Chocolate Covered Banana Bites
Ripe banana rounds dipped in melted dark chocolate, sprinkled with flaky sea salt and frozen until the shell snaps. 3 ingredients, 15 minutes of prep and no oven. A cold, creamy chocolate banana treat.
Equipment
- Rimmed baking sheet or large flat plate
- Parchment paper
- Small saucepan + heatproof glass bowl (double boiler)
- Silicone spatula
- 2 table forks
- Airtight freezer container or reusable freezer bags
Ingredients
THE BANANAS
- 2 medium 230g peeled ripe but firm bananas, bright yellow with small brown specks
THE CHOCOLATE SHELL
- ¾ cup 130g dark chocolate chips or chopped baking chocolate, 60% to 72% cacao
- 1 tsp 5g virgin or refined coconut oil (optional)
TOPPING
- ½ tsp 1g flaky sea salt, such as Maldon or fleur de sel
Instructions
- Line a baking sheet or large plate with parchment paper.
- Slice the peeled bananas into ½- to ¾-inch (1.5cm) rounds and arrange them on the parchment, slightly apart.
- Chill the slices in the freezer for 15 minutes (optional). Pat them dry if they look wet.
- Bring 1 inch (2.5cm) of water to a gentle simmer, about 180°F (80°C), in a small saucepan. Set a heatproof bowl on top, without touching the water.
- Melt the chocolate and coconut oil, stirring for about 3 minutes, until smooth and glossy. Remove from the heat.
- Dip one banana round at a time and roll it with a fork to coat all sides.
- Lift it on the fork and tap the fork 2 or 3 times on the rim of the bowl.
- Slide the bite onto the parchment and sprinkle with a pinch of flaky salt within 15 seconds.
- Repeat with the remaining slices.
- Freeze at 0°F (−18°C) for 1 hour 30 minutes, until the chocolate is hard and the banana is frozen through.
- Rest 2 minutes on the counter before eating.
Notes
Note 1 — Storage & meal prep : Freeze flat on the tray first, then move to an
airtight container with parchment between the layers. Keeps up to 2 months in
the freezer. Don't store in the fridge: the banana softens and browns within a few
hours. Rest 2 minutes on the counter before eating. Note 2 — Substitutions : For vegan and dairy-free bites, use a dark chocolate labeled
dairy-free. For less refined sugar, use dark chocolate sweetened with coconut sugar
or stevia. Milk or semi-sweet chocolate works too, but tastes sweeter. Check the
chocolate label if you need the bites gluten-free. Note 3 — Technique : Keep the bowl, fork and bananas completely dry, or the chocolate
can seize. Microwave option: 50% power, 20-second bursts, stirring each time
(60 to 80 seconds total). Note 4 — Nutrition : Estimated per bite with 70% dark chocolate, for 18 bites, counting
about 100g of chocolate on the bananas (the rest stays in the bowl).
airtight container with parchment between the layers. Keeps up to 2 months in
the freezer. Don't store in the fridge: the banana softens and browns within a few
hours. Rest 2 minutes on the counter before eating. Note 2 — Substitutions : For vegan and dairy-free bites, use a dark chocolate labeled
dairy-free. For less refined sugar, use dark chocolate sweetened with coconut sugar
or stevia. Milk or semi-sweet chocolate works too, but tastes sweeter. Check the
chocolate label if you need the bites gluten-free. Note 3 — Technique : Keep the bowl, fork and bananas completely dry, or the chocolate
can seize. Microwave option: 50% power, 20-second bursts, stirring each time
(60 to 80 seconds total). Note 4 — Nutrition : Estimated per bite with 70% dark chocolate, for 18 bites, counting
about 100g of chocolate on the bananas (the rest stays in the bowl).