Chocolate Covered Banana Bites (Printable)
Banana slices coated in dark chocolate and sprinkled with roasted peanuts for a sweet, crunchy treat.
# What You Need:
→ Fruit
01 - 2 large ripe bananas
→ Chocolate Coating
02 - 7 oz dark chocolate (60–70% cocoa), chopped
→ Topping
03 - ¼ cup roasted unsalted peanuts, roughly chopped
→ Optional
04 - 1 tsp coconut oil (for smoother chocolate coating)
# How-To:
01 - Line a baking sheet with parchment paper.
02 - Peel bananas and cut into ½ inch thick rounds. Arrange on the prepared baking sheet.
03 - Place banana slices in the freezer for 30 minutes until firm.
04 - In a heatproof bowl set over simmering water, melt dark chocolate with coconut oil if using, stirring until smooth. Remove from heat.
05 - Dip each frozen banana slice into melted chocolate, coating all sides using a fork. Let excess chocolate drip off and place back on the parchment-lined sheet.
06 - Immediately sprinkle chopped peanuts onto the chocolate-coated banana slices before the chocolate sets.
07 - Repeat dipping and topping with all remaining banana slices.
08 - Freeze the assembled banana bites for at least 30 minutes until the chocolate is firm.
09 - Transfer bites to an airtight container and keep frozen until serving.
# Expert Tips:
01 -
- They taste like dessert but come together in less time than it takes to watch a show.
- Frozen banana becomes naturally creamy without any dairy, so even the texture feels indulgent.
- You can make a batch and sneak one whenever the mood strikes—no guilt, just chocolate and fruit.
02 -
- Frozen banana slices are non-negotiable—room temperature fruit will cause the chocolate to slide off or melt unevenly.
- Add peanuts before the chocolate hardens, or they'll never stick no matter how hard you try; I learned this the messy way.
- Store them in an airtight freezer container so they don't absorb odors or develop freezer burn.
03 -
- Chop your chocolate fine before melting so it melts evenly and doesn't scorch at the edges.
- A tiny drizzle of coconut oil transforms the chocolate from thick to pourable, making the dipping process smooth instead of frustrating.