I love frozen bananas dipped in chocolate, and I tend to make them often during the summer. They’re a fantastic dairy-free alternative to ice cream popsicles, and a healthier option, too. I can’t believe I still haven’t done a blog post featuring this treat, especially since they’re fairly easy to make.
In the past I’ve added coconut milk to the melted chocolate. This is to help thin the consistency for easier dipping, and also to keep the chocolate from setting up too firm when frozen. I’ve also used coconut oil for this, and both work quite well. The coconut milk will give you a softer, more ganache-like coating, whereas the coconut oil makes it harder and more like the outside of a Klondike Bar.
Recently I decided to experiment and add peanut butter to the chocolate. After all, it’s fat and protein, and it goes well with both chocolate and bananas. I was very pleased with the results. So much so, that I had to dip some more bananas only a few days after making my first batch, and I took photos to share.
I have my own designated jar of peanut butter to avoid cross-contamination. This way, I don’t have to worry about bread crumbs or any other traces of gluten being in there. That’s why there’s a giant GF on the lid. Also, I really like to use the 60% chocolate chips for this. The semi-sweet ones are a little too sweet for me, but use whatever you like.
The first thing you need to do is line the cookie sheet with parchment paper and prep the bananas because they have to be frozen before you dip them. Look for a bunch of bananas that aren’t too curved–the straighter they are, the easier it is to insert the stick.
Peel and halve the bananas, then push a lollipop stick into the wide end of each banana half. Try to get the stick about 3/4 of the way up the banana. If it’s really curved, you might not get it in that far, but try to get it at least halfway. Just don’t insert it too far–you don’t want the stick to poke up through the top.
Place your sticked bananas on the lined cookie sheet and freeze until totally firm. This will take several hours, or you can leave them overnight. It might be a good idea to loosely cover them with plastic wrap or another sheet of parchment paper, especially if you don’t want the whole freezer, and possibly part of your refrigerator, smelling of bananas.
When ready to dip the bananas, melt the chocolate with the peanut butter in a microwave-safe bowl. I heat it on high for 30 second intervals until it’s smooth and liquid. I used the entire bag of chocolate chips, but I didn’t really measure the peanut butter. I think it was around 1/4 cup or so. You could certainly add more or less to taste. Depending on how much peanut butter you use, you may also need to add a tablespoon or so of coconut oil if the mixture is too thick for dipping.
I like a small 1-quart bowl for this because then the melted chocolate mixture is deep enough for dipping the bananas. The method is similar to dipping treat pops. I angle the bowl so the chocolate pools to one side and dip the banana, gently turning it so that it gets completely covered.
Then I carefully tap off any excess chocolate, letting it drip back into the bowl. These bananas are heavier than cake/treat pops, so just lightly tap the stick on the bowl’s edge, otherwise the banana might slip off.
If the bananas are good and frozen, it won’t take long for the chocolate to start to set up. When one side looks mostly dry on the surface, then you can safely place it back on the parchment paper and it should release cleanly. Once all the bananas are dipped, put the tray back in the freezer and give them a couple of hours to totally set up.
Sometimes the chocolate does odd things, like cracking or getting air bubbles. Often I’m not as attentive when I’m dipping and the coating runs, leaving a less-than-perfectly-smooth surface. But they all still taste delicious, so I’m not going to fret over the aesthetic.
Has anyone else experimented with frozen dipped bananas? I’d love to know about other variations people have tried, so please leave a comment if you have a recipe you’d like to share.