Good Eats and Sweet Treats from My Small Boston Kitchen

Chocolate Covered Bananas

How this month’s Secret Recipe Club recipe came to be was completely serendipitous. I named this blog Sweetly Serendipity because I absolutely love the word serendipity and what it means, but I’ve never really been able to utilize the word in every day conversation. I mean, can you think of the last time someone said “well that was serendipitous!”? I can’t.

Recently, Kevin and I bought some chocolate-covered bananas at the supermarket, as an alternative to our beloved ice cream, which is not portion controlled and can quickly become a coloric disaster. We both LOVED the chocolate-covered bananas, and for days I kept saying “we HAVE to make these at home, they’re so easy!” Well wouldn’t you know, when I was searching through recipe on my assigned blog Oh! You Can Cook, I found CHOCOLATE COVERED BANANAS! Usually I deliberate at length over which recipe to pick for  SRC, but the second I saw those bananas I was sold. And totally psyched. Thanks, Dena!

This is, of course, the simplest of simple recipes, but I love it for that reason. It’s an especially great treat for the summer, because it doesn’t require turning on the oven, and you enjoy it straight out of the freezer so it has that wonderful chill factor.

The other benefit to making chocolate-covered bananas yourself is that you can pick the type of chocolate, and then cover that chocolate with other delicious toppings, like shredded coconut, chopped nuts, or more chocolate chips. Completely genius, and at the end of the day you’re eating a banana so it’s totally healthy! Ok, not TOTALLY, but I mean, dark chocolate has antioxidants in it too, it’s great for you heart! Total win-win here.


Chocolate Dipped Bananas
adapted from Oh! You Cook

4 firm but ripe bananas (the stems may still be a bit green, but the banana itself is yellow)
2 cups chocolate chips or bittersweet chocolate, chopped
2 teaspoons coconut oil
optional: toppings of your choice – chopped nuts, chopped candy, coconut, toffee bit
8 lollipop or popsicle sticks

Line a small baking sheet or large freezer-safe plate with wax paper or parchment paper (I used a silpat and that worked great); set aside.

1) Peel bananas.  Cut each banana in half.  Push a lollipop or popsicle stick half-way up a center of the cut side of each banana half.  Place on prepared baking sheet in a single layer with space between each.  Wrap with plastic wrap and place in the freezer for at least 4 hours or overnight. (In a pinch, 2 hours in the freezer works.)

2) When you are just about ready to cover your bananas, place chocolate and coconut oil in a small bowl.  Microwave at full power for 30-second intervals, stirring between each, just until chocolate is almost totally melted. Stir well until chocolate it completely melted and silky.

3) Remove frozen bananas from freezer immediately before the the next step.  If bananas start to defrost before dipping, they will start to sweat and get soft, which makes them very difficult to work with.

4) Holding  the stick, dip bananas in chocolate just up to stick to completely enrobe. You likely will need the help up a spoon or spatula to cover all sides of the banana.  Gently tap against side of bowl to allow excess chocolate to drip off, or use a spatula to remove the excess.  Since the bananas are frozen the chocolate will set up very quickly, so if you are using any toppings immediately roll the bananas in toppings after covering in chocolate.  Once bananas are covered with chocolate and toppings, return to pan, and freeze until ready to eat. If not eating right away, either cover pan with plastic wrap or transfer to an airtight container and keep frozen.

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