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Frozen Chocolate-Covered Bananas

4.2

(41)

A variety of chocolate covered bananas topped with nuts shredded coconut cookies strawberries and sprinkles.
Photo by Elizabeth Coetzee, Food styling by Mira Evnine

With sweet fruit encased in a chocolate shell, plus all the toppings your heart desires, chocolate-covered bananas are a sweet treat you can prep ahead to please folks of any age. Start with just-ripe bananas, which are pleasingly sweet but able to maintain their structural integrity better than ones covered in brown spots. (Save those overripe ones for your next banana bread.)

We like the contrast of semisweet or bittersweet chocolate here, but you can substitute milk chocolate or even white chocolate if that’s what you prefer. You may see recipes that call for thinning the chocolate with coconut oil, but we recommend vegetable oil here—coconut oil will start to solidify the minute it hits the frozen banana, preventing you from getting a good coating of your assorted toppings. Either way, there’s no need to worry about tempering the chocolate—the oil will keep it glossy no matter what. To melt chocolate without a microwave, set a double boiler over medium heat and stir with a wooden spoon or nonreactive rubber spatula until smooth.

This crowd-pleasing dessert recipe serves four and is easily doubled or tripled for a party or playdate. Leftovers keep for up to a week in the freezer. For smaller hands and mouths, chocolate-covered frozen banana pops may be a bit much, but chocolate-covered banana bites are equally beloved: Use a fork to move banana slices in and out of the chocolate mixture and garnish just one side with the toppings of your choice.

Recipe information

  • Total Time

    1 hour

  • Yield

    4 servings

Ingredients

2 firm-ripe bananas
6 oz. dark chocolate, chopped, or semisweet chocolate chips
2 Tbsp. vegetable oil
Granola; chopped toasted pecans, walnuts, pistachios, hazelnuts, or peanuts; flaked or shredded coconut; crushed freeze-dried berries or cookies (such as shortbread, vanilla wafers, Oreos, or graham crackers); flaky sea salt; mini peanut butter chips; or sprinkles (about ½ cup; optional)

Preparation

  1. Step 1

    Line a baking sheet with nonstick foil or parchment paper. Cut 2 firm-ripe bananas in half and insert a popsicle stick into the cut side of each. Place banana pops on prepared baking sheet and freeze for 15 minutes.

    Step 2

    Microwave 6 oz. dark chocolate, chopped, or semisweet chocolate chips, and 2 Tbsp. vegetable oil in a deep measuring jug in 30-second intervals, stirring between each, until melted and smooth. (Alternatively, melt chocolate and oil in a heatproof bowl set over a pot of simmering water—do not let water touch bowl—and pour chocolate mixture into a tall, narrow heatproof glass.)

    Step 3

    One at a time, dip each banana half in melted chocolate, let excess chocolate drip back into the jug, then quickly sprinkle with granola; chopped toasted pecans, walnuts, pistachios, hazelnuts, or peanuts; flaked or shredded coconut; crushed freeze-dried berries or cookies (such as shortbread, vanilla wafers, Oreos, or graham crackers); flaky sea salt; mini peanut butter chips; or sprinkles (if using). Freeze until chocolate sets, about 30 minutes. Serve or freeze in an airtight container for up to a week.

    Photo by Elizabeth Coetzee, Food styling by Mira Evnine

    Editor’s note: This recipe for chocolate-covered bananas was first printed in the September 2007 issue of ‘Cookie.’ Head this way for more of our favorite chocolate dessert recipes

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  • So yummy, but I only used 2 teaspoons of oil. They turned out perfectly. Using 60% cacao chocolate made them decadent.

    • shabbydiva

    • Coral Gables, FL

    • 9/5/2007

  • use good quality chocolate with a splash of Grand Marnier or Cruzan or Baileys or.... for a great adult summer treat. "ALMOST better than s**!"

    • Anonymous

    • hot & humid heartland

    • 9/5/2007

  • the banana were way too hard, would leave out a while before serving, most people just ate the chocolate and nuts off the banana.

    • euschneider

    • 9/16/2007

  • Really good! My friend's mom just loved them and ate four. I had a very fun time making them and they were very easy. They are also healthy compared to other chocolate desserts. Taste great on a hot, summer day.

    • rachieq32

    • Cary, NC

    • 10/26/2007

  • was so great i will so try this again my whole family loved them though i did not add anything as a topping they were dilisous with only chocolate and btw kepp em froozen or they turn to mush

    • swsddancer

    • Massachusettes

    • 2/24/2008

  • My children and I had a great time making these a few different ways. The best was making a strawberry banana kebob dipping in chocolate and rolling in coconut & crushed pecans =)

    • Anonymous

    • Stillwater NJ

    • 4/9/2008

  • I did this once before and the bananas were rock-solid, and then when they are finally soft enough to eat they are just mush. I suggest not freezing, but just refrigerating them, because in theory it's delicious but mushy banana is gross. MUCH better if you don't actually freeze them

    • stoolwalker

    • Ontario, CA

    • 10/6/2008

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