So... Frozen Banana Chocolate Bites? Oh, Absolutely
Right, so I started making these frozen banana chocolate bites ages ago—probably because someone forgot to eat the bananas (looking at you, Matt) and I didn't feel like baking banana bread for the third time that month. Actually, the first time I made them, the chocolate totally seized up and I nearly gave up. But my stubborn streak won, and now they're basically my secret weapon snack. Or, like, not so secret, because my kids found the stash within hours. The point is, if you can melt chocolate and freeze bananas, you’ve basically got this. And if you can’t, well, I’ll try to walk you through it, missteps and all.
Why I Keep Making These (Even When I Mess Up)
I make this when the afternoon snack blues hit (you know the ones). My family goes crazy for these because, and I’m quoting here, “they taste like little ice cream bites, only banana-y!” Honestly, sometimes I just want something sweet but not the sugar bomb from the bakery down the block. And these guys? Perfect. The only frustration I have is when the chocolate doesn’t stick (it happens, don’t worry). Or when I think I’ll save some for later...and then I don’t, because, well, self control is overrated.
What You'll Need (And What I Sometimes Swap In)
- 2–3 ripe(ish) bananas (the kind with a few freckles, but not mush—though to be honest, I’ve used the super ripe ones in a pinch and they’re fine, just messier)
- 200g dark chocolate (I usually go for 70%—or whatever’s on sale; my grandmother always insisted on Lindt, but, let’s be real, I use Aldi’s sometimes)
- 1 tablespoon coconut oil (optional, but makes it smoother—sometimes I just use a splash of olive oil, don’t tell anyone)
- A handful of chopped nuts (almonds, peanuts, or none at all if you hate nuts. I tried it with seeds once—meh.)
- Sea salt flakes (my guilty pleasure, but regular table salt works just as well, probably)
- Sprinkles or shredded coconut (my kids lobbied for both, so now they’re a ‘sometimes’ thing)
How I Actually Make Frozen Banana Chocolate Bites
- Slice the bananas into chunky coins (about 1.5cm thick, but I just eyeball it). Lay them out on a baking tray lined with parchment. Don’t worry if they’re a bit wonky—it all gets covered in chocolate.
- Freeze the banana coins for at least 1 hour. Or longer, if you forget about them, which I’ve definitely done. They should be solid, not just cold. This is weirdly important or the chocolate will slide right off.
- Melt your chocolate with the coconut oil. I usually do this in a heatproof bowl over simmering water (the fancy way), but sometimes I just microwave it in 30-second blasts, stirring each time. Actually, it’s easier in the microwave, just don’t burn it or you’ll be sad.
- Dip your banana coins into the melted chocolate, turning them around with two forks. I still make a mess every time. Place them back on the tray. This is where I usually sneak a taste (don’t skip this step, obviously).
- Sprinkle nuts, salt, or whatever toppings you fancy over the top while the chocolate’s still melty. Or just leave them plain if you’re a banana purist (no judgment).
- Back into the freezer they go for at least 30 minutes. Sometimes the chocolate gets that weird white bloom if left too long, but it’s still tasty.
Stuff I've Learned (Mostly the Hard Way)
- If you try to dip warm banana slices, you’ll just get slippery mush. Trust me.
- Don't skimp on the parchment paper—otherwise you'll be chiseling chocolate off a tray for ages.
- Sometimes I forget the coconut oil; honestly, the chocolate still works but it’s not as glossy. So, no stress.
Things I've Tried (Not All Winners, I’ll Admit)
- Once I rolled the chocolate-covered bites in crushed pretzels—fabulous with a movie, but messy as heck.
- Peanut butter inside, sandwiched between two banana coins, then dipped. Bit fiddly, but wow. (Don’t do this if you’re already in a rush.)
- I tried vegan chocolate chips once—they worked, but melted weirdly. Next time, I’d probably stick with regular chocolate and skip the drama.
Do You Need Fancy Gear? (Not Really)
I use a regular old baking tray and parchment, and just a bowl for melting. No double boiler? No biggie. Just use a microwave-safe bowl—just keep an eye on it so you don't end up with chocolate lava rock. If you’ve only got wax paper, it sorta works. Once I used foil—it stuck, but the bites still tasted good, so there’s that.
How to Store (In Theory)
Okay, you’ll want to store these in an airtight container in the freezer. They’ll keep for a few days, probably a week. But honestly, in my house, it never lasts more than a day (I blame the midnight snackers—okay, it’s me). If they start to sweat when you take them out, just let them sit a minute before eating, so you don’t break a tooth.
How I Like to Serve (And a Weird Family Tradition)
I usually just pile them in a bowl and let everyone have a free-for-all. But, on Sunday movie nights, we sometimes sandwich them between graham crackers for a DIY banana s'more thing. My aunt dips hers in hot coffee—don’t knock it till you try it.
Pro Tips (Learned by Failing)
- I once tried to rush the freezing step. Regretted it, because the chocolate slid right off and I ended up with chocolate puddles. Just wait the extra 30 minutes, it’s worth it.
- If the chocolate seizes, add a splash more oil and stir like mad—it might come back to life, or it might not, but that’s just how it is sometimes.
Frequently Asked (Or Yelled at Me) Questions
- Can I use milk chocolate? Oh, for sure. The kids actually prefer it. It’s sweeter, but if that’s your thing, go for it.
- Do I have to freeze the bananas first? Yes. I’ve tried skipping this (lazy day), and it was just a sticky mess, so don’t.
- Do they get super hard? Kind of, but once you let them sit out for a couple minutes, they’re the perfect texture—like a creamy popsicle.
- Can I make these ahead? Yep! In fact, I think they taste better the next day. Or maybe that's just me.
- Where do you get your chocolate? I usually buy it online—try Chocolate Trading Co. or, when I’m feeling fancy, Hotel Chocolat’s baking range. But in a pinch, whatever’s in the cupboard works.
- Can I make these with other fruit? Honestly, I tried strawberries once and the chocolate wouldn’t stick. Maybe grapes? Haven’t tried, but if you do, let me know.
Oh, and one time I tried to make these with carob chips because someone said it was 'healthier.' Let's just say the dog wouldn't even eat them (he’s normally not picky). So, that’s a no from me.
Anyway, hope you love these frozen banana chocolate bites as much as we do! If you come up with a wild twist, send it my way—I love a kitchen experiment, even if it fails spectacularly now and then.
Ingredients
- 3 ripe bananas
- 200 g dark chocolate chips
- 1 tablespoon coconut oil
- 3 tablespoons chopped roasted peanuts
- 2 tablespoons shredded coconut
- 2 tablespoons mini chocolate chips
- 1 tablespoon sprinkles (optional)
- Parchment paper
Instructions
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1Peel the bananas and slice them into ½-inch thick rounds.
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2Line a baking sheet with parchment paper and arrange the banana slices in a single layer.
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3In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until smooth and melted.
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4Dip each banana slice halfway into the melted chocolate, letting excess drip off. Place back on the parchment-lined tray.
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5Sprinkle the chocolate-covered side with chopped peanuts, shredded coconut, mini chocolate chips, or sprinkles as desired.
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6Freeze the banana bites for at least 2 hours or until firm. Serve frozen and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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