Name: Frozen Banana Chocolate Chips
Ingredients: 4 large, ripe bananas: The ideal bananas for this recipe are bright yellow with a few brown freckles. This level of ripeness ensures they are naturally sweet and have a creamy, less starchy texture when frozen. Overly brown or mushy bananas can be difficult to slice and may result in a less pleasant texture.; 2 cups (approx. 12 ounces or 340g) of high-quality chocolate chips: Semi-sweet or dark chocolate chips (60-70% cacao) work best. The slight bitterness of dark chocolate beautifully balances the sweetness of the ripe bananas. Using good quality chocolate ensures it melts smoothly and creates a delicious, crisp shell.; 2 teaspoons of coconut oil: This is the secret ingredient for a perfect chocolate shell. Coconut oil helps to thin the melted chocolate, making it easier to dip the banana slices. More importantly, it helps the chocolate harden quickly and provides that satisfying “snap” when you bite into it. You can use refined (no coconut flavor) or unrefined (slight coconut flavor) based on your preference.

Ingredients

Scale

4 large, ripe bananas: The ideal bananas for this recipe are bright yellow with a few brown freckles. This level of ripeness ensures they are naturally sweet and have a creamy, less starchy texture when frozen. Overly brown or mushy bananas can be difficult to slice and may result in a less pleasant texture.
2 cups (approx. 12 ounces or 340g) of high-quality chocolate chips: Semi-sweet or dark chocolate chips (60-70% cacao) work best. The slight bitterness of dark chocolate beautifully balances the sweetness of the ripe bananas. Using good quality chocolate ensures it melts smoothly and creates a delicious, crisp shell.
2 teaspoons of coconut oil: This is the secret ingredient for a perfect chocolate shell. Coconut oil helps to thin the melted chocolate, making it easier to dip the banana slices. More importantly, it helps the chocolate harden quickly and provides that satisfying “snap” when you bite into it. You can use refined (no coconut flavor) or unrefined (slight coconut flavor) based on your preference.

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Instructions

Prepare the Baking Sheet: Begin by lining a large baking sheet or tray with parchment paper or wax paper. This is a crucial step that prevents the banana slices from sticking to the tray after freezing, making them easy to remove for dipping. Ensure the baking sheet will fit comfortably in your freezer.
Slice the Bananas: Peel the four ripe bananas. Using a sharp knife, slice them into rounds that are approximately 1/4 to 1/2 inch thick. Try to keep the slices as uniform in thickness as possible. This ensures they all freeze at the same rate and provides a consistent banana-to-chocolate ratio in every bite. Thinner slices will be more delicate, while thicker slices will have a creamier, more banana-forward flavor.
First Freeze: Arrange the banana slices in a single layer on the prepared baking sheet. Make sure the slices are not touching each other, as this will cause them to freeze into a large clump. Place the baking sheet in the freezer for at least 1 to 2 hours. The goal is for the banana slices to be frozen solid. This step is vital because a frozen banana is firm and won’t turn to mush when dipped into the warm, melted chocolate.
Melt the Chocolate: When the bananas are almost completely frozen, it’s time to melt the chocolate. You can do this using a microwave or a double boiler.
- Microwave Method: Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval. It’s important not to overheat the chocolate. Continue until the chocolate is about 90% melted, then remove it from the microwave and stir continuously until the residual heat melts the remaining chips, resulting in a smooth, glossy liquid.
- Double Boiler Method: If you don’t have a microwave or prefer a gentler heating method, set up a double boiler. Fill a small saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl (that fits snugly on top of the saucepan without touching the water) over the simmering water. Add the chocolate chips and coconut oil to the bowl. Stir frequently until the chocolate is completely melted and smooth.
Dip the Bananas: Remove the baking sheet of frozen banana slices from the freezer. Working quickly so the bananas don’t thaw, dip each frozen slice into the melted chocolate. A good technique is to drop a slice into the chocolate, use a fork to flip it over to coat completely, and then lift it out with the fork. Gently tap the fork against the side of the bowl to allow any excess chocolate to drip off.
Second Freeze to Set: Place the chocolate-covered banana slice back onto the parchment-lined baking sheet. Repeat the process with the remaining banana slices. If you want to add toppings like sprinkles or chopped nuts, sprinkle them on immediately after dipping, before the chocolate has a chance to set.
Final Freeze and Storage: Once all the slices are dipped and arranged back on the baking sheet, return the sheet to the freezer for a final freeze of at least 30 minutes. This will ensure the chocolate shell is completely hard and set. After this final freeze, you can transfer the frozen banana chocolate chips into an airtight container or a freezer-safe bag for long-term storage.

Nutrition

Serving Size: one normal portion
Calories: 220