These Chocolate-Dipped Frozen Bananas are cool, creamy and completely decadent. As the warmer months approach, they are the perfect summertime treat. With this easy recipe, you can make several batches and have them ready to enjoy on those hot days. Shredded coconut and peanuts are my favorite topping combo but feel free to use any toppings you enjoy. Use different nuts, dried fruit bits or granola for healthier options. If you need more of a sugar rush, try crushed cookies or candies. The topping possibilities are endless. One thing’s for sure, these will go fast so double up on the recipe!
A few notes on the recipe
Use ripe bananas. They are creamier in texture after they are frozen.
For the baby bananas I like the manzano bananas. They’re the perfect size.
I like the taste of coconut oil but you can substitute with any neutral vegetable oil like canola or soybean or use unsalted butter.
For storage, wrap each banana in wax paper and then place in a plastic storage bag. For the bites, they can all be placed in an air-tight container or bag.
Watch the video below for instructions.
6 baby bananas
1 cup semi-sweet chocolate chips
1 Tbsp coconut oil
1/2 cup shredded coconut
1/2 cup crushed peanuts
6 lollipop/popsicle sticks or bamboo skewers
Remove skin from the bananas. Trim off the ends of the bananas.
Insert a stick halfway into each banana. Repeat until all bananas have sticks. Place bananas on a tray covered with foil or wax paper. Freeze bananas for 1 hour.
In a medium bowl, add the chocolate chips and coconut oil. Microwave on High for 1 minute. Stir the melted chocolate making sure it’s smooth, creamy and lump-free. (If the chocolate is not completely melted, return to microwave and cook for another 15 seconds or until chocolate is melted.)
Place the shredded coconut and crushed peanuts into separate small plates.
Holding the stick, dip and swirl each banana in the melted chocolate covering it completely. Use a spatula to scrape off the excess chocolate or allow it to drip off.
Coat the banana with the coconut. Then roll the banana in the peanuts. Return to the tray. Continue until all bananas are dipped and coated with toppings.
Freeze for another 2 hours.
Yields: 6 servings