Frozen chocolate-covered bananas recipe
This recipe is so easy--with a few simple ingredients you can serve a healthy, delicious dessert with very little effort. With no added sugar, you can feel good sharing this with the whole family. The sweetness of banana, nuttiness of almond butter and richness of pure chocolate makes these taste so decadent! They're so satisfying you'll be satisfied after just a few. They are the perfect little mid-afternoon pick-me-up or after dinner bite!
In just a few simple steps, you have a perfect dessert!
Slice bananas and smear with almond or peanut butter.
Break up and melt the baking chocolate.
Coat bananas with chocolate and pop in the freezer!
Frozen Chocolate-Covered Bananas
Ingredients
Note: this recipe is not strict and you can work with what you have on hand.
3 medium bananas
½ cup creamy almond or peanut butter (salted or unsalted)
4 oz 100% cacao baking chocolate* (my favorite is Ghirardelli
1½ tsp coconut oil
½ tsp vanilla extract
*Note: if you don't have baking chocolate, you can substitute ¾ cup cocoa powder plus ¼ cup cocoa butter, coconut oil or butter
Instructions
Slice bananas decently thick, about ⅓ to ½ inch
Smear about ½ tsp of almond or peanut butter (less messy if nut butter is cold)
Place banana slices on cookie sheet lined with wax or parchment paper
Chill in fridge or freezer to harden
Break up cacao bar into a bowl and melt in microwave (stop and stir often so it doesn’t burn!)
Add coconut oil to thin the chocolate (easier to work with and to give a nice shine to the chocolate).
Add vanilla. Mix thoroughly.
Coat bananas in melted cacao. Here’s where it gets messy. I place banana slices in a fork and then spoon chocolate over banana, scraping off excess. Return to lined cookie sheet. Work quickly—you want bananas cold and chocolate warm. If they become too difficult to work with, stop and re-freeze remaining bananas and reheat chocolate briefly.
Freeze and enjoy!
Makes approximately 40 banana slices.
Store in the freezer in a bag or container.