You Just Need 3 Ingredients to Make Frozen Chocolate-Covered Bananas
For a quick and easy frozen treat, coat slices of ripe bananas with dark chocolate and stick them in the freezer. Frozen chocolate-covered bananas are a delicious flavor and texture combo and so easy to make.
Not a day goes by that I don’t eat a little chocolate. Usually, I savor a square of dark chocolate after dinner, but in the summer I crave a bite-sized chocolate frozen treat.
Cue frozen chocolate-covered bananas: two bites of sweet and creamy banana enrobed in a thin dark chocolate shell. I like to make chocolate-covered bananas in the afternoon so that they are ready in time for an after-dinner treat.
Choosing the Right Banana
Ripe bananas with slightly speckled peels are the best option for making frozen chocolate-covered bananas. Ripe (but not mushy) bananas have the sweetest, creamiest, and fullest banana flavor.
Keep the banana slices intact by dipping the fork tines in chocolate, placing the banana on the fork, and then using the spatula to spoon chocolate over the slices. For this recipe, only use fresh, ripe bananas and not bananas that have been previously frozen. Previously frozen bananas are too cold for the chocolate to adhere and, once thawed, they will be too mushy to coat in chocolate.
The Best Type of Chocolate for Frozen Chocolate-Covered Bananas
Look for high-quality dark chocolate baking bars, such as Ghiradelli. I personally prefer chocolate with between 50% and 70% cocoa solids.
The baking bars melt more smoothly than chocolate chips and include guidelines on how many squares equal an ounce. This is especially handy if you don’t own a kitchen scale.
That being said, this is a really flexible recipe, so use whatever baking chocolate you enjoy eating and have on hand! Allergen-free chocolate and milk chocolate are also good options.
Tips for Working With Chocolate
Melting chocolate is foolproof with these tips:
- Chop the chocolate finely for fast, even melting.
- Use a double boiler or a metal bowl set over simmering water to melt the chocolate slowly and avoid scorching.
- Stir with a flexible spatula continuously.
- Remove from the heat once no solid pieces remain.
- Rewarm hardened chocolate gently over simmering water.
Adding a teaspoon of neutral oil, such as canola, helps the chocolate melt smoothly and creates a thinner chocolate coating on the banana without affecting the rich chocolate flavor.
Besides scorching, chocolate can seize up and become dull, fudgy, and unusable if any moisture gets into the melted chocolate. To help avoid this, wipe condensation off the sides of the bowl while it is over the simmering water. Once the chocolate is melted, move it away from the pot of simmering water and dry off the bottom of the bowl.
Fun and Flavorful Variations
One of my favorite variations is swiping a layer of peanut butter—or any nut butter for that matter—on top of the banana slice before coating it in chocolate. Sprinkle chopped peanuts on top before the chocolate shell dries.
Other easy toppings include shredded coconut, sprinkles, or flakey salt. Make it a party and set out a variety of toppings for friends and family to add their own personal touch.
Frozen Treats to Fill Your Freezer
- Limoncello Yogurt Pops
- Watermelon Granita
- No-Churn Peach Cobbler Ice Cream
- Blueberry Icebox Pie
- Rhubarb Sorbet
Prep the pan and water:
Cover a quarter sheet pan with parchment paper.
Add 2 inches of water to a double boiler or small saucepan and bring to a simmer over medium heat.
Once the water is simmering, turn the heat down to low.
Slice the bananas and chop the chocolate:
Meanwhile, peel the bananas, trim the ends, and slice them into 1/2-inch slices. Arrange evenly spaced on the sheet pan.
Wipe off the knife and cutting board and finely chop the chocolate.
Melt the chocolate with the oil:
Add the chopped chocolate and canola oil to a small heatproof glass or metal bowl that fits snugly over the pan of simmering water. Place the bowl on top of the pot of water and use a flexible spatula to stir the chocolate until melted and no solids remain, about 2 minutes.
Remove the bowl from the heat and dry the bottom of the bowl.
Coat the banana slices in chocolate:
Coat the tines of a fork in melted chocolate and set a slice of banana on top. Use a flexible spatula or spoon to spoon chocolate over the banana slice, completely covering it.
Nudge the banana slice to the front of the fork and scrape the bottom of the fork against the side of the bowl, removing excess chocolate.
Slide the chocolate-covered banana slice onto the parchment-covered sheet pan. Continue with the remaining banana slices, scraping the bowl as needed.
Sprinkle with optional toppings before the chocolate hardens, if desired.
Transfer the sheet pan to the freezer and freeze for 2 hours. Either serve immediately or store the chocolate-covered bananas in a freezer-safe container for up to 2 months.
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