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!
2ozmelted white chocolate, ruby chocolate, or milk chocolateoptional
Sprinklesoptional
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.
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.
Notes
Top Tips
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.
Double Boiler Instructions
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.