Chocolate Covered Bananas: The Ultimate Guide
Chocolate covered bananas stand out as a genuinely fun and unfussy treat. If you’re after a crowd-pleaser that doesn’t require an oven or endless steps, this simple recipe will fit right into your dessert rotation. These frozen banana pops combine a creamy texture, a crisp chocolate shell, and endless topping options. Here’s how you can craft them at home with ease—plus, everything you need to know to get that perfect result.
Why Chocolate Covered Bananas?
At their core, chocolate covered bananas are classic, nostalgic, and versatile. You might remember seeing them at fairs, beach boardwalks, or even in supermarket freezer aisles. They’re a staple in both childhood memories and summertime snacking. By making them yourself, you get to choose the perfect ripeness, chocolate type, and toppings.
Ingredients
Here’s a breakdown of what you’ll need:
- Bananas: Choose ripe but firm bananas. Soft or overripe bananas don’t hold up well during dipping and freezing.
- Chocolate: Good-quality chocolate adds depth. Dark, semi-sweet, milk, or even white chocolate works—choose your favorite.
- Coconut oil: This helps the chocolate melt to a silky, dippable consistency and snap when frozen.
- Toppings: Get creative—think crushed nuts, sprinkles, shredded coconut, crushed pretzels, or even mini chocolate chips.
- Sticks or skewers: Popsicle sticks, cake pop sticks, or even sturdy wooden skewers turn these into handheld snacks.
Equipment Needed
- Microwave-safe bowls (or a double boiler)
- Baking sheet
- Parchment or wax paper
- Knife and cutting board
- Freezer bags or airtight container
How to Make Chocolate Covered Bananas
1. Prepare the Bananas
- Peel the bananas. Slice each banana in half or into thirds for mini pops.
- Insert a popsicle stick or skewer into each piece, stopping about halfway through.
- Place the bananas on a parchment-lined baking sheet, ensuring they don’t touch.
- Freeze for 60-90 minutes. This step keeps the bananas firm for easy dipping.
2. Melt the Chocolate
- Combine chocolate chips or chopped chocolate with coconut oil in a microwave-safe bowl. Use about 1 tablespoon of coconut oil per cup of chocolate.
- Heat in 30-second bursts, stirring well each time. Stop when the chocolate is smooth and glossy—don’t overheat, or it could seize.
- If you prefer, melt the mixture gently over a stovetop double boiler.
3. Dip and Decorate
- Dip each frozen banana piece into the melted chocolate, tilting or swirling to coat evenly.
- Allow excess chocolate to drip off, then quickly add your toppings. Sprinkling by hand works best for an even layer.
- Set the dipped bananas back on the lined baking sheet.
- Work in batches—if the chocolate thickens, gently reheat.
4. Final Freeze
- Once all the bananas are coated and decorated, freeze again for at least 1 hour, or until chocolate hardens completely.
- Transfer finished pops to a freezer-safe bag or container for longer storage.
Topping Ideas and Variations
Choosing toppings is half the fun. Here are some combinations to try:
- Nuts: Chopped almonds, peanuts, pecans, or walnuts bring a crunchy, nutty dimension.
- Seeds: Sunflower, chia, or sesame seeds can add flavor and nutrition.
- Sweet Crunch: Try graham cracker crumbs, cacao nibs, or finely chopped pretzels for contrast.
- Dried Fruit: Press in bits of dried strawberries, cherries, or even raisins.
- Sprinkles and Nonpareils: Classic, colorful, and always a favorite with kids.
- Coconut: Use sweetened or unsweetened coconut for a tropical twist.
- Drizzles: Melt white chocolate or peanut butter and use a spoon or piping bag to create stripes over the set chocolate.
You can even double dip—coat the frozen banana with peanut butter, freeze again, and then dip in chocolate for a decadent treat.
Tips for Success
Perfect chocolate covered bananas require just a few small adjustments:
- Firm Bananas: Avoid overly soft fruit, which can break easily or slip off the stick.
- Cold Bananas, Warm Chocolate: The cold surface helps the chocolate set almost instantly, preventing drips and pooling.
- Prep Toppings Ahead: Chocolate sets quickly on a frozen banana, so have toppings ready before dipping.
- Tall, Narrow Vessel: If dipping full-length banana halves, a narrow glass or measuring cup works best for a deep, even coat.
- Small Batches: If you plan to make a lot, keep some bananas in the freezer and dip a few at a time for smoother results.
Chocolate Choices: What Works Best?
Your choice of chocolate shapes the entire flavor experience:
- Dark Chocolate: Rich, slightly bitter, and pairs well with sweet banana and salty toppings like pretzels or pistachios.
- Milk Chocolate: Sweeter and creamier—a classic.
- White Chocolate: Offers sweet, buttery notes. Drizzle for visual contrast or use as a base coat for dried berries and coconut.
Quality chocolate chips or couverture work well. Avoid artificially flavored coatings, as they can taste waxy or overly sweet.
Nutrition Information
Chocolate covered bananas are a more wholesome frozen dessert option compared to store-bought ice creams or candy bars. Here’s a general nutritional profile per banana pop (without toppings):
| Ingredient | Calories | Fat (g) | Sugar (g) |
|---|---|---|---|
| 1 banana (half) | 50 | 0.1 | 7 |
| 1 oz chocolate | 150 | 9 | 14 |
Toppings can add extra nutrients (or indulgence), depending on your choices.
Storing and Serving
- Store finished banana pops in an airtight container or freezer bag. Separate layers with parchment to prevent sticking.
- To serve, take them out a few minutes before eating, so they soften slightly. This prevents the banana from being too icy and the chocolate shell from shattering.
- These treats keep well for about 2 weeks. Beyond that, the banana texture can start to degrade and the chocolate may lose shine.
Make Ahead and Party Prep
Chocolate covered bananas are a smart option for parties, kids’ celebrations, or prepping ahead for summer gatherings. Here’s why:
- Easy to scale: Make as many or as few as you like.
- Kid-friendly: Little hands can help decorate.
- Mess-free: Eating on a stick keeps fingers mostly chocolate-free.
- Customizable: Let everyone choose their own toppings for a dessert bar experience.
Frequently Asked Questions
Can I use frozen bananas?
Frozen bananas straight from the freezer are too icy and wet to dip easily. Start with fresh, then freeze as directed.
What’s the best way to slice for kids?
Cut bananas into thirds or even bite-size coins, insert toothpicks, and dip as usual.
How do I prevent banana browning?
Freezing soon after slicing minimizes browning. A quick spritz of lemon juice can also help, but isn’t essential.
Any dairy-free option?
Use dairy-free chocolate and coconut oil for vegan-friendly pops.
Make It Your Own
Feel free to riff on this recipe. Add almond butter under the chocolate, try a dash of flaky sea salt, or experiment with flavored chocolate (think chili dark chocolate or orange-infused bars). You can even roll banana slices in cereal crumbs or granola for breakfast-dessert hybrids.
Chocolate covered bananas are a breeze to make, easy to customize, and loved by both kids and adults. Their simple ingredients let the flavors and textures shine. Whether you make them for a summer afternoon treat or as a party dessert, they’re sure to disappear fast.
Chocolate Covered Bananas
Chocolate covered bananas are the perfect 3-ingredient, no-bake summer dessert. They’re cold, sweet, and creamy. They’re so easy to make. Even kids can do it.
Ingredients
- 4 ripe but firm bananas
- 8 wooden popsicle sticks or skewers
- 2 tablespoons coconut oil
- Chopped nut, sprinkles, etc, optional
- 12 ounces dark or semi-sweet chocolate chips
Instructions
- 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.
- Arrange the banana pops on a baking sheet lined with parchment paper. Freeze for about 1 hour or until firm.
- 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.
- Dip each frozen banana half into the melted chocolate, turning to coat it evenly. Let the excess chocolate drip off.
- Before the chocolate sets, sprinkle over any toppings, if using.
- 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.
- Enjoy chocolate covered bananas right from the freezer.