I just made Chocolate Covered Bananas that freeze into crunchy fudgy bars so good I ate three before anyone noticed.
I am obsessed with frozen chocolate bananas because they slap hard on a hot day and feel like an instant dessert. I love the way gooey semi sweet chocolate chips turn crunchy in the freezer and how ripe bananas give that sweet, soft center.
Chocolate Covered Bananas are my go-to when I want something dumbly satisfying and not too fancy. But I do get a little dramatic about textures.
Sticky chocolate, cold bite, that mellow banana hitting you. And I never feel bad handing one to friends.
Pure, stupidly simple Frozen Banana Treats that actually hit every single time, seriously.
Ingredients
- Ripe bananas: creamy, naturally sweet base that freezes nicely, like a frozen candy bar.
- Semi sweet or dark chocolate: rich coating, a satisfying snap when you bite it.
- Coconut or vegetable oil: thins the chocolate, makes it glossy and easier to coat.
- Vanilla extract: Basically a little warmth and roundness, but totally optional.
- Popsicle sticks or skewers: Makes them fun to eat, perfect for kids and parties.
- Chopped peanuts or almonds: Adds crunch and a salty contrast to the sweet.
- Shredded coconut: Chewy texture and tropical vibe, kind of beachy and fun.
- Colorful sprinkles: Bright, playful look — kids will lose their minds over these.
- Crushed cookies or graham crackers: Basically cookie crumbs for extra crunch and nostalgia.
- Flaky sea salt: A tiny pinch wakes up the chocolate and balances sweetness.
Ingredient Quantities
- 6 ripe bananas, medium size (firm but sweet)
- 10 oz (280 g) semi sweet chocolate chips or chopped dark chocolate
- 1 tbsp coconut oil or vegetable oil, to thin the chocolate
- 1 tsp vanilla extract, optional but nice
- 12 popsicle sticks or wooden skewers (if you cut bananas in half)
- 1/2 cup chopped peanuts or almonds, optional
- 1/2 cup shredded coconut, optional
- 1/4 cup colorful sprinkles, optional
- 1/2 cup crushed cookies or graham crackers, optional
- Pinch of flaky sea salt, optional
How to Make this
1. Peel bananas and either leave whole or cut in half; insert popsicle sticks or skewers into the flat end so they stand up straight, then place on a baking sheet lined with parchment and freeze 30 to 60 minutes until firm.
2. Chop chocolate if using bars, then melt chocolate and coconut or vegetable oil together: use a double boiler over barely simmering water stirring until smooth, or microwave in 20 second bursts stirring between each until melted; stir in vanilla if using.
3. Work fast but carefully: remove a few frozen bananas at a time so they don’t thaw, hold by the stick and dip into the melted chocolate, turning to coat fully; let excess drip off.
4. If chocolate is too thick, warm it a few seconds more; if it starts getting grainy or seizing, add a tiny bit more oil and stir until smooth.
5. Immediately sprinkle or press on any toppings you want like chopped nuts, shredded coconut, sprinkles, or crushed cookies while the chocolate is still soft so they stick.
6. Place coated bananas back on the parchment in a single layer and sprinkle a tiny pinch of flaky sea salt on any pieces you want a salty sweet mix.
7. Once all are coated, freeze the tray at least 1 hour until the chocolate is fully set and bananas are rock solid.
8. Store finished chocolate covered bananas in an airtight container or freezer bag with parchment between layers in the freezer for up to 2 weeks; let sit a minute at room temp before eating so they’re easier to bite.
9. Tips: keep bananas very cold so chocolate sets quickly, work in batches to avoid thawing, and wipe the stick area before sticking into the banana if it gets messy so they hold better.
10. For kids or parties cut bananas in half before inserting sticks so they’re bite sized, and if you want a fancier shell drizzle leftover melted chocolate over the set bars and refreeze a few minutes.
Equipment Needed
1. Baking sheet lined with parchment paper — for freezing and setting the bananas
2. Sharp knife and cutting board for halving bananas or chopping chocolate
3. Popsicle sticks or wooden skewers (about 12) to hold the bananas
4. Microwave safe bowl or heatproof bowl for a double boiler to melt chocolate
5. Small saucepan to simmer water under the double boiler (or to hold for melting)
6. Rubber spatula or spoon for stirring the chocolate and scraping the bowl
7. Small bowls or plates for toppings like nuts, sprinkles, coconut, crushed cookies
8. Airtight container or freezer bags plus extra parchment to store finished bananas
FAQ
Frozen Chocolate Covered Bananas Recipe Substitutions and Variations
- Semi sweet chocolate chips or chopped dark chocolate: you can use milk chocolate or white chocolate instead, or melt 3 tbsp cocoa powder with 2 tbsp butter and a little powdered sugar to make a quick coating.
- 1 tbsp coconut oil or vegetable oil: swap with melted butter, light olive oil, or a spoon of coconut cream if you want richer flavor.
- 12 popsicle sticks or wooden skewers: use chopsticks, sturdy toothpicks for small bites, or just cut the bananas in half and freeze them in paper cups without sticks.
- 1/2 cup chopped peanuts or almonds: for nut-free options try crushed pretzels, sunflower seeds, or extra shredded coconut.
Pro Tips
1) Freeze bananas till rock solid, not just firm. If they’re still a little soft the chocolate will slide off. Work in small batches so each banana stays super cold.
2) Keep the chocolate thin but not watery. Melt with just a teaspoon more oil if needed, warm in 10 to 15 second bursts, and stir. If it starts to seize add a tiny bit of oil and keep stirring till smooth.
3) Double coat for a thicker shell: dip once, freeze 5 to 10 minutes till set, then dip again. It gives a nicer crunch and holds toppings better, but dont skip chilling between coats.
4) Prep your toppings and a clean tray before you start. Once the chocolate hits the banana you have seconds to press on nuts or sprinkles. Wipe any sticky mess off the stick so they stay easy to hold.
Frozen Chocolate Covered Bananas Recipe
I just made Chocolate Covered Bananas that freeze into crunchy fudgy bars so good I ate three before anyone noticed.
12
servings
175
kcal
Equipment: 1. Baking sheet lined with parchment paper — for freezing and setting the bananas
2. Sharp knife and cutting board for halving bananas or chopping chocolate
3. Popsicle sticks or wooden skewers (about 12) to hold the bananas
4. Microwave safe bowl or heatproof bowl for a double boiler to melt chocolate
5. Small saucepan to simmer water under the double boiler (or to hold for melting)
6. Rubber spatula or spoon for stirring the chocolate and scraping the bowl
7. Small bowls or plates for toppings like nuts, sprinkles, coconut, crushed cookies
8. Airtight container or freezer bags plus extra parchment to store finished bananas
Ingredients
6 ripe bananas, medium size (firm but sweet)
10 oz (280 g) semi sweet chocolate chips or chopped dark chocolate
1 tbsp coconut oil or vegetable oil, to thin the chocolate
1 tsp vanilla extract, optional but nice
12 popsicle sticks or wooden skewers (if you cut bananas in half)
1/2 cup chopped peanuts or almonds, optional
1/2 cup shredded coconut, optional
1/4 cup colorful sprinkles, optional
1/2 cup crushed cookies or graham crackers, optional
Pinch of flaky sea salt, optional
Directions
- Peel bananas and either leave whole or cut in half; insert popsicle sticks or skewers into the flat end so they stand up straight, then place on a baking sheet lined with parchment and freeze 30 to 60 minutes until firm.
- Chop chocolate if using bars, then melt chocolate and coconut or vegetable oil together: use a double boiler over barely simmering water stirring until smooth, or microwave in 20 second bursts stirring between each until melted; stir in vanilla if using.
- Work fast but carefully: remove a few frozen bananas at a time so they don't thaw, hold by the stick and dip into the melted chocolate, turning to coat fully; let excess drip off.
- If chocolate is too thick, warm it a few seconds more; if it starts getting grainy or seizing, add a tiny bit more oil and stir until smooth.
- Immediately sprinkle or press on any toppings you want like chopped nuts, shredded coconut, sprinkles, or crushed cookies while the chocolate is still soft so they stick.
- Place coated bananas back on the parchment in a single layer and sprinkle a tiny pinch of flaky sea salt on any pieces you want a salty sweet mix.
- Once all are coated, freeze the tray at least 1 hour until the chocolate is fully set and bananas are rock solid.
- Store finished chocolate covered bananas in an airtight container or freezer bag with parchment between layers in the freezer for up to 2 weeks; let sit a minute at room temp before eating so they’re easier to bite.
- Tips: keep bananas very cold so chocolate sets quickly, work in batches to avoid thawing, and wipe the stick area before sticking into the banana if it gets messy so they hold better.
- For kids or parties cut bananas in half before inserting sticks so they’re bite sized, and if you want a fancier shell drizzle leftover melted chocolate over the set bars and refreeze a few minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 84g
- Total number of serves: 12
- Calories: 175kcal
- Fat: 7.6g
- Saturated Fat: 3.9g
- Trans Fat: 0g
- Polyunsaturated: 0.54g
- Monounsaturated: 2.25g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 328mg
- Carbohydrates: 27.5g
- Fiber: 3g
- Sugar: 18.2g
- Protein: 1.8g
- Vitamin A: 38IU
- Vitamin C: 5mg
- Calcium: 16.1mg
- Iron: 0.97mg
