Frozen Chocolate-Covered Bananas Recipe
Not a day goes by that I don’t eat a little chocolate. Usually, I savor a square of dark chocolate after dinner, but in the summer I crave a bite-sized chocolate frozen treat.
Cue frozen chocolate-covered bananas: two bites of sweet and creamy banana enrobed in a thin dark chocolate shell. I like to make chocolate-covered bananas in the afternoon so that they are ready in time for an after-dinner treat.
Simply Recipes / Cambrea Gordon
Choosing the Right Banana
Ripe bananas with slightly speckled peels are the best option for making frozen chocolate-covered bananas. Ripe (but not mushy) bananas have the sweetest, creamiest, and fullest banana flavor.
Keep the banana slices intact by dipping the fork tines in chocolate, placing the banana on the fork, and then using the spatula to spoon chocolate over the slices. For this recipe, only use fresh, ripe bananas and not bananas that have been previously frozen. Previously frozen bananas are too cold for the chocolate to adhere and, once thawed, they will be too mushy to coat in chocolate.
The Best Type of Chocolate for Frozen Chocolate-Covered Bananas
Look for high-quality dark chocolate baking bars, such as Ghiradelli. I personally prefer chocolate with between 50% and 70% cocoa solids.
The baking bars melt more smoothly than chocolate chips and include guidelines on how many squares equal an ounce. This is especially handy if you don’t own a kitchen scale.
That being said, this is a really flexible recipe, so use whatever baking chocolate you enjoy eating and have on hand! Allergen-free chocolate and milk chocolate are also good options.
Simply Recipes / Cambrea Gordon
Tips for Working With Chocolate
Melting chocolate is foolproof with these tips:
- Chop the chocolate finely for fast, even melting.
- Use a double boiler or a metal bowl set over simmering water to melt the chocolate slowly and avoid scorching.
- Stir with a flexible spatula continuously.
- Remove from the heat once no solid pieces remain.
- Rewarm hardened chocolate gently over simmering water.
Adding a teaspoon of neutral oil, such as canola, helps the chocolate melt smoothly and creates a thinner chocolate coating on the banana without affecting the rich chocolate flavor.
Besides scorching, chocolate can seize up and become dull, fudgy, and unusable if any moisture gets into the melted chocolate. To help avoid this, wipe condensation off the sides of the bowl while it is over the simmering water. Once the chocolate is melted, move it away from the pot of simmering water and dry off the bottom of the bowl.
Fun and Flavorful Variations
One of my favorite variations is swiping a layer of peanut butter—or any nut butter for that matter—on top of the banana slice before coating it in chocolate. Sprinkle chopped peanuts on top before the chocolate shell dries.
Other easy toppings include shredded coconut, sprinkles, or flakey salt. Make it a party and set out a variety of toppings for friends and family to add their own personal touch.
Simply Recipes / Cambrea Gordon
