If you’ve got a surplus of not-TOO-ripe bananas and/or want a totally sweet but relatively healthy treat, I present to you the frozen chocolate banana. You may have had a frozen banana on a boardwalk or at a fair or have just heard about them from Arrested Development (there’s always money in the banana stand). They happen to be cheap and easy to make, and last for months in your freezer. Plus, dark chocolate and sweet, creamy bananas go together so well that it’ll trick your brain into thinking that you’re eating an ice cream bar.
Dark Chocolate Banana Bites
- bananas (note: Pretty firm but sweet bananas work best. I like using bananas that are totally yellow and might have just a few spots, but no riper.)
- dark chocolate
- sprinkles and/or sea salt and/or chopped nuts (optional)
- Peel and cut the bananas into three or four equal pieces.
- Place them on a parchment-lined baking sheet an inch apart. Freeze for two hours.
- Heat the chocolate in a double boiler, or use a heat-proof bowl over a pot of simmering water. Stir often until almost completely melted and remove from heat.
- Continue to stir until totally melted and the chocolate has cooled a bit.
- Remove the bananas from the freezer. Using a slotted spoon or fork and working quickly, submerge each banana piece. Quickly remove the banana from the chocolate, tap once or twice to remove excess chocolate, and place on another parchment-lined baking sheet.
- Once you’ve completed a few, top with sprinkles or nuts or sea salt before the chocolate sets.
- Repeat until all of the bananas are covered in chocolate and your topping of choice.
- Place back in the freezer for at least one hour. Transfer to an airtight container and store in the freezer for up to two or three months.
Note: Working quickly is important, since melty bananas don’t like to adhere to chocolate, and cold chocolate doesn’t like to coat bananas. You may need to reheat your chocolate a bit part way through. As soon as it starts to show signs of thickening up, stick it back over simmering water—don’t wait until its already a hardened mess.
Note: If you’re making a large batch, you may want to only remove half or a third of the frozen bananas at a time so that they don’t defrost too much before being dunked in chocolate. You may also want to melt your chocolate in batches as well.