These chocolate covered frozen bananas are healthy, fun, and incredibly easy to make. And the 2-ingredient magic shell chocolate dip for these amazing chocolate dipped bananas is a game-changer.
This was a good summer. A very, very good summer. I took some much needed time and visited my family in SoCal. I know I did things there, but mostly I remember playing “Ring Around the Rosie” with my 17-month old niece until I saw cartoon birds flying in circles ‘round the circumference of my head. So. Much. Circle.
But obviously I remember the food.
I totally gorged on my body weight’s worth of fish tacos. The last week I was there, I ate fish tacos 5 separate times. And I ate my way through my favorite sushi place in the world—Taiko! I’m still drooling over the thought of the toro sushi I had. My God, it was pink butter. That sounds gross. I made it sound gross.
Needless to say, my body craved those Omega-3’s and I made it happen.
But I didn’t just eat fish. I ate the best Persian food in this here world, right in my mama’s kitchen. The best lamb shanks and beef shanks—and that means the best marrow—with the best Persian rice, the best bbq’d kabobs, and the best stews.
By the way, I majorly failed today because I worked straight through lunch and decided now was the perfect time to talk about my favorite foods of the past summer. Big thumbs up. Way to go, me.
Besides spinning like a top and falling down on my butt every hour, I vividly remember another time—when Barry and I took the 2-minute ferry ride to Balboa Island and each got the obligatory chocolate covered frozen banana. He got the toffee and almond-covered one and I got the Oreo-covered one. It was beyond any frozen banana I’d ever tasted. It lived on a different planet. It was an INSTant winner.
So I INSTAntly INSTAgrammed the moment, which means it was freaking delicious because listen, I have so many food pics on my phone that never get the light of day because they end up not being delightful enough after the food shoot. #instaNO
Then we took the ferry back to Newport Beach and ended up jumping in the water, in our regular clothes because it was hot enough to make me go just a tiny bit insane. Then we drove home.
Psych! We totally went back on the ferry for more chocolate covered frozen bananas! Then we drove home for reals.
I completely trashed my dress after that day. And of course it was worth it.
I knew I had to replicate the amazingness of those bananas so here we are. It couldn’t be any easier to make and you can use whatever toppings you feel like eating. I actually thought about using gummy bears as a topping, but then I realized that nobody wants that. So I stuck to the chocolate sandwich cookies (my favorite!), shredded coconut, walnuts, and peanut butter cups.
Also, you can definitely use this chocolate shell recipe—which barely qualifies as a recipe because it’s oh, so easy—and put it on top of ice cream! It’s that magic shell stuff, except so much healthier because you’re making it yourself.
So I hope everyone had a relaxing and happy summer, and it’s actually official until the 23rd! So go on, make them bananas!
Try my chocolate pomegranate fudge!
Try my ULTIMATE chocolate cake recipe!
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Love and happiness to all of you!
Chocolate Covered Bananas–easy & healthy
- 1 bunch Ripe Bananas brown spots are a good thing!
- Cake-Pop Sticks or Popsicle Sticks 1 per banana
- 1 cup Semi-sweet chocolate chips
- 1 cup Milk Chocolate Chips
- ¼ cup Coconut Oil Unrefined is definitely healthier and will impart a slight coconut taste.
- Crushed up Chocolate Sandwich Cookies/Oreos
- Shredded Coconut
- Chopped up Peanut Butter Cups/Reese’s
- Chopped Walnuts
- Peel bananas carefully since they are ripe.
- Cut off approximately 1 – 1½ inches from one end of the banana.
- Stick each cake-pop/popsicle stick about ⅓ of the way through the cut end of the banana.
- Freeze bananas for at least 3 hours (preferably overnight), left uncovered to prevent ice crystal formation.
- Place each topping in a separate plate, ready for dipping.
- Add chocolate chips and coconut oil to a long glass that is microwave safe. The glass makes for easy dipping of the banana.
- Melt the chocolate and oil mixture in the microwave for about 1 min – 1 ½ min, stopping halfway to mix.
- This next part (applying the toppings) needs to be done quickly because the chocolate will harden almost instantly: Take bananas out of freezer, dip in chocolate (use a spoon to cover the entire banana if your glass isn’t tall enough), then quickly roll into toppings (using your hands or a spoon to help you apply the toppings). Enjoy!
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