Ingredients
- Ripe Bananas (3 large):Â Choose bananas that are yellow with a few brown spots. This indicates peak sweetness and a soft, creamy texture, ideal for biting into once frozen, but still firm enough to hold their shape. Avoid green or overly mushy brown bananas.
- Good Quality Chocolate (1 cup / about 180-200g):Â You can use semi-sweet, dark (60-70% cacao recommended for a nice balance), or milk chocolate chips or a chopped chocolate bar. Higher quality chocolate melts more smoothly and provides a richer flavour. Using chips saves chopping time.
- Coconut Oil or Vegetable Shortening (1 tablespoon, optional but recommended):Â This is added to the melting chocolate. It helps the chocolate melt smoothly, creates a thinner, glossier coating that hardens nicely, and makes dipping easier. Coconut oil adds a very subtle hint of flavour, while shortening is neutral.
- Optional Toppings (Variable amount): Think chopped nuts (peanuts, almonds, walnuts), shredded coconut (sweetened or unsweetened), sprinkles, flaky sea salt, crushed freeze-dried raspberries, or mini chocolate chips. Get creative!
Instructions
- Prepare the Bananas: Line a large baking sheet or tray that will fit in your freezer with parchment paper or wax paper. This prevents the banana slices from sticking. Peel the bananas and slice them into rounds, about 1/4 to 1/2 inch (approx 1 cm) thick. Thicker slices are easier to handle and provide a more substantial banana flavour, while thinner slices give a higher chocolate-to-banana ratio. Arrange the banana slices in a single layer on the prepared baking sheet, ensuring they don’t touch each other.
- First Freeze:Â Place the baking sheet with the banana slices into the freezer. Freeze for at least 30-60 minutes. This step is crucial. Freezing the bananas ensures they are firm enough to dip into the warm chocolate without becoming mushy. It also helps the chocolate set almost instantly upon contact, creating a lovely crisp shell. They should be firm to the touch but not frozen solid like rocks.
- Melt the Chocolate: Just before the bananas are ready to come out of the freezer, prepare the chocolate. Place the chocolate chips (or chopped chocolate) and the optional coconut oil/shortening in a microwave-safe bowl. Microwave on medium power (50%) for 30-second intervals, stirring well after each interval. Continue until the chocolate is almost completely melted, with just a few small lumps remaining. Remove from the microwave and stir continuously until the residual heat melts the remaining lumps and the chocolate is smooth and glossy. Alternatively, melt the chocolate using a double boiler: place the chocolate and oil in a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir gently until melted and smooth. Using the coconut oil helps achieve a smoother, more dip-able consistency.
- Dip the Bananas: Remove the frozen banana slices from the freezer. Working quickly (as the bananas will start to thaw and the chocolate may begin to harden), dip each banana slice into the melted chocolate. Use a fork or two toothpicks to dip: drop a slice into the chocolate, use the fork to flip it over and ensure it’s fully coated, then lift it out, allowing any excess chocolate to drip back into the bowl. A fork works well as it lets excess chocolate drip through the tines.
- Coat and Set:Â Place the chocolate-covered banana slice back onto the parchment-lined baking sheet. If using toppings, sprinkle them on immediately after dipping, while the chocolate is still wet, so they adhere properly. Repeat the dipping and topping process for all banana slices.
- Final Freeze:Â Once all slices are dipped and topped, return the baking sheet to the freezer. Freeze for another 15-30 minutes, or until the chocolate shell is completely hard and set.
- Store: Once fully set, you can transfer the Quick Banana Chocolate Bites to an airtight container or freezer-safe bag. Store them in the freezer until ready to serve.
Nutrition
- Serving Size: one normal portion
- Calories: 200