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
You might’ve seen chocolate covered banana pops at the fair or maybe the beach.
And if you’ve ever tried them, you’ll know they’re pretty scrumptious.
They features ripe, sweet bananas coated in dark, dreamy chocolate. Add some chopped nuts for crunch then freeze until solid.
How easy is that?
Plus, you can get creative with all sorts of toppings! Roll them in sprinkles, add some coconut, or drizzle them with white chocolate – the list goes on.
And since you have to freeze them anyway, they make an ideal make-ahead dessert for BBQs and pool parties.
Ingredients
Scroll to the bottom of the page for the full list with measurements.
Until then, here’s what you’ll need to make this healthy no-bake dessert:
- Bananas – Use ripe but firm bananas. They need to be sweet but stable enough to hold their shape.
- Chocolate Chips – Any good quality chocolate works well. Dark, milk, or white, it’s your call.
- Coconut Oil – This magic ingredient makes the chocolate smooth and gives it a perfect snap.
- Toppings – Here’s where you can get creative. Sprinkles, nuts, or even crushed cookies turn these bananas into personalized delights.
You’ll also need:
- Wooden Popsicle Sticks or Skewers – They transform the bananas into easy-to-eat pops, perfect for a mess-free snack.
How to Make Chocolate Dipped Bananas
Follow these steps, and you’ll have a batch ready to gobble up in no time.
1. Peel, slice, and skewer the bananas. Then, lay them on a parchment-lined tray and freeze until solid.
2. Melt the chocolate and coconut oil in 30-second intervals, stirring in between, until smooth.
3. Dip the bananas in the chocolate. Dip them as much or as little as you like, then let the extra chocolate drip off.
4. Add the toppings while the chocolate is wet.
5. Freeze again to harden the chocolate. Keep the banana pops in the freezer until you’re ready to eat.
6. Serve and enjoy this crunchy-creamy dessert!
Topping Ideas
These banana pops are great on their own. I mean, it’s banana and chocolate – how can you go wrong?
But we all know the toppings make the treat, right? So, take it up a notch with some of these yummy ideas:
- Chopped nuts – Think almonds, peanuts, or pecans for a crunchy twist.
- Seeds – From sunflower to sesame, seeds add a nice texture.
- Nut Butter – Melt creamy peanut butter in the microwave, then dip the frozen bananas. Freeze, then dip again in the chocolate. When you take a bit, you’ll have tasty, nutty layers!
- Dried Fruit – Go for raspberries or strawberries for a tart, chewy contrast.
- Shredded Coconut – It gives a tropical flair and sweet chewiness.
- Cacao Nibs – For the chocolate purists wanting that extra cocoa hit.
- Crunchy Flavors – Mix in graham cracker crumbs, cinnamon sugar, or crushed cookeis or pretzels.
Or, like my favorite chocolate covered strawberries, add a drizzle of white chocolate to contrast the dark.
Tips for Success
Make perfect chocolate-covered bananas every time with these handy tips.
- Pick firm bananas. You want them ripe for the sweetness, but they need to be firm. Otherwise, they’ll turn to mush as they thaw.
- Freeze them first. Don’t be tempted to dip room-temperature bananas in chocolate. They won’t hold their shape well.
- Choose quality chocolate. The better the chocolate, the tastier the treat.
- Prep the toppings first. Have them ready to sprinkle as soon as you dip for the perfect coat.
- Use a tall, narrow glass for dipping. This allows you to dip the banana fully in one go without mess.
- Work in batches. As you dip the frozen fruit, the chocolate will start to cool and harden. So, if you have a lot of bananas, only melt one glass of chocolate at a time.
- Sprinkle, don’t roll. Gently sprinkle toppings over the chocolate. That way, they’ll stay nice and smooth.
How to Store Chocolate Dipped Bananas
As mentioned, these are a frozen treat. So:
Store chocolate dipped bananas in a freezer bag. They will keep well for about 2 weeks. After that, the chocolate will start to dull.
More Banana Dessert Recipes
Banana Cake (with Cake Mix)
Banana Milkshake
Banana Pudding Cookies
Strawberry Banana Smoothie
Nilla Wafer Banana Pudding
Chocolate Covered Bananas
Course: DessertCuisine: American8
servings15
minutes2
hours2
hours15
minutesChocolate 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.
Ingredients
4 ripe but firm bananas
8 wooden popsicle sticks or skewers
12 ounces dark or semi-sweet chocolate chips
2 tablespoons coconut oil
Chopped nut, sprinkles, etc, optional
Instructions
- 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.
- Enjoy chocolate covered bananas right from the freezer.
Notes
- Ensure the bananas are not overly ripe; they should be firm enough to hold their shape when dipped and eaten.
