store Chocolate Dipped Bananas
These are a frozen treat, so the freezer is their home. Once the chocolate has set, slide the pops into a freezer bag, press out as much air as you can, and keep them frozen until you are ready to eat.
Stored that way, they keep well for about 2 weeks. After that, the chocolate starts to dull and lose its shine, so it is worth writing the date on the bag if you are the type who forgets what is buried in there.
Eat them straight from the freezer, no thawing needed. If you leave one out on a warm day, the chocolate will soften quickly, so it is best to grab what you need and close the freezer door behind you.
FAQs
What type of bananas are best for chocolate covered bananas?
The best bananas for chocolate covered bananas are ripe but firm bananas. Look for bananas that are yellow with a few small brown specks, as they are sweet enough but still hold their shape. Overly ripe or soft bananas will turn mushy when thawed and are difficult to dip in chocolate.
How do you keep chocolate covered bananas from getting mushy?
To prevent mushiness, freeze the peeled and skewered banana halves for about 1 hour until they are solid before dipping them in the melted chocolate. This firms them up so the coating adheres properly. After dipping and adding toppings, freeze the pops again for another hour until the chocolate is set and the bananas are fully frozen.
How long do chocolate covered bananas last in the freezer?
When stored properly in an airtight container or freezer bag, chocolate covered bananas will keep well for about 2 weeks before the chocolate begins to dull in appearance. Layer them between sheets of parchment paper to prevent sticking and protect them from absorbing freezer odors.
What toppings go well on chocolate covered bananas?
Popular toppings include chopped nuts like almonds, peanuts, or pecans, shredded coconut, sprinkles, graham cracker crumbs, and crushed cookies or pretzels. You can also add a drizzle of white chocolate on top. Sprinkle toppings on immediately after dipping while the chocolate is still wet so they stick properly.
Chocolate Covered Bananas
- Total Time: 135 min
- Yield: 8 1x
Description
Chocolate Covered Bananas Chocolate covered bananas are a three ingredient summer dessert that needs no baking at all, and the result is cold, sweet, and creamy. They are easy enough that even kids can make them with a little help from an adult.
Ingredients
4 ripe but firm bananas
8 wooden popsicle sticks or skewers
12 ounces dark or semi-sweet chocolate chips
2 tablespoons coconut oil
Chopped nut, sprinkles, etc
Instructions
1-Peel the bananas and cut them in: Peel the bananas and cut them in half, width-wise. Gently insert a wooden stick into the cut-end of each banana half, making sure it’s firmly in place.
2-Arrange the banana pops on a baking: Arrange the banana pops on a baking sheet lined with parchment paper. Freeze for about 1 hour or until firm.
3-Combine the chocolate chips and coconut oil: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.
4-Dip each frozen banana half into the: Dip each frozen banana half into the melted chocolate, turning to coat it evenly. Let the excess chocolate drip off.
5-Before the chocolate sets, sprinkle over any: Before the chocolate sets, sprinkle over any toppings, if using.
6-Place the chocolate-covered bananas back on the: Place the chocolate-covered bananas back on the parchment paper-lined baking sheet. Freeze until the chocolate is set and the bananas are solid, about 1 hour.
7-Enjoy chocolate covered bananas right from the: Enjoy chocolate covered bananas right from the freezer.
- Prep Time: 15 min
- Cook Time: 0 min
- Method: no_cook
Keywords: Chocolate Covered Bananas