These Chocolate-Dipped Frozen Bananas are an awesomely fast and easy recipe for you (and your kids!) to make. Roll them in your favorite topping and enjoy!
Big news. BIG NEWS!! Sorry to shout, but I’m way too excited to be bothered by social niceties like moderating my Internet tone of voice. (Tone of type?) Do you know what’s happening one week from today?
I’ll give you a hint: it starts with an “A,” ends with an “rrested Development,” and is only the greatest, funniest, most awesomest show ever to be cruelly yanked from the airwaves before its time.
Yes, Arrested Development is coming back to television, and I couldn’t be more excited. Imagine me running in circles flapping my arms and making high-pitched yipping noises, and you’re getting close. To celebrate, I’m teaming up with my blogging BFF Danguole at 10th Kitchen to bring you a whole week of Arrested-Development themed food. This is going to be bananas. Pun most definitely intended.
Danguole started our week off right, with an Elderflower Collins recipe. And in honor of our favorite early-morning drinker, Lucille Bluth, it should be served with a side of toast. Because toast=breakfast, duh. Go check out the recipe, and stay for the AD jokes and “Best of Lucille” video clip show.
I knew right away what I wanted my first contribution to be. Chocolate-dipped frozen bananas are a big part of the Arrested Development world. After sketchy real estate deals, selling national secrets to Saddam Hussein, and composing folksy jingles for pharmaceutical companies, frozen bananas are the Bluth’s main business. Their “Bluth’s Original Frozen Banana Stand” is like another character on the show.
The banana stand has been the scene of more heartbreak, magic tricks illusions, sibling rivalry, and uncomfortable cousin moments than any plywood structure should have to witness. And let’s not forget the #1 rule of the banana stand: don’t burn it down, because there’s always money in the banana stand.
But enough TV talk, let’s get to the goods! This was my first time making frozen bananas, and I wanted to do them justice. Turns out, making frozen bananas is super easy! (So easy, even Steve Holt could figure it out.) Because they’re so simple and fast, this is a great recipe to make with kids. With the weather heating up, it’s perfect to have in your arsenal for hot summer days when everyone’s craving something cold and the popsicle stash is gone.
I coated my bananas with semi-sweet chocolate and a variety of toppings: salted nuts, sprinkles, toasted coconut, and white chocolate. I think my favorite variation was the salted pistachios, but really, anything that adds a little crunch is perfect. I liked them best when they sat out of the freezer for about 10-15 minutes, so that the bananas softened just a bit and had a creamy, almost ice cream-like consistency, instead of their initial rock-hard texture.
🍓 More Fabulous Fruit Recipes
- Berry Shortcake in a Jar
- Grilled Pound Cake and Peaches
- Lemon Blackberry Trifle
- Doughnut Trifles
- Strawberry Rhubarb Shortcake
- Strawberry Shortcake
- Mixed Berry Cobbler
Chocolate-Dipped Frozen Bananas
Equipment
- 10 wooden sticks
Ingredients
- 5 large bananas
- 24 oz semi-sweet chocolate, coarsely chopped
- Assorted toppings, sprinkles, nuts, coconut, etc.
Instructions
- Prep bananas: Line a baking sheet with parchment or waxed paper. Peel the bananas and cut them in half so you have 10 banana pieces. Skewer the cut end of each banana with a wooden stick, inserting it in until stable, and place them on the baking sheet.
- Freeze: Once all the bananas have been skewered, place the baking sheet in the freezer and freeze the bananas until firm, about 1 hour.
- Prepare toppings and melt chocolate: Just before the bananas are fully frozen, place your toppings in shallow bowls and arrange them so they are easily accessible. Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments. Stir between each microwave burst until the chocolate is melted and smooth.
- Cover with chocolate: When your chocolate is melted and your toppings are ready, remove the bananas from the freezer. Hold one banana over the bowl of chocolate. Use a large spoon (or small ladle) and spoon a generous amount of chocolate over the banana, rotating it and spooning on more chocolate until it's covered. It's important to work quickly, since the chocolate will start to set soon after it touches the cold banana. Let the excess chocolate drip back into the bowl.
- Add toppings, repeat: Quickly move the banana over one of the bowls of toppings, and sprinkle the toppings over the banana, letting the extra drop back into the bowl. Place the banana back on the baking tray, and repeat until all of the bananas are coated with chocolate and decorated.
- Serve or store: The frozen bananas can now be served. If you won't be eating them right away, store them in an airtight container or zip-top plastic bag in the freezer. If you are serving them straight from the freezer, allow them to sit at room temperature for 10-15 minutes before serving, for the best taste and texture.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
I am making these right now! I cut my bananas in half and put caramel in there before freezing! Then I will add melted dark chocolate and crushed pecans! I’m so excited. I hope it turns out ok, I had to improvise with plastic baby spoons instead of Popsicle sticks.. we’ll see! Thanks for the post!
Don’t you need to treat the bananas before freezing? I mean, soak them in lime juice? Won’t they get dark if you don’t treat them? Looks great, by the way! I love the mixture banana + chocolate. Makes me think chocolate fondue, yum!
Hi Emilia, I never treat them before coating them in chocolate. My thinking is that the chocolate keeps them from being exposed to air, which is what causes the oxidation in the first place. I guess you could soak them in lime if you happen to like the taste, but it’s not necessary if you’re covering the entire thing with chocolate. Enjoy!
Will these go funny if they are thawed out for too long? Just wondering because I’m looking for something to bring to a monkey themed baby shower & wasn’t sure how these would do if they were left out for longer than the 10-15 minutes.
Thank you Eizabeth, these are beaitful!
We got so inspired that we made similar one’s on our Swedish blog.
Best regards from Sweden!
Philomène and Tim-Yasha
http://www.vadpysslardommed.se/iskalla-bananabites-praliner/
These turned out so super cute! Thanks for sharing the link!
Sometimes I add a little dollup of Peanut butter to the side of the frozen/chocolate banana just before eating. Thanks for share good recipe
Hey Bob, That sounds delicious! I am so glad to hear you love the recipe! Thank you so much for your feedback!
Really easy and quick. My kids loved making them. Next time I think we’ll do strawberries too.
Hey Lenora, we are so glad to hear you enjoyed it! Your feedback is great. I would love to hear how the strawberries turn out in the future!
I wanted to start my business of chocho banana in india so i want your suggestions
Hey Nikhil, I am sorry I am not able to give consulting advice like that! I wish you the best!!
Looking forward to this, I can’t wait!
I am a Lover of Banana, the recipe you have shown us is new to me. I am so eager to try them out.
Thanks so much for Sharing.
The chocolate-dipped frozen banana was delicious!
Thank you Jason! I am so glad you enjoyed it 🙂