Chocolate Covered Banana Bites (Print Version)

Sweet frozen banana rounds coated in smooth chocolate with optional nut or berry toppings.

# What You Need:

→ Bananas

01 - 2 large ripe bananas

→ Chocolate Coating

02 - 7 ounces semi-sweet or dark chocolate, chopped
03 - 1 tablespoon coconut oil, optional for smoother coating

→ Toppings (optional)

04 - 2 tablespoons chopped nuts (peanuts, almonds, pistachios)
05 - 2 tablespoons shredded coconut
06 - 2 tablespoons sprinkles
07 - 2 tablespoons crushed freeze-dried berries

# Directions:

01 - Line a baking sheet with parchment paper.
02 - Peel bananas and slice into 1/2-inch thick rounds.
03 - Arrange banana slices in a single layer on the prepared sheet and freeze for at least 1 hour until firm.
04 - Melt chocolate with coconut oil in a microwave-safe bowl or double boiler until smooth, stirring well.
05 - Using a fork or toothpick, dip each frozen banana slice into melted chocolate, allowing excess to drip off.
06 - Place chocolate-covered banana bites back on parchment-lined sheet.
07 - Immediately sprinkle chosen toppings over chocolate before it sets.
08 - Return tray to freezer for at least 1 hour until chocolate is fully set.
09 - Serve straight from freezer; store leftovers in airtight container in freezer up to 2 weeks.

# Expert Tips:

01 -
  • They're frozen, creamy, and chocolatey all at once, like eating a sophisticated candy that happens to be fruit.
  • Kids can help make them and feel genuinely proud of the result, no baking skills required.
  • They keep in the freezer, so you always have a homemade treat ready when a craving hits.
  • The whole project takes just fifteen minutes of actual work.
02 -
  • Don't skip the first freeze—room-temperature banana will absorb the chocolate and lose its texture.
  • Add toppings while the chocolate is still warm, or they won't stick; I learned this the messy way.
  • If your chocolate seems too thick for dipping, coconut oil is the answer; it thins it out without changing the taste.
03 -
  • Use a microwave if you're short on time, but stir constantly and remove before the chocolate looks fully melted—residual heat will finish the job.
  • If your chocolate-covered bites start sliding off the fork while dipping, your chocolate is too warm; pop it back in the fridge for two minutes to thicken slightly.

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