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Chocolate-Dipped Banana Bites

Ruth M. MoranRuth M. Moran
Indulge in easy, refreshing frozen banana slices dipped in rich dark chocolate. These bite-sized treats offer a nutritious snack or dessert that’s quick to prepare and freezer-friendly.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 bites

Equipment

  • 1 Microwave-Safe Bowl
  • 1 Baking Sheet
  • Parchment Paper (enough to line the baking sheet)
  • Fork (1 for dipping)

Ingredients
  

  • 2 medium bananas peeled and sliced into ½-inch rounds
  • 1 cup dark chocolate chips 70% cocoa or higher recommended
  • 2 tablespoons coconut oil

Instructions
 

  • Prepare and Freeze Banana Slices: Peel the bananas and cut them into even slices about half an inch thick. Arrange the banana rounds in a single layer on a baking sheet lined with parchment paper to prevent sticking. Place the baking sheet in the freezer and let the banana slices chill for at least 60 minutes, allowing them to become firm and ready for dipping.
  • Melt Chocolate and Coconut Oil: In a microwave-safe bowl, combine the dark chocolate chips with the coconut oil. Heat the mixture in 30-second bursts, stirring well after each interval, until the chocolate is completely melted and smooth. Let the chocolate cool for a few minutes to thicken slightly, making it easier to coat the bananas.
  • Dip and Coat Banana Bites: Using a fork, carefully dip each frozen banana slice into the melted chocolate, turning to coat it thoroughly on all sides. Lift the coated slice with the fork and gently shake off any excess chocolate back into the bowl to avoid clumps.
  • Freeze Chocolate-Coated Bananas: Place the chocolate-covered banana pieces back onto the parchment-lined baking sheet. Return the tray to the freezer and let the bites firm up for at least 30 minutes before serving. This step ensures the chocolate shell hardens nicely.
  • Serve and Enjoy: Serve these banana bites straight from the freezer for a refreshing, chilled treat. If you prefer a softer texture, allow them to sit in the refrigerator for a few minutes to thaw slightly, but avoid letting them come to room temperature or the chocolate may soften too much.

Notes

  • For a richer flavor, choose dark chocolate with a high cocoa percentage (70% or more).
  • Coconut oil helps create a smooth, glossy chocolate coating and also firms up nicely in the freezer.
  • Store leftover banana bites in an airtight container in the freezer to maintain freshness and texture for up to one week.
  • You can add a sprinkle of crushed nuts, shredded coconut, or sea salt on top of the chocolate before freezing for extra texture and taste.
  • If you don’t have a microwave, melt the chocolate and coconut oil together in a heatproof bowl set over simmering water (double boiler method), stirring until smooth.
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