These chocolate covered frozen bananas are a delicious and easy summer treat! Simply frozen bananas dipped in chocolate and covered with your favorite toppings these are a great healthier frozen treat that kids and adults love! These will become a new favorite for your whole family!
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If your kids are anything like mine your freezer is full of frozen treats all summer long! Even the kids who live next door see my husband in the garage and ask for a popsicle! Also if you’re like me you are often looking for ways to make a sweet treat a little healthier! These bananas are a great healthier frozen treat that you’ll feel good about eating and sharing with the neighborhood kids on a hot summer day!
This is a simple recipe that only requires a handful of ingredients and little bit of time to create a great healthy snack make sure to plan ahead a little bit because you do have to make sure the bananas are nice and frozen!
You can also easily double or triple this recipe to make a bunch of chocolate-covered bananas if you are having a get together or party. If you decide to make a lot it is best to work in batches so that your chocolate stays a nice consistency through the whole process!
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Before we get started here are some tips for making these chocolate bananas-
Choose the right bananas– Starting with the right bananas is key for this easy recipe! You want perfectly right bananas, if they are too green they will be starchy and not very sweet, if they are overripe bananas then they may be too soft to hold the popsicle stick in place. I like to use bananas that are nice and yellow with just a sprinkle of brown freckles.
Pick your favorite toppings– You can use any variety of toppings for these bananas (or you can leave them plain!) A few of my favorites are chopped peanuts and sprinkles but you can also use shredded coconut, chopped almonds, walnuts or pecans, mini chocolate chips, or even dried fruits or berries!
Choose your favorite chocolate– In my opinion there is no good or bad chocolate, it is all delicious! I like to make my banana pops with semi-sweet chocolate chips because I am a fan of dark chocolate, however if you prefer milk chocolate you can use it. You can even use allergen free or sugar free chocolate chips as long as they melt well (some alternative chocolate chips don’t melt smoothly, be sure to check before starting.) You can use higher cacao content chocolate chips for a rich chocolate taste. If you want to use white chocolate I recommend using white candy melts because they tend to melt better than white chocolate chips. You can use whatever brand of chocolate chips you like best!
Make them smaller– If you want a bite size treat instead of full size banana popsicles you can make frozen banana bites. Just chop you bananas into smaller chunks and use toothpicks instead of popsicle sticks. They don’t take as long to freeze so they can be ready to serve a little faster. Bite size frozen bananas are a great healthy treat for smaller kids or anyone that wants to watch their portion size!
Why do I need shortening– Chocolate chips will melt, but shortening helps make the melted chocolate smooth so that it is is the perfect texture. The shortening helps create a nice thin chocolate coating that will cool into a nice chocolate shell. If you don’t have shortening you can also use coconut oil. Vegetable oil can also be used in a pinch but start with 1 tablespoon and add more as needed. Do NOT use water! You also should not use butter or margarine as both can contain water and that can ruin your chocolate.
Here’s what you’ll need for these Chocolate Covered Bananas
4- Ripe Bananas
1- 12 oz. Bag of Chocolate Chips
2 Tbsp. Shortening
Chopped Nuts, Sprinkles, Shredded Coconut or other toppings.
8- Popsicle Sticks
Parchment or wax paper
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Here’s how to make these banana pops
First you’ll need to prepare the bananas. Simply peel the bananas and cut them in half.
Next gently press a popsicle stick into the cut end of each banana piece. Place bananas on a baking sheet pan covered with parchment or wax paper. Cover with plastic wrap and place in the freezer for at least 3 hours. I like to prepare my bananas the night before so that they are ready to dip the next day.
When you are ready to coat the bananas in chocolate it is a good idea everything prepared before you get started. Lay out parchment or wax paper on a flat surface for the finished bananas and place your optional toppings in shallow dishes so they’re ready to go.
Now it is time to melt the chocolate. There are a couple of ways you can do this. You can use a microwave-safe bowl, a double boiler , or my personal favorite a mason jar and a small pan of water. I like to use the mason jar because a narrow glass jar is the perfect shape for dipping a banana and keeping the chocolate from spreading apart. If you don’t have a double boiler or a mason jar you can always use a heatproof bowl set on top of a pan of water for a similar effect!
If you are using a microwave then you’ll want to put your chocolate chips and shortening in a medium size bowl and microwave it in 30 second increments stirring in between until the chocolate is almost melted then switch to 15-second increments until it is smooth.
If you are using a double boiler or a mason jar you can place the chocolate chips and shortening in the top of the double boiler or the jar and heat the pan over medium heat stirring frequently until the chocolate is melted and smooth. Be careful not to get any water into the chocolate.
Once your chocolate is melted it is time to dip the bananas. One at a time hold the cold banana by the stick and dip it into the chocolate mixture, if you are using a bowl or double boiler you may have to roll the banana around to get it completely covered. Hold the banana over the melted chocolate letting the excess chocolate drain off for a few seconds. If this is your first time doing this don’t get frustrated if they are not perfect or it is a little messy, you’ll get the hang of it quickly!
Then, working quickly while the chocolate is still soft, sprinkle on your toppings, or roll the banana in the toppings.
Set the finished banana on your prepared parchment or wax paper for the chocolate to harden completely.
Repeat until all of your bananas are chocolate covered.
You can serve these immediately after you are finished making them or you can return them to the freezer for a later time. If you are freezing them you’ll want to wrap them individually with plastic wrap and keep them in an airtight container. When you are ready to eat them take them out of the freezer for about 5-10 minutes before serving so that they can soften just a little.
- For the cake-
- White or Yellow cake Mix
- Vegetable oil, eggs & water for preparing the cake according to the package directions.
- 1 3oz (small) box Strawberry Jello
- 1- Cup Boiling water
- 1 Cup Cold Water
- For the Strawberry topping -
- 1 Cup Fresh Strawberries
- 1/2 Cup Sugar
- 1 Tbsp. Fresh Lemon Juice
- To top the cake-
- 1 10 oz. Container of Cool Whip - thawed
- 1- Pint of Fresh Strawberries
First, bake the cake in a 13x9 in pan according to package directions. Once it is baked set it on a wire cooling rack to cool.
While the cake is baking we'll prepare the strawberry topping. First cut the stems and leaves off of your strawberries. If your strawberries are quite large you can chop them into halves or quarters. In a medium saucepan combine strawberries, sugar and lemon juice. Cook over medium heat for 5-10 minutes or until thickened. When it clings to the back of a spoon you know it is done. Remove from the heat and set aside.
Next, using the handle of a wooden spoon or other thin round object poke holes in rows across the cooled cake, they don't have to be perfect just evenly spaced.
Now we'll prepare the gelatin. Boil 1 cup of water in a pan or microwave safe dish. A heat safe Pyrex measuring cup works well for this because it will be easy to pour from, but a bowl works well too. Carefully stir the Jello powder in the hot water until fully dissolved, then pour in one cup of cold water and mix throughly.
Pour the strawberry gelatin mixture over the cake slowly so that it soaks into the holes. Next spread your prepared strawberry topping over the cake evenly. Cover with foil or plastic wrap.
Place the cake in the refrigerator for 3-4 hours or overnight.
When you're ready to top the cake first thinly slice or chop your fresh berries and set them aside.
Now spread the thawed cool whip over the top of the cake, sprinkle chopped strawberries across the cool whip evenly.