Frozen Chocolate Banana Bites

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings 6

3 large ripe bananas sliced into 1.5–2 cm rounds
200 g dark chocolate 70% cocoa or higher, chopped
1 tablespoon coconut oil
Optional toppings — flaky sea salt crushed peanuts, toasted coconut, freeze-dried fruit, sesame seeds

Line a baking sheet with parchment. Place in the freezer for 10 minutes.
Peel and slice bananas into 1.5–2 cm rounds. Arrange in a single layer on the cold baking sheet.
Freeze banana slices for 20–30 minutes until firm enough to handle.
Melt chocolate and coconut oil together over a double boiler or in the microwave in 30-second bursts. Stir until smooth. Cool 2–3 minutes.
Dip each firm banana slice into the melted chocolate using a fork. Let excess drip off.
Place back on the parchment. Add toppings immediately while chocolate is still wet.
Return tray to the freezer. Freeze at least 2 hours until completely solid.
Serve straight from the freezer. Let sit 60 seconds before eating.

Use spotty ripe bananas — they freeze the sweetest and most creamy
Pre-freeze banana slices before dipping — soft banana crumbles in warm chocolate
Melt chocolate gently — overheating causes it to seize and become unusable
Work quickly — banana softens fast at room temperature once removed from the freezer
Add toppings while chocolate is still wet — they will not stick once it begins to set
Store in an airtight container with parchment between layers for up to one month
Let it sit for 60 seconds before eating — straight from the freezer, the banana is very hard
Pat the banana slices dry if they look wet before dipping — moisture prevents the chocolate from adhering
Coconut oil can be replaced with any neutral oil or omitted entirely
Double the batch — they disappear faster than expected and keep well for weeks