There are some treats that instantly bring back summer, and frozen bananas are one of them. They feel like something from another time in the best possible way, simple, homemade, a little bit playful, and just the right sweetness. Its a perfect little cooking for one dessert!
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What makes frozen bananas so memorable is their simplicity. A ripe banana becomes creamy and almost ice cream-like once frozen, and when it is dipped in chocolate, it turns into a dessert that feels classic and a little old-fashioned. It is the kind of snack that belongs at summer fairs, backyard gatherings, afternoons by the pool, and family kitchens where easy treats were often the best ones.
This is also one of those recipes that reminds us that not everything has to be complicated to be good. Frozen bananas are easy to make, easy to customize, and easy to keep on hand.
Part of their charm is that they can be dressed up or left simple. A plain chocolate-dipped frozen banana has a timeless appeal, but chopped peanuts, sprinkles, toasted coconut, or a drizzle of peanut butter can make them feel a little extra special. No matter how you finish them, they still keep that old-school summer personality that makes them so lovable.
How To Make Chocolate Covered Frozen Bananas
How to Store
Store frozen bananas in an airtight container in the freezer for up to 2 weeks. If stacking, place parchment paper between layers to prevent sticking. Let them sit for 1 to 2 minutes at room temperature before eating.
Recipe Notes and FAQs
Bananas that are slightly under ripe or just ripe will be the creamiest for this. Overripe bananas will be icy and the chocolate will not hold as well.
The listed amount of chocolate can cover up to 2 half frozen bananas (1banana)
If the bananas have been frozen for more than 2 hours before dipping, the chocolate will harden very quickly, and you will not need as much freezing time after.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate will work fine if you want a sweeter coating.
Can I make these ahead of time?
Yes, frozen bananas are great for making ahead and keeping in the freezer until you’re ready to serve.
If you have some over ripe bananas, you can whip up a quick single serving banana bread!
Ingredients
Recipe Directions
- Line a baking sheet or other flat tray with parchment or waxed paper.
- Cut bananas in half and insert a popsicle stick until on 1-2” is left to grip. This is easiest if you cut the bananas before peeling so that you can hold on to the banana.
- Place the peeled bananas on the prepared sheet and freeze for at least 30 minutes.
- In a heat proof bowl over a pot of simmering water, melt the chopped chocolate until mostly melted.**
- Remove from heat and stir until all the chunks have melted.
- Add 1 tbsp/15ml coconut oil and stir until smooth. Add more coconut oil as needed to reach a smooth, easy dipping consistency.
- Have your toppings ready.
- Dip the frozen bananas into the chocolate.*** Shake off any excess and sprinkle on toppings.
- Place on the parchment and freeze for another 2 hours until frozen through.
- Can be stored in a sealed container in the freezer for up to 1 month.
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Notes
The listed amount of chocolate can cover up to 8 popsicles (4 bananas) but it will be more challenging to cover the last couple.
**To use a microwave, chop the chocolate very finely and heat in 15 second bursts, stirring between heating. Do not overheat chocolate or it will a. burn and b. become very thick.
***If the bananas have been frozen for more than 2 hours before dipping, the chocolate will harden very quickly, and you will not need as much freezing time after.
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