Frozen Chocolate Banana Bites are the cure. Chocolate is involved to quench the need to binge eat something a little bad, but the banana is there to prevent you from spending your afternoon surrounded by empty bags of Bakers chocolate. Plus, frozen banana has a texture very similar to ice cream, and who doesn’t love the texture of ice cream?
These are incredibly easy, a little messy but friendly for kids and adults alike. The best part? They’ll happily stay in the freezer for up to two months so you’re always ready for the next “I need to eat everything” session.
- 8 oz semi sweet chocolate
- 1 1/2 tbsp vegetable oil
- 2 sliced bananas
- Sprinkles, nuts, coconut or other toppings (optional)
- One – Slice your bananas – thick or thin, your call! Put them aside and be careful not to get them wet or let them touch any of your toppings.
- Two – Prepare your chocolate by melting your chocolate in the microwave or on a double boiler.**
- Three – Once your chocolate is melted, stir in the oil under well combined.
- Four – Slot a fork into the side of a banana slice and dip it into the chocolate mixture. You may need to move it around to get full coverage. The quicker you can do this the better to capitalize on the warm (and more viscous) chocolate.
- Five – Dip the chocolate bananas into any toppings or keep them with just chocolate.
- Six – Place banana bites on parchment paper in a container that can fit in your freezer. You won’t be able to stack the Banana Bites so ideally the container is short but wide. I usually have to use several containers when I first freeze them, then move them into one once they are frozen (2 hours).
- **Melting chocolate in the microwave vs melting chocolate on the stove in a double boiler is a decision I flip back and forth on regularly. When I’m feeling lazy, usually the chocolate ends up in the microwave. However, this means I have to watch it much more closely and regularly take the bowl out to stir. Also, there is no way to keep the chocolate warm without putting it back in the microwave which can be a pain. Whereas the double boiler means a few more dishes and it takes a bit longer to melt the chocolate, but you get full control and can easily stir the chocolate while it is melting. Also, you can leave the chocolate on the stove with the heat off while you’re dipping the bananas which will keep it from clumping. Ultimately, it’s up to you how you want to melt the chocolate, but for a recipe like this a double boiler usually makes the most sense.
- On that note…don’t have a double boiler? Use a steel bowl and place it on top of a pot. Done and done!
- Experiment with white chocolate and caramel instead of classic semi sweet chocolate.