If you were to ask Anna what she loved to eat more than anything in the world, she’s probably tell you one of two things: hot dogs or chocolate. Sometimes she throws in donuts, but only because she likes the ones with chocolate frosting and rainbow sprinkles.
(What can I say, she’s easy to please.)
So when she came across frozen banana bites that were covered in chocolate on one of our grocery shopping trips, she was desperate to try them. Of course, she changed her mind when she saw the chocolate ice cream and we never ended up buying them.
Good thing frozen banana bites are super easy to make, because they were the perfect thing for us to make with Grandma.
Of course, when it came to toppings, she was very quick to say (shout) rainbow sprinkles. The grown-up’s decided to throw in some other toppings like crushed pretzels and chopped nuts for good measure. You could also sprinkle with some kosher/sea salt for a deliciously simple topping.
Regardless of what you choose, the end result will always be … delicious.
How To Make Frozen Banana Bites
- Ripe Bananas
- Chocolate chips
- Nut butter (we used peanut)
- Cooking Oil (canola, coconut, safflower, etc)
- Pan with water (or double boiler)
- Glass bowl or measuring cup*
- Toppings: chopped nuts, pretzel pieces, shredded coconut, sprinkles, sea or kosher salt
- Rimmed Baking Sheet*
- Parchment Paper*
- Storage container
*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.
- 2 ripe bananas
- 2/3 cup chocolate chips
- 1/4 cup nut butter
- 1-2 tbs oil (optional)
- Toppings of your choice: sprinkles, pretzel pieces, chopped nuts, shredded coconut, etc.
- Line a baking sheet with parchment paper or wax paper.
- Cut up the bananas into good-sized chunks, about 1-inch thick. Each banana should give you around 5 to 6 pieces.
- Heat the chocolate chips and peanut butter in the microwave on high in 20 second intervals, stirring in between, until smooth.
- Dip the banana pieces in the chocolate mixture, cover completely, and transfer to the lined baking sheet. Make sure to leave some space between each banana. If the mixture becomes too thick, add canola oil 1 tbs at a time. Sprinkle the pretzel crumbs (or whatever topping you chose) on top.
- Transfer to the freezer for about an hour until hardened.
- Eat now, or wait until they are completely frozen for an entirely new treat!
- Store in an airtight container or zip-top bag and enjoy until they are devoured.
A few tips about making these:
Do not under any circumstance freeze your bananas before dipping them in chocolate. I had a total pregnancy brain moment and decided to put them in the freezer thinking they would be easier to make. Turns out they turned into a disgusting slimy mess and ruined the chocolate we were using.
We found it easiest to drop the banana piece directly into the chocolate, stir it around until covered, and then remove with a fork (versus a toothpick or spoon) so that excess chocolate could drip off before putting on the parchment lined baking sheet.
We applied toppings in batches once the pieces were dipped in chocolate. That made it easier and way less messy for us.
Pin for later: