Chocolate-Covered Frozen Bananas
Serves: makes 10
  • 5 large ripe, well-speckled bananas (or up to 7 small bananas)
  • 10 popsicle sticks or candy apple sticks (I used both here.)
  • 2 cups good quality chocolate pieces (I used Dagoba 72% chocodrops -- dark chocolate contains antioxidants and less sugar than semisweet or milk chocolate )
  • 2 Tablespoons unrefined coconut oil or unsalted butter
  • Topping ideas: toasted coconut, finely chopped nuts, crushed granola
  1. Cut the UNPEELED bananas in half and insert a popsicle stick into the cut side of each banana. Peel the bananas and arrange in one layer on a parchment or wax paper-lined baking sheet. Put the baking sheet in the freezer and freeze bananas until firm, at least 30 minutes, but ideally a few hours.
  2. In a double boiler, or in a heat-proof bowl set atop a pot of simmering water, melt the chocolate and coconut oil, stirring frequently until smooth.
  3. If using toppings, arrange in shallow containers before starting.
  4. Remove bananas from freezer and one at a time, hold a banana over the melted chocolate and spoon chocolate over the banana until completely coated. Allow excess to drip back into bowl. Before chocolate completely hardens, roll in topping of choice and return to baking sheet.
  5. Repeat with all the bananas and return baking sheet to the freezer until chocolate is completely hardened, just a few more minutes. Serve immediately or store in a container in the freezer up to two weeks.
Recipe by Pamela Salzman at