Chocolate-Dipped Frozen Banana Bites
These creamy, dreamy frozen chocolate banana bites are sure to make the rest of your summer more delicious. Easy enough to make for the kids on a whim, and delicious enough for the grown-ups to eat straight from the freezer when the kids aren’t looking, these are sure to be a hit. They’re a riff on the famous Trader Joe’s “Gone Bananas”—with an even more tasty addition of a white chocolate drizzle to take these to the next level.
You’d think this would be a great recipe to use up too-ripe bananas, but resist the urge. The method will still work, but fresh bananas hold up much better and give you a fresher treat. Freezing the slices beforehand makes the treats edible as soon as you put the chocolate on, but feel free to dip unfrozen slices then freeze for later. This recipe makes slices from just one banana, but feel free to scale up and up and up. Still, since the chocolate will eventually seize because of the moisture in the bananas, I recommend making this in one-banana batches.
Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just stuff like bananas and chocolate. Want even more GF desserts for summer? Check out Natalie’s recipe for Sweet Tea Slushies.
- 1 firm but ripe banana
- 1 cup chocolate chips (dark or milk)
- 1 tablespoon coconut oil
- ¼ cup white chocolate chips (look for white chocolate with cocoa butter in the ingredients)
- 1 teaspoon coconut oil
- Slice the banana into thick slices. Place in a single layer on a baking dish in the freezer until solid, at least 1 hour. Leave in the freezer until the moment you’re ready to dip them in chocolate.
- Meanwhile, melt the chocolate chips and coconut oil in a small bowl in the microwave, 30 seconds at a time, stirring until smooth. Let cool slightly. Use a fork to dip each frozen banana slice in the chocolate coating and place on a parchment-covered surface in the freezer to firm up.
- Once you’ve dipped all of the slices, microwave the white chocolate chips and teaspoon of coconut oil until smooth, about 30 seconds total. Transfer to a small plastic baggie and snip a tiny bit of one corner off to make a piping bag. Pipe over the slices.
- These can (and should!) be eaten as soon as the chocolates harden to keep the inside frozen. You can also refreeze in a single layer and eat as you crave them straight from the freezer.
