I just adore special foods that remind me of my childhood, and on a hot summer day these bite-sized chocolate covered bananas hit the spot.
Bananas take on a creamy consistency when frozen, and their icy sweetness contrasts with melt-in-your-mouth slightly bitter, slightly salty chocolate coating. YES. Even as a kid, I recognized this perfection.
The recipe is so simple, it is hardly a recipe at all. Decadent dark chocolate becomes a magic shell by melting it with nutrient-dense coconut oil. A pinch of good sea salt rounds out the sweetness, and then your frozen bananas are dipped in (chopped nuts optional).
When it comes to coconut oil, I like refined over virgin coconut oil because I prefer the neutral taste, and it also has a higher smoke point (great for frying sprouted corn chips for nachos). If you decide to go this way, spend a bit of time researching to make sure your source doesn’t not use nasty chemical solvents in the refining process.
This is the coconut oil I buy in bulk, which is refined using a steaming process.
Whether you’re making these for your kids or just your own inner kid, get ready to fall in love with chocolate covered bananas for the first time–or all over again.
Chocolate covered bananas ingredients
- 4 medium ripe bananas
- 8 1/2 ounces dark chocolate, (70% cacao or higher)
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil – I buy this one in bulk
- 1 pinch coarse sea salt – I love this one
- 4 tablespoons finely chopped almonds or walnuts (optional) – Learn why and how to properly prepare nuts here
Chocolate covered bananas method
- The night before you plan to eat these, chop bananas into 1 inch pieces. Lay each piece flat on a wax paper-lined cookie sheet. Stick a toothpick into each piece and put cookie sheet into freezer overnight.
- Heat about 1 inch of water in a small pot over low to medium heat. It should be hot, but not boiling.
- Place the chocolate, vanilla, coconut oil, and salt into a glass bowl and place the bowl in the pot. If the water reaches more than halfway up the outside of the glass bowl, pour some water out.
- Gently stir the chocolate mixture until it is completely and evenly melted. Turn of the heat.
- Grasping the toothpick, dip each frozen banana piece into the melted chocolate and place back on the wax paper.
- Immediately sprinkle chopped nuts over the top if you’re using them.
- Repeat for all banana pieces. Serve immediately or store in the freezer for up to a couple of weeks (if they last that long). When ready to serve, remove from the freezer and allow to thaw for a few minutes so the bananas are easier to bite.
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