Chocolate Covered Frozen Bananas
Servings: 2 popsicles
Ingredients
- 1 large ripe bananas
- 2 ounce dark chocolate chopped
- 2 teaspoons coconut oil melted
Optional Toppings
- Chopped toasted nuts (almonds, peanuts, walnuts, pistachios)
- Unsweetened dried coconut shavings
- Flaky sea salt
- dried fruit, chopped
Instructions
- 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.
Notes
*Bananas that are slightly underripe 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 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.
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.
