Ingredients
Scale
- 3 large Ripe Bananas: Choose bananas that are firm but ripe (yellow with a few brown spots is ideal) for the best flavor and texture. Avoid overly mushy or green bananas.
- 1 cup (about 6 ounces or 170g) Semi-Sweet Chocolate Chips: Quality chocolate makes a difference; use chips or a chopped chocolate bar designed for melting. Milk or dark chocolate can also be used based on preference.
- 1 tablespoon Coconut Oil (or vegetable oil): This is optional but highly recommended. It helps the chocolate melt smoothly and creates a thinner, glossier coating that hardens nicely.
Instructions
- Prepare the Baking Sheet: Line a large baking sheet or tray with parchment paper or wax paper. This is crucial to prevent the banana slices from sticking after freezing. Ensure the baking sheet fits comfortably in your freezer.
- Slice the Bananas: Peel the bananas and slice them into rounds, about 1/4 to 1/2 inch thick. Consistent thickness helps them freeze evenly and makes for uniform bites. Thicker slices are a bit more substantial, while thinner ones offer a higher chocolate-to-banana ratio. Aim for around 1/4 inch for a good balance.
- First Freeze: Arrange the banana slices in a single layer on the prepared baking sheet, ensuring they are not touching each other. If they touch, they might freeze together. Place the baking sheet in the freezer for at least 1-2 hours, or until the banana slices are completely firm. This initial freezing step is vital; dipping room temperature or partially frozen bananas will result in a melty mess and the chocolate won’t set properly. Frozen slices provide a cold surface for the chocolate to adhere to and harden quickly.
- Melt the Chocolate: Once the bananas are solidly frozen, prepare the chocolate. Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave on medium power (or 50%) for 30-second intervals, stirring well after each interval. Continue until the chocolate is almost completely melted and smooth. Be careful not to overheat or scorch the chocolate. Alternatively, you can use a double boiler: place the chocolate and oil in a heatproof bowl set over a saucepan of simmering (not boiling) water, ensuring the bottom of the bowl doesn’t touch the water. Stir constantly until melted and smooth. The coconut oil helps create a fluid, easy-to-dip consistency and adds a lovely sheen.
- Dip the Banana Slices: Remove the baking sheet with the frozen banana slices from the freezer. Working quickly (as the bananas will start to thaw and the chocolate can begin to harden), use a fork, toothpick, or small tongs to dip each frozen banana slice into the melted chocolate. Ensure the slice is fully coated, or dip halfway if preferred. Gently tap the fork against the side of the bowl to allow excess chocolate to drip off. This prevents thick puddles from forming under the slices on the baking sheet.
- Place Back on Baking Sheet: Carefully place the chocolate-coated banana slice back onto the parchment-lined baking sheet. Repeat the dipping process with the remaining frozen banana slices, arranging them in a single layer without touching.
- Optional Toppings: If you want to add toppings like chopped nuts, sprinkles, shredded coconut, or sea salt, sprinkle them onto the chocolate-covered slices immediately after dipping, while the chocolate is still wet. It will harden quickly on the cold banana, so timing is key.
- Final Freeze: Once all slices are dipped (and topped, if desired), return the baking sheet to the freezer. Freeze for at least another 30-60 minutes, or until the chocolate coating is completely hard and the banana slices are frozen solid again.
- Storage: Once fully frozen, transfer the chocolate covered banana slices to an airtight container or freezer-safe bag. Layer them between sheets of parchment paper if needed to prevent sticking. Store them in the freezer until ready to serve.
Nutrition
- Serving Size: one normal portion
- Calories: 200