Frozen Chocolate Covered Bananas

These Frozen Chocolate Covered Bananas are a quick, 3-ingredient treat you can customize with your favorite toppings.

If you love frozen chocolate covered bananas, you’re in for a treat. This recipe takes that classic fair and boardwalk favorite (at a fraction of the price!) and makes it simple to recreate at home. With just three ingredients, you can have a batch in the freezer in minutes.

We love using ripe bananas too, they’re not just for banana bread!

The best part? You can sprinkle on your favorite toppings too like chopped nuts, shredded coconut, sprinkles (or jimmies!), crushed cookies, or even a pinch of sea salt for that sweet and salty combo!. They’re the best quick sweet treat, an after-school snack, or a refreshing dessert on a hot day.

Once you try these, you’ll want to keep a stash in the freezer year round. They’re quick to make, fun to customize, and we love having them ready to enjoy in the freezer!

Looking for more boardwalk favorites? Try our homemade zeppole recipe!

Frozen Chocolate Covered Bananas Ingredients

• Semi-sweet chocolate chips: You can also use dark chocolate for a richer taste or milk chocolate for extra sweetness.
• Coconut oil: Helps the chocolate solidify with a smooth finish. Avocado oil or vegetable oil can be used instead for a softer coating when frozen.
• Bananas: This method can also be used with other fruits like strawberries or pineapple chunks.

How to Make Frozen Chocolate Covered Bananas

Peel the bananas and cut each one in half crosswise. Insert a popsicle stick or skewer into the cut end of each banana piece. Arrange them on a parchment-lined baking sheet and freeze for at least 2 hours, or until solid.

To melt the chocolate, either microwave chocolate chips and coconut oil in a microwave-safe bowl in 20–30 second intervals, stirring each time until smooth.

You can also use a double boiler by placing them in a heatproof bowl set over a pot of gently simmering water, stirring until fully melted.

Pour the melted chocolate into a glass.

Dip each frozen banana into the chocolate, letting any excess drip off. Quickly add toppings if desired.

The chocolate should set quickly on the cold banana. Return them to the parchment paper as you work.

Once all bananas are coated, transfer them to a freezer-safe container and store in the freezer for up to 2 months.

Tips and Notes

• For a nutty crunch, sprinkle or roll the freshly dipped bananas in crushed nuts, granola, or shredded coconut before the chocolate sets.
• More flavor options would be sprinkles (jimmies!), mini chocolate chips, caramel drizzle, peanut butter drizzle, the options are endless!
• You can use dark, milk, or white chocolate instead of semi-sweet to adjust sweetness.
• To make dairy-free, use dairy-free chocolate chips.
• Store in an airtight freezer container to prevent ice crystals.
• Thaw for 2–3 minutes at room temperature before eating for a softer bite.