chocolate covered bananas

These Chocolate Covered Banana Pops are the perfect 3-ingredient summer treat! A healthy &amp; wholesome snack for both kids and adults.

Chocolate Covered Banana Pops

bananas (should have some spots, but still be firm)

(225 g) chopped high-quality vegan chocolate*

refined coconut oil*

peanuts,

Prep

Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a popsicle stick or wooden skewer into the cut side of each half. Place the bananas on the baking sheet with space in between them, and freeze for at least 4 hours, or up to 2 days in advance. After 2 days, the bananas start to get a little icy with no coating.

Melt the Chocolate: 

use either a double boiler or the microwave to melt the chocolate:

Double-Boiler – fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a simmer over high-heat, then reduce the heat to medium-low. While the water is warming, add the chocolate and coconut oil to the glass bowl. Use a clean and dry spatula to stir frequently, until the chocolate is around 80% melted. Then, carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Dunk + Decorate: 

Remove the bananas from the freezer once the chocolate has fully melted. Hold each banana over the bowl of melted chocolate and use a large spoon or soup ladle to pour the chocolate over each side of the banana. Hold the banana upside down over the bowl for a few seconds afterwards, to let any extra chocolate drip off. Return the banana to the parchment paper and repeat with the remaining bananas. (Note: I recommend pouring the chocolate over the bananas instead of dunking because it keeps the temperature of the unused melted chocolate higher, meaning it won&#8217;t start to thicken on you as you work. If you dunk a frozen banana into the bowl of chocolate, it will start to cool and harden).

Serve: 

serve immediately, or store in the freezer until you are ready to enjoy. Once the chocolate has hardened, the banana pops can be stored in a freezer-safe bag for up to two weeks.

Chocolate covered bananas are the perfect 3-ingredient, no-bake summer dessert. Cold, sweet, and creamy, they're so easy to make, even kids can do it.

Chocolate Covered Bananas

bananas

wooden popsicle sticks

chocolate chips

coconut oil

Chopped nut, sprinkles, etc, optional

Peel the bananas and cut them in half, width-wise. Gently insert a wooden stick into the cut-end of each banana half, making sure it's firmly in place.

Arrange the banana pops on a baking sheet lined with parchment paper. Freeze for about 1 hour or until firm.

Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.

Dip each frozen banana half into the melted chocolate, turning to coat it evenly. Let the excess chocolate drip off.

Before the chocolate sets, sprinkle over any toppings, if using.

Place the chocolate-covered bananas back on the parchment paper-lined baking sheet. Freeze until the chocolate is set and the bananas are solid, about 1 hour.

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Chocolate Covered Bananas

Top 2 chocolate covered bananas recipes from across the web

The most viewed chocolate covered bananas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Covered Banana Pops

Chocolate Covered Bananas

The most viewed chocolate covered bananas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine