Chocolate-Covered Bananas, a delicious frozen dessert, perfect as a healthy summer treat for kids and grown-ups alike. Made with only 2 ingredients, but it can be garnished with desiccated coconut, chopped nuts, sprinkles or anything else you fancy.
Summer is the perfect time for frozen desserts - not that we don't have any during winter though, my girls have ice cream pretty much all year round. But, of course, they are so welcome on a hot summer's day (not that we have many over here, but hey!).
Homemade treats are the best though, they are a lot healthier, and perfect for little tummies too. And these frozen bananas are absolutely the best, especially for teething babies or energy-filled toddlers who need to cool down. You can leave them without the chocolate, if you want, otherwise the melted chocolate gives them just a tiny little naughty touch.
Even with the chocolate, they are still tons healthier than any other frozen dessert you can get from the shops, that's for sure. And one tip here: if you use the sticks to hold them, add them before freezing the bananas, otherwise it's pretty difficult to do so after.
These chocolate-covered frozen bananas are brilliant for any kids' party, birthdays, or any other summer celebration. They are sweet, but not overly so, and can be frozen for long in a plastic container.
Step-by-step photos and isntructions
It's best to use really ripe bananas, they are super sweet and make the perfect frozen treat. Just make sure it doesn't have any black spots on them though.
- peel and chop the bananas in half
- add an ice lolly stick/craft stick or break a skewer stick in half and insert it into each half
- freeze them for at least 4 hours or overnight
NOTE! You can place the bananas on a non-stick paper or add them to a freezer bag
- to melt the chocolate, break it into pieces and add it to a bowl that is set over a pot of simmering water
- leave it to melt until smooth
- dip the frozen bananas into the melted chocolate, then sprinkle them with desiccated coconut, chopped nuts or sprinkles
- arrange on a non-stick paper, and freeze again until the chocolate is set
Melting the chocolate to the right consistency can be a pain, but it's best not to add anything else to the chocolate, like milk or cream, otherwise it will be runny and not stick to the bananas properly.
If you think the bananas can do with more coating, freeze them for half an hour, then dip them again in chocolate, and freeze again. The double coating should help.
The same process can be used for freezing and coating any other fruit of your choice: strawberries, or any other berries are perfect here, and a great favourite with kids too. And grown ups as well, especially as a romantic dessert.
If you’ve tried my CHOCOLATE-COVERED BANANAS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
- 2 ripe bananas
- 200 g milk chocolate (7 oz)
- 1 tablespoon desiccated coconut
- 1 tablespoon chopped nuts
- Peel and cut the bananas in half, then insert a lolly/craft stick or skewer into each half.
- Freeze for at least 4 hours.
- To melt the chocolate, break it into pieces, and add it to a pan set over a pot of simmering water on a medium heat.
- Allow the chocolate to melt until smooth.
- Dip each frozen banana into chocolate and sprinkle with desiccated coconut or chopped nuts straight away.
- Arrange them on a non-stick paper and freeze again until the chocolate is set.