Frozen Chocolate-Covered Bananas You Need to Try Now

What's a frozen treat that's sweet, tasty, and just as satisfying as ice cream? Frozen chocolate-covered bananas! This quick and simple snack is made by coating frozen banana pops with melted chocolate chips and toppings. I used shredded coconut, flaked sea salt, naturally-colored sprinkles, ground-up apple chips, pecans, and pistachios. 

Frozen chocolate-covered bananas are perfect for satisfying a sweet tooth craving without going overboard. It's like having creamy, dairy-free ice cream with crisp and rich chocolate. Yum!

WHY WE LOVE THIS RECIPE

• Family-friendly recipe. Because making frozen chocolate-covered bananas is so fast and straightforward, it's a great recipe to make with the family. 
• Refreshing summer treats. When the popsicle stash is gone, and your family is craving something cold during the hot summer days, this is the perfect recipe to have in your arsenal. 
• Delicious. The sweet, creamy goodness of the frozen bananas combined with a crisp chocolate shell is such a tasty delight!
• Convenient. Just grab a frozen chocolate-covered banana whenever you want something cold and sweet!

INGREDIENTS

To make frozen chocolate-covered bananas, you'll need:

• Bananas
• Carob chips or chocolate chips
• Coconut oil
• Shredded coconut
• Flaked sea salt
• Naturally-colored sprinkles
• Dried apple chips
• Pecans
• Pistachios

INGREDIENT NOTES

• Bananas: Use fruit that is ripe but still firm. If they're not ripe enough, the bananas will be tasteless. On the other hand, if they're overripe, the fruit will be difficult to work with and gets mushy.
• Chocolate chips: Go for dark chocolate chips that are loaded with antioxidants or carob chips. Carob is rich in fiber and magnesium, and low in fat. I like it as a caffeine-free alternative to chocolate.
• Coconut oil: Virgin coconut oil helps to thin out the melted chocolate so that it's easier to work with.
• Sprinkles: Ditch the hydrogenated oil, soy, and artificial food colorings found in most sprinkles and go with this clean, plant-based alternative from Supernatural.
• Flaked sea salt: The saltiness balances perfectly with the sweet bananas and creamy chocolate.

STEP-BY-STEP INSTRUCTIONS

STEP 1: FREEZE THE BANANAS

Wash and peel the bananas. Next, use a knife to trim off any bruised or brown spots. Cut the fruit into half lengthwise.

Slowly insert a reusable popsicle stick into the wider end of each banana half. Line a container or plate with parchment paper. Arrange the halves on it and place them in the freezer for 2-3 hours or until the banana pieces are entirely frozen.

STEP 2: PREP THE TOPPINGS AND WORKSPACE

Roast the raw pecans and pistachios in a preheated 350°F oven for about 8 minutes or until they get nice and toasty. Next, roughly chop the nuts and set them aside in small bowls.

Put a handful of the apple chips into a blender or food processor and grind until it reaches your desired consistency. Set aside in a small bowl.

Arrange bowls filled with different toppings on a designated workspace. Next, place silicone pastry brushes for applying the melted chocolate next to a plate for catching excess sprinkles. Lay out some waxed paper for the coated frozen banana pops. 

STEP 3: MELT THE CHOCOLATE

Fill the bottom of a saucepan with roughly an inch of water and bring to a simmer. Next, place a metal or glass bowl on the saucepan. 

Add the chocolate chips to the bowl. Let the chocolate melt, occasionally stirring with a whisk, until all the chocolate melts. Add coconut oil to the chocolate and stir until it's completely combined.

Remove the saucepan with the bowl from the heat and transfer it to your workspace.

STEP 4: COAT THE FROZEN BANANAS

Holding a banana popsicle in one hand, dip the pastry brush into the melted chocolate and coat the frozen fruit piece until it's fully covered.

Next, sprinkle your chosen topping on the chocolate-covered banana and place it on the waxed paper.

Repeat with the remaining banana popsicles. If you need to remelt the chocolate, return the makeshift double boiler to the stovetop burner and warm on low heat until the chocolate melts once more.

Return the frozen chocolate-covered bananas to the freezer until the chocolate sets, about 20 minutes. 

Enjoy!

EXPERT TIPS

• How to store leftover frozen chocolate-covered bananas. If you don't eat these frozen treats right away, store them in a freezer-friendly airtight container or a Ziploc freezer bag in the freezer. 
• Make frozen banana bites. Slice up bananas into ¾ inch slices before freezing and then coat them with melted chocolate and toppings for bite-sized snacks.
• Work fast. For the toppings to stick properly, sprinkle them right after coating the frozen bananas with chocolate because it sets very quickly.
• Use smaller popsicle sticks. They are easier to insert without breaking through the sliced end of the banana.
• How to store leftover melted chocolate. Pour the leftover chocolate into a plastic container and let it cool and solidify. Store in the fridge till you need it to melt again for another frozen fruit recipe or as a topping for your ice cream. Or simply enjoy it as a DIY chocolate bar!

FREQUENTLY ASKED QUESTIONS

Are frozen bananas healthy?

Freezing bananas doesn't affect the calorie count and fiber content of the fruit. In fact, freezing preserves the vitamins and minerals which would otherwise be lost over time in the fresh variety. However, it's best to eat bananas in moderation to avoid potential side effects.

How can you tell if a frozen banana is bad?

Ideally, frozen bananas should be stored in the freezer for no longer than 2-3 months. When taking the frozen fruit out of the freezer, check its consistency. If they're soft and oozing, they have probably gone bad, especially if their insides are dark.

Can frozen bananas make you sick?

Generally, no. However, there are two main exceptions. First, if you eat too many frozen bananas, you may experience side effects like digestive issues, blood sugar spikes, and hyperkalemia from too much potassium. Secondly, if you freeze bananas that have gone bad, thawing the fruit will reactivate the mold microbes, posing a risk of making you sick.

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TRY THESE SNACK RECIPES NEXT:

• First, try this chia pudding recipe that has three yummy variations: the fruit-based dragon fruit and pomegranate, the chocolatey peanut butter cup, and the flavorful apple pie.
• Also, be sure to try my toasted pumpkin seeds (pepitas) recipe. They are crunchy, delicious, and can be seasoned to be sweet or savory.
• Finally, make a batch of these vegan chocolate chip cookies recipe. They're gluten-free with a crispy-chewy texture and lots of chocolate goodness.

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