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My Chocolate Covered Bananas are So Good!
My chocolate covered banana “popsicle” is super easy to prep because I melt the chocolate coating in the microwave instead of using a double boiler. Then, it takes just minutes to dip and decorate the bananas. My kids get a dessert they love, and I get to feed them something wholesome yet fun. It’s a win-win for everyone!
Chocolate Covered Banana Ingredients
- Bananas: You want the bananas to be ripe and firm but not over-ripe because they can be too soft and fall off of the sticks. I like to use ones that have a very yellow peel with a couple of spots of brown. They are still firm but have more natural sweetness than under ripe ones.
- Chocolate: I like to use dark or semi-sweet chocolate chips for this recipe. The slight bitterness works really well with the sweet banana. If you prefer, you can make these with milk or white chocolate.
- Coconut oil: Use extra virgin coconut oil if you can since it’s less processed. Regular will also work if you can’t find this.
Topping Ideas
The topping options are the fun part of these frozen chocolate covered banana pops. There are many ways to top them! Whatever you use, it’s best to keep the toppings mini or crumbled so they stick on easily.
- Chopped peanuts (or hazelnuts, almonds or cashews, etc.)
- Toasted coconut
- Sprinkles
- Sea salt
- Mini chocolate chips
- Cacao nibs
- Sprinkle of warm spices (cinnamon, nutmeg, cardamom)
- A pinch of flaky sea salt
- Caramel sauce drizzle
- Freeze-dried fruit
- Drizzle of nut butter
- Another coating of white chocolate
How to Make Chocolate Covered Bananas
Recipe Tips
- Use a narrow glass for dipping. It works better than a wide glass for dipping the banana all the way in the chocolate. I prefer a mason jar for this. If you don’t have one, just rotate the cup around to make sure to cover the banana.
- Work quickly! The melted chocolate mixture will harden fast, so you want to have everything ready to dip quickly and immediately sprinkle the bananas with your toppings.
- Sprinkle the toppings on top, instead of rolling the banana on the toppings. I find it’s much easier to use my hands and sprinkle the toppings so that they’re evenly coated without making a mess.
- Place the bananas on parchment paper for easy clean up. Make sure to allow any excess dripping before laying the bananas down for best presentation. You can also set them on a cooling wrack without parchment paper to allow the dripping to fall into a baking sheet underneath, but this requires more clean-up.
More Kid-Friendly Treats:
- Cake Pops
- Pancake Dippers
- Birthday Mug Cake
- Brownie Bites
- Banana Oatmeal Cups
- Blueberry Cookies
- Banana Nut Muffins
- Peanut Butter Dip
- Healthy Banana Split
- Strawberry Cupcakes
- Carrot Cake Cookies
- Chocolate Peanut Butter Eggs
If you try this Chocolate Covered Bananas recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Chocolate Covered Banana recipe was originally published on July 18, 2020 and has recently been updated with new photography, step-by-step images, and recipe tips to help make the recipe.
Chocolate Covered Banana Recipe
Video
Ingredients
- 4 ripe but firm bananas
- 8 popsicle sticks or skewers
- 1 ¼ cups semisweet chocolate chips
- 1 tablespoon coconut oil
- ¼ cup chopped toppings peanuts, sprinkles, shredded coconut, sea salt, etc.
Instructions
- Peel the bananas and cut them in half crosswise.
- Line a large baking sheet with parchment paper. Insert a popsicle stick into each banana half. Place them on the prepared baking sheet and freeze for 30 minutes.
- In a microwave-safe tall glass, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until smooth and completely melted.
- Remove bananas from the freezer. Dip each one into the melted chocolate, using a spoon to coat them evenly, if needed. Let excess chocolate drip off before placing the banana back on the parchment paper.
- While the chocolate is still wet, immediately sprinkle chopped peanuts, sprinkles, shredded coconut or sea salt over the bananas. Allow them 5-10 minutes to set at room temperature.
- Enjoy immediately or store in an airtight container in the freezer for up to 3 months.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
