Frozen Sweet Treats… Sometimes it’s just a must!
Recently I found myself in the ice cream isle in search for something sweet but somewhat healthy. Hmm, not many options to choose from! It is probably old news but I discovered the DOLE chocolate covered banana slices. YUM!! I am a HUGE fan of Dark Chocolate so they were perfect, which led me to search for a home made variety. Most recipes called for adding Butter ~ as a healthier alternative this recipe uses Coconut Oil.
Here is your second recipe of my 12 Week Series of Healthy Chocolate Desserts!
Chocolate covered banana’s, super simple and fast frozen treat! Plus this is a great recipe to make with kids, and it is amazing how incredibly cute and professional-looking the bananas come out! Of course you can dip slices into the chocolate instead!
So many options to dress up your bananas ~ semi-sweet chocolate, dark chocolate, white chocolate… a Carmel drizzle! The varieties are endless & so fun: salted nuts, colored sprinkles, chocolate sprinkles, toasted coconut. I think my favorite variation is dark chocolate with salted pistachios, but really, anything that adds a little crunch is perfect. I liked them best when they sat out of the freezer for about 10-15 minutes, so that the bananas softened just a bit and had a creamy, almost ice cream-like consistency, instead of their initial rock-hard texture.
Line a large cookie sheet with parchment or waxed paper.
Peel bananas and cut in half (see photo). Using a knife, cut a hole in the center of the banana, about 2 inches deep into the banana, starting at the cut end. Place popsicle stick in pre-cut hole, holding banana fairly firmly with the other hand to prevent it from splitting as the popsicle stick is pressed in.
Place on lined cookie sheet and freeze for about an hour.
Before taking bananas out of the freezer, melt coconut oil and chocolate chips in a microwave-safe bowl in the microwave on high for 1 minute. Remove and stir well until all chocolate chips have melted.
Take bananas out of the freezer. For each banana, dip in the chocolate, being sure to cover the whole banana (you can use a spoon to help). Let excess chocolate drip off. Chocolate will harden quickly since the bananas are cold, so work fast. Before chocolate hardens, pour sprinkles or topping of choice over the banana (over a bowl or plate) to cover.
Hold banana in the air for 1-2 minutes, then place on the lined cookie sheet.
The chocolate covered bananas can now be served. If you won’t be eating them right away, freeze for about 30 minutes then store them in an airtight container or zip-top plastic bag in the freezer. If you are serving them straight from the freezer, allow them to sit at room temperature for 10-15 minutes before serving, for the best taste and texture.