Chocolate Covered Banana Bites are an easy, healthy sweet treat made with 5 ingredients in minutes! The frozen sliced bananas are covered in nut butter and a crisp chocolate shell and topped with flaky sea salt. Learn how to make them in just a few simple steps!
We always keep some chocolate dipped banana bites in the freezer for dessert or a sweet snack that's healthier than ice cream. Not only do they satisfy our sweet tooth, but they are also healthier than typical frozen treats or desserts. All you need to make them is chocolate, bananas, peanut butter, and sea salt!
Chocolate dipped banana bites are so delicious, you won't believe there's no added sugar! They're so easy to customize with your favorite nut butters and toppings, and you can make them as banana slices or a whole banana. Make them for yourself or for kids next time you want something sweet.
Jump to:
About Chocolate Covered Bananas
- Taste - Chocolate dipped bananas are the perfect balance of sweet bananas, savory peanut butter, and rich chocolatey goodness.
- Texture - The frozen bananas and peanut butter are firm while the chocolate provides a nice crunch.
- Effort - All you need to do is temper the chocolate, slice and dip the bananas, then wait for them to chill.
- Time - It takes about 5 minutes to temper the chocolate, a few minutes to slice and dip the bananas, then about 20 minutes to freeze them.
Ingredients
- Bananas - Use firm bananas that are not too ripe or too mushy. This will ensure the bananas hold their shape well with the chocolate.
- High-quality chocolate or baking chips - We prefer semi-sweet chocolate chips because they are the perfect balance of sweet and rich.
- Peanut butter - A dollop of peanut butter in each bite adds a rich nuttiness.
- Coconut oil - Coconut oil adds a nice shine to the chocolate bananas.
- Flaky sea salt - Sea salt balances the sweetness and brings out the rich chocolate flavor.
Optional Toppings
- Shredded coconut - Add shredded coconut for extra sweetness.
- Chopped nuts - Chopped nuts add a hearty crunch.
- Sprinkles - Cover the banana bites in sprinkles for extra flare.
- Honey - Add a drizzle of honey on top of the bananas for extra sweetness.
See recipe card for quantities.
Substitutions and Variations
- Whole chocolate covered bananas - If you prefer, you can dip whole bananas in the chocolate.
- Chocolate - This recipe will also be delicious with dark chocolate, white chocolate, ruby chocolate, or milk chocolate depending on your preference.
- Caramel - Add a small dollop of caramel on each banana slice for extra rich sweetness.
Instructions
- Peel and slice bananas - Peel and slice bananas into ½-inch coins and place on the sheet pan. (Photo 1)
- Add nut butter (optional) - If using nut butter, add a small dollop (about a ½ teaspoon) on top of each banana slice. Then place the baking sheet in the freezer for 10 minutes. (Photo 2)
- Melt chocolate (double boiler or microwave) - While the bananas chill, melt the chocolate. Use a double boiler or microwave to melt ⅔ of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the bananas a nice shine. See double-boiler instructions if using. (Photo 3)
- Dip bananas - Place a banana slice on a fork and dip in the chocolate until thoroughly coated. Allow the excess chocolate to drip in the bowl. Then place on the parchment paper and continue the process until all the banana slices are dipped. (Photo 4)
- Add toppings - Top each banana with flaky sea salt. If you use toppings, dip the banana slices in the desired toppings and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface. (Photo 5)
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the bananas.
- Chill bananas - Place the bananas in the refrigerator to set the chocolate and chill in the freezer for at least 20 minutes until the chocolate is set. Then enjoy immediately or freeze for up to 1 month.
Pro tip: Use high-quality chocolate for the best results. Cheap chocolate chips have fillers and do not melt well. We typically use Guittard, Ghirardelli, Lily’s, or Trader Joe’s baking chocolate or chocolate chips for the best results. Trader Joe’s has great affordable options!
Storage
Store these leftover gluten free banana bites in the freezer in an air-tight container for up to 1 month. If you have multiple layers of bananas in your container, place wax paper in between the layers so the chocolate bananas don't stick to each other.
Top Tips
- Make sure your surface area and the bananas are completely dry ahead of time or the chocolate will seize and not stick.
- If the melted dipping chocolate starts to harden, warm the chocolate in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to remelt.
- If you are using chopped chocolate, make sure the chocolate pieces are about the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave because metal is not microwave safe.
Recipe FAQs
Yes! The key is to use semi-sweet or dark chocolate because these chocolates will balance the sweetness of the bananas perfectly.
Chocolate-covered bananas are a healthy and protein packed dessert. If you want to make them even healthier, use minimal toppings and a darker chocolate with lower sugar.
If you store the bananas in the freezer in air-tight container, the cold will keep them from turning brown.
The origins are unclear. However, chocolate covered bananas are a popular street food in El Salvador and were popularized in the U.S. in the 1940s.
Glass bowls are best because they stay hotter for a longer period of time. Plastic also retains moisture and can make the chocolate seize.
Did You Like This Recipe?
Love this chocolate covered bananas recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your peanut butter banana bites!
📖 Recipe
Chocolate Covered Banana Bites (Frozen)
Equipment
- 1 saucepan
Ingredients
- 2 bananas sliced
- ½ cup high-quality chocolate or baking chips i.e. Ghirardelli, Guittard, etc
- 3 tablespoon peanut butter
- 1 teaspoon coconut oil optional
- Flaky sea salt
Optional Toppings
- chopped nuts optional
- shredded coconut optional
- 2 oz melted white chocolate, ruby chocolate, or milk chocolate optional
- Sprinkles optional
Instructions
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped bananas. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Peel and slice bananas - Peel and slice bananas into ½-inch coins and place on the sheet pan. If using nut butter, add a small dollop (about a ½ teaspoon) on top of each banana slice. Place the baking sheet in the freezer for 10 minutes.2 bananas
- Melt chocolate (double boiler or microwave) - While the bananas chill, melt the chocolate. Use a double boiler or microwave to melt ⅔ of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the bananas a nice shine. See double-boiler instructions if using.½ cup high-quality chocolate or baking chips, 1 teaspoon coconut oil
- Dip bananas - Place a banana slice on a fork and dip in the chocolate until thoroughly coated. Allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the banana slices are dipped. Top each banana with flaky sea salt. Note: If you use toppings, dip the banana slices in the desired toppings and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.Flaky sea salt, chopped nuts, shredded coconut, Sprinkles
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the bananas.2 oz melted white chocolate, ruby chocolate, or milk chocolate
- Chill bananas - Place the bananas in the refrigerator to set the chocolate and chill in the freezer for at least 20 minutes until the chocolate is set. Enjoy immediately or store in an airtight container for up to one month.
Video
Notes
- Use high-quality chocolate for the best results. Cheap chocolate chips have fillers and do not melt well. We typically use Ghirardelli, Guittard, Lily’s, or Trader Joe’s baking chocolate or chocolate chips for the best results. Trader Joe’s has great affordable options!
- Chocolate and water do not work well together. Make sure your surface area and the bananas are completely dry before making the banana bites or the chocolate will seize and not stick.
- If the melted chocolate for dipping starts to harden, warm the chocolate in the microwave for a few seconds or place the back onto the double boiler for a few seconds and stir to reuse.
- If using chopped chocolate, make sure the chocolate pieces are relatively the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
- Use dairy-free chocolate to make this recipe dairy-free.
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the ⅔ of the chocolate. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the bananas a nice shine. At this point, the chocolate should be between 84°F and 89°F.
Veronica
These are so good! They are easy to make. I didn’t get fancy. I used chocolate chips I had on hand and sun butter and topped with some flakey salt. Love them! Thanks for sharing your recipe! I’m on my second, bigger batch. It’s also great for when your bananas are going to start to go bad.
Kathleen Higashiyama
Hi Veronica, thank you for your thoughtful review -- we're thrilled to hear you enjoyed the recipe! Sun Butter is a great option for this healthy snack. If you love a chocolatey snack, be sure to check out Chocolate Covered Oranges and Chocolate Covered Dates. Have a great day! - Kat & Alec