Dark chocolate-covered bananas have been a thing for years and I’m a little ashamed to admit that I’m just now getting on board. They’re one of the easiest snacks I’ve ever made and the great thing is that that they’re perfect for those sticky, hot summer days when the last thing you want to do is turn on your oven or spend an extended amount of time in your kitchen trying to throw together a no-bake dessert.
Although I’ve seen them done with just a basic chocolate coating (and sometimes a sprinkle of sea salt), I wanted to amp things up with a variety of toppings. I’ve made these several times since first giving them a go and I have to add a note about my favorite version because it isn’t pictured here: toasted buckwheat + chopped goji berries. The combination of crunchy buckwheat and chewy goji berries pairs perfectly with the coconut infused chocolate and creamy banana filling. And if you have the two hanging around your pantry, you should give the buckwheat-goji variety a go.
If you’re not concerned with your chocolate-covered banana bites being perfectly round, you can skip the wire rack step and, after dipping, just place them back on the sheet they were originally on. I added this step because I don’t care for the look of thin chocolate edges, but make them as you wish. I sliced my bananas extremely thin to have a somewhat balanced ratio of chocolate to banana, but feel free to slice them as thick as you’d like. I must warn that these need to be kept frozen to keep from getting soggy, meaning they’re not the best snack for those with sensitive teeth.
Dark Chocolate-Covered Banana Bites
Makes 3 to 4 servings
- 4 ounces good quality dark chocolate, chopped
- 1 tablespoon unrefined coconut oil
- 3 to 4 ripe bananas
- 1/8 teaspoon ground cinnamon, optional
- Pecan pieces
- Flaked coconut
- Cacao nibs
- Sea salt
Line a large baking sheet with parchment paper; set aside. In a double boiler over medium heat (or in a microwave), melt the chocolate and coconut oil. While the chocolate is melting, slice the bananas into 1/8- to 1/4-inch slices (I used a mandoline, but you can freehand it, too) and transfer them to the prepared baking sheet. Sprinkle with cinnamon, if using, then freeze the banana slices for 10 minutes, or until you’re ready to dip them.
Once the chocolate and coconut oil have melted, transfer the mixture to a small bowl. Line a flat surface with parchment paper and top with a wire rack. Using a fork, dip each banana slice into the chocolate and place it on the wire rack to allow the excess chocolate to drip off, then sprinkle with desired toppings. Once you’ve dipped all the bananas, transfer the slices back to the lined baking sheet they were originally on and freeze for 20 minutes, or until the chocolate has hardened. Enjoy immediately or store in a freezer safe container and freeze for up to two weeks.