Frozen Chocolate Covered Bananas
These Frozen Chocolate-Covered Bananas are the perfect healthy sweet treat for kids. They're great for kids' parties and easy to make with three simple ingredients: bananas, melted chocolate, and toppings of your choice!
Servings: 8
Calories: 373kcal
Ingredients
- 4 bananas , peeled and cut in half (see note)
- 2 cups dairy free chocolate chips , any kind works (use 3 tablespoons if just drizzling)
- drizzle of coconut oil , optional to thin out chocolate and make it easier to work with
- 8 cake pop or crafts sticks
Optional Toppings (use more of each if just using one)
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons finely chopped dried fruit
- 2 tablespoons nuts of choice
- 2 tablespoons sprinkles
- 2 tablespoons crushed cookies
Instructions
- Line a rimmed baking pan with parchment paper. Insert sticks halfway into cut ends of bananas; place on prepared pan.
- Heat chocolate chips (with oil if using) in a small microwave-safe bowl in microwave oven on high 30 seconds or until melted, stirring every 10 seconds. You can also do this on the stove.
- Drizzle bananas with chocolate or dip them in to coat fully, depending on what you prefer. If dipping you can hold them by the stick just be careful it doesn't slip out.
- Sprinkle the bananas with toppings of choice.
- Freeze at least 2 hours before serving.
Notes
- My #1 Secret Tip for making Frozen Chocolate Covered Bananas is to use bananas that are ripe but still nice and firm. When the bananas are just a little spotted and not too soft, they hold up so much better on the stick and are easier for little hands to dip into the chocolate. I tell my kids that these are the “just right” bananas because they are sweet enough to taste like dessert but strong enough to stay on the stick while we roll them in toppings. It makes the whole process smoother and a lot more fun for everyone.
- Prep the toppings first: I set out little bowls of toppings before dipping so the kids can sprinkle quickly while the chocolate is still soft.
- Use parchment paper: I line my tray with parchment to keep the bananas from sticking to the pan as they freeze.
- Thin the chocolate if needed: Sometimes I stir in a drizzle of coconut oil when melting the chocolate so it coats the bananas smoothly.
- Double batch for later: I usually make extras and freeze them in a container so I have snacks ready for another day.
Nutrition
Calories: 373kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 211mg | Fiber: 6g | Sugar: 35g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg