Ever heard of the one-ingredient banana ice cream? Well, consider this a snack-sized, two-bite, chocolate-dipped version that lives in your freezer, just waiting for that craving for “a little something sweet” to hit. These frozen bites require no blending or pureeing — just chop up a banana, dip, and freeze — and yet they’re as creamy and sweet on the inside. A spoon full of ice cream, only better.
2 tbsp coconut oil (or other neutral vegetable oil)
3 ripe bananas
3 cups total toppings — 1 cup each of sprinkles, chopped nuts, shredded coconut, or any other favorite toppings (See Recipe Notes for ideas)
Baking sheet & Parchment paper
2 dinner forks
Bowls for holding toppings
Double-boiler, for melting the chocolate
Prepare your work space: Before anything else, set up your work space. Place a cutting board for the banana slices to your left. In front of you arrange bowls for the toppings and leave a space for the bowl of melted chocolate. To your right, set a parchment-lined baking sheet for placing the dipped banana slices. Have two forks handy. Your work will flow from left to right (reverse if you are left-handed).
Melt the chocolate: Fill the bottom of the double-boiler or sauce pan with an inch of water and bring to a simmer. Cover with the top of the boiler or metal bowl. Place the chocolate in the bowl. Let the chocolate melt, stirring occasionally, until the chocolate is completely melted. Remove the bowl with the chocolate and transfer to your work station. (Alternatively, melt the chocolate in 15-second bursts in the microwave, stirring between bursts. Stop when there are still a few lumps of chocolate and stir until all the chocolate is melted.
Prepare the bananas and toppings: While the chocolate is melting, peel and slice the bananas into 1/2-inch slices. Pour the toppings into the bowls.
Add the coconut oil to the chocolate: Add the coconut oil to the chocolate and stir until completely combined. The coconut oil will help loosen the chocolate and make a thinner coat over the bananas.
Dip a banana slice: Drop one of the banana slices into the chocolate. Use one of the forks to dunk it into the chocolate and coat it completely. Lift the slice out with the fork and scrape it against the side of the bowl to remove excess chocolate.
Coat the banana slice: Drop the chocolate-covered banana slice into one of the toppings. Use your fingers to sprinkle additional coating over the top of the banana slice.
Transfer the banana slice to the baking sheet: Using the clean fork, dig under the banana slice and lift it out of the toppings. Transfer it to the baking sheet, using a finger to gently nudge it off the fork.
Continue dipping banana slices: Repeat with the remaining banana slices. You may need to re-warm the chocolate once or twice while dipping — just set it back over the simmering water or microwave in bursts until it’s loose again. Use the chocolate fork just for dipping and the clean fork just for scooping the slices out of the toppings.
Freeze until solid: Freeze the banana bites until the chocolate is completely solidified, at least 6 hours or overnight.
Transfer to freezer container: Once solid, transfer the banana bites to a freezer container. Bites will keep for up to 3 months. Eat the bites directly from the freezer; once thawed, the bananas become mushy.
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