Chocolate Banana Bites (Printable Version)

Frozen banana slices dipped in chocolate and garnished with nuts, coconut, or sprinkles for a delightful snack.

# What You'll Need:

01 - 2 large ripe bananas

02 - 7 ounces semi-sweet or dark chocolate, chopped

03 - 1 tablespoon coconut oil (optional, for smoother coating)

04 - 2 tablespoons chopped nuts (e.g., peanuts, almonds, pistachios)

05 - 2 tablespoons shredded coconut

06 - 2 tablespoons sprinkles

07 - 2 tablespoons crushed freeze-dried berries

01 - Line a baking sheet with parchment paper.

02 - Peel the bananas and cut them into 1/2-inch thick rounds.

03 - Arrange banana slices in a single layer on the baking sheet and freeze for at least 1 hour until firm.

04 - Melt chocolate and coconut oil (if using) in a microwave-safe bowl or double boiler until smooth, stirring well.

05 - Use a fork or toothpick to dip each frozen banana slice into the melted chocolate, letting excess drip off.

06 - Arrange chocolate-covered banana pieces on the parchment-lined baking sheet.

07 - Immediately sprinkle chosen toppings on each coated banana before the chocolate sets.

08 - Return the tray to the freezer for at least 1 hour or until chocolate hardens.

09 - Serve chilled directly from the freezer. Store leftovers in an airtight container in the freezer for up to two weeks.

01 -

They come together in 15 minutes of hands-on time, then the freezer does the real work while you live your life.
Your kitchen smells like a chocolate shop without the pretension or the price tag.
Kids will actually ask for something healthy, and you'll let them think they're getting away with something indulgent.

02 -

Bananas must be frozen solid before dipping, or the heat from the chocolate will soften them into mush—I learned this the messy way my first attempt.
Work quickly when dipping and garnishing; chocolate sets fast, and once it hardens, toppings won't adhere no matter how much you try.
Room-temperature chocolate that's too thin won't coat properly, and chocolate that's too thick creates a chalky, heavy shell instead of a delicate snap.

03 -

For a gourmet touch, drizzle white chocolate over the hardened dark chocolate coating in thin lines, or sprinkle edible gold leaf on top while the chocolate is still tacky.
If your chocolate is too thick and won't coat smoothly, add coconut oil one teaspoon at a time until you reach the perfect consistency; temperature matters more than most people realize, so work in a cool kitchen if possible.