Warning: the backstory behind this recipe is kind of boring, but in a cute, spontaneous way. So keep reading. One day this past week, one of my roommates asked me if I wanted to make chocolate covered bananas with the fruit we had in the kitchen. I immediately said yes. And that was that. Moments after our conversation took place, I was in the kitchen chopping and skewering bananas.
This is such a simple, fun task that anyone at any cooking level can do. It requires virtually no actual cooking (unless you melt chocolate over a double boiler, which we don’t have in our little dorm kitchen). All you need are bananas, a freezer, and a microwave.
Another great thing about choconanas (that’s what we’re calling them from here on out–I’m going to make choconana a thing) is that they’re very healthy. Bananas are one of the healthiest fruits out there, and chocolate is good for you, too. Right? Yeah. Just so long as it isn’t white chocolate or milk chocolate! Both are heavily processed and low in nutrients. Basically, the darker the chocolate the better. Stick a few nuts on your choconanas and you’ve added healthy fats and a little protein. I’m starting to think I should eat these delicious snacks for breakfast.
Chocolate Covered Bananas
What You’ll Need:
Chocolate Chips (we used semi-sweet; dark chocolate would work as well)
**Suggested toppings: nuts, coconut, sprinkles, cookie crumbles, caramel.
What You’ll Do:
Peel bananas and chop into 2 inch pieces. Stand bananas upright on a plate on top of parchment or wax paper. Place any sort of stick in the tops in the bananas and push down until the sticks are about half way into the fruit. I suggest using straws, as they are thick enough to support the weight of the bananas. And they’re pretty. Leave in the freezer for at least 2 hours to freeze.
When you are ready to dip the bananas in chocolate, melt about 1/2 cup of chocolate chips in the microwave for 30 seconds. After this time, stir the chips and heat them up for another 30 seconds. Continue this process until the chocolate is smoothly melted. If you like, you can add a bit of coconut oil to ensure a smooth consistency. I’d also suggest adding peanut butter to the mixture. PB makes all things better.
Once your chocolate is melted, you can begin dipping your bananas! Submerge them in chocolate until all sides are coated.
**Warning: The coldness of the bananas may cause your chocolate to freeze itself. If this occurs, pop it back in the microwave to warm it up again.
If you are using nuts, now is the time when you should dip your choconanas into chopped nuts. Place the treats back on the parchment paper and back into the freezer when they’ve all been coated. You can eat your choconanas now or in about 30 minutes, when they’ve had a thorough amount of time to freeze with the chocolate.
Hope you enjoy!