Nothing marks the start of warm weather like frozen goodies.
Chocolate and banana is a pretty unbeatable combo. You can get creative and use whatever toppings you want. I did half with sprinkles, half with melted peanut butter chips. That way I still had variation, but if I wanted a small sweet snack I could just pop into the freezer and grab one (or three…or four).
Let’s be real though, these are awesome for everyone. They take less than 5 ingredients to make and only take 10 minutes. Not to mention that they’re extremely affordable, customizable, kid-friendly, gluten-free, and all that goodness.
Sidenote: This is for all fellow chocolate-lovers out there. Did you know dark chocolate milk existed?! Because I didn’t up until recently, and I’m not exaggerating when I say you will die from regret if you don’t try it.
Makes 20-25 bites
- 2 large bananas, peeled
- 8 squares of semi-sweet baker’s chocolate, chopped
- 3 tbsp. colourful sprinkles
- 1/4 cup peanut butter chips
Slice the bananas into thin rounds, then set aside. Melt the chopped chocolate in the microwave on half-power, or in a double boiler on the stove. If using the microwave, careful not to overcook or the chocolate will clump!**
Dip a slice of banana in the melted chocolate, then place on a parchment-lined plate or cookie sheet (something that will fit in your freezer). If using sprinkles, pinch a small amount and sprinkle (trust me, I tried to find another word to use, I’m sorry) them on stop so that they rest on top of the chocolate. Repeat with remaining bananas.
If using peanut butter chips, dip all of the slices in the melted chocolate, place on parchment-covered plate, and allow them to freeze for 10 minutes. Melt down chips in the microwave or a double boiler.** Drizzle small amounts of the melted chips onto the tops of your frozen bananas, then place back in the freezer to solidify.
Once the chocolate and toppings have fully frozen, place them in an airtight container and leave them in the freezer for up to a month.
**If you are having trouble getting a thin enough consistency for the chocolate, add a small amount of vegetable shortening and re-heat for about 15 seconds, stirring it in well. Same goes for peanut butter chips.
14 Comments Add yours
Even though we aren’t getting warm weather here, these sound pretty divine! Yum!
Soon enough (hopefully)! All I want is 30 degrees and a floaty in the lake.
These look awesome! I’m a huge fan of bananas and chocolate, so I really don’t see how you could go wrong here . . . and the rainbow sprinkles are a great touch.
Rainbow sprinkles make everything better! 😛
I love this idea, but don’t the bananas go brown in the freezer? That said, I don’t reckon mine would make it to the freezer … oop.
And I KNOW what you mean about repeat “sprinkle”!!! I’m endlessly trying to think of other words for beat/stir/mix/combine.There are only so many times you can get away with using them!
I made these about 2 weeks ago, ate the last of them yesterday and they looked fine. Since they’re already dipped in chocolate once you put them in, maybe the coating prevents it? Mine didn’t get brown though!
That’s really interesting to know – something about the chocolate preventing air reaching the banana? I’ll definitely be trying them now though!
These look amazing!!
I really like this idea! X
I’m definitely going to try it with other fruit too–I can only imagine frozen strawberry bites yuuuum
wow…these look amazing!! Got to try these asap! Do you think covering them in coconut also would work? x
I think I’m upset I didn’t cover mine in coconut now 😛 sounds awesome!
haha well it’s a great excuse to make more 😉