Frozen Chocolate Banana Bites

It’s funny how our tastes change as we get older. During my entire childhood, I probably only ever ate maybe five bananas, and I’m pretty sure they were in the form of banana split sundaes. I really didn’t like them at all. It wasn’t until about three years ago that I started eating them on a semi-regular basis. I put them in breakfast protein shakes, make banana bread, and if I’m in a hurry and on the go I grab one for a snack. But for me, they have to be just on this side of green. No mushy bananas here, unless I’m making banana bread.

The other day when I was dipping the peanut butter balls in chocolate, it reminded me of my step-grandmother making chocolate dipped bananas and then freezing them for snacks. She had a strange name for them and I can’t remember exactly what it was…maybe monkey tails? Who knows. They also had a Newfoundland dog named Jake who shed everywhere and honestly, I think everything she made tasted like he smelled. Cool dog, but the hair and slobber, yikes. Hmmm…maybe that’s why I didn’t eat bananas for most of my childhood. Anyhoo, an entire banana dipped in chocolate is a little much for me, so I thought I would just do little bites that we could grab out of a container in the freezer whenever we had a craving. They are surprisingly good and just enough to satisfy a little sweet tooth.

Frozen Chocolate Banana Bites

5 Ripe Bananas (I like mine just ripe, not over ripe.)

2 1/2 Cups Enjoy Life Dairy Free Miniature Chocolate Chips

About 1/2 Cup Chopped Pecans

About 1/2 Cup Toasted Coconut (I do mine in a frying pan on the stove and then allow to cool.)

Peel and cut bananas in bite size pieces and place on a baking sheet lined with parchment paper.

Freeze for 30 minutes. Toward the end of the freezing time, chop the nuts and toast the coconuts, set aside. Place chocolate in a double-broiler and melt, stirring until smooth.

Remove bananas from freezer and working quickly, dip banana bites one at a time into the chocolate covering thoroughly. Place each bite back onto the baking sheet and sprinkle with coconut or nuts, or both. The chocolate sets pretty fast so you want to sprinkle each one right after you set it on the sheet.

Continue until they are all dipped and sprinkled and freeze until chocolate is completely set. Keep them in the freezer in a freezer bag or freezer safe container.

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