If you’ve been scarred by the misuse of the word ‘healthy’ and ‘good’, then let me hold out my hand, friend. There is not a carob bean in sight.
First, my helpers and I dug into the bag of discount bananas. We peeled em’, broke the banana
s in half, and put popsicle sticks into the good lookin’ nanas.
The not so great looking ones went on the tray too in a ‘smoothie or banana bread’ pile.
You can do this part a day or a few hours before the chocolate dipping bit.
After your nanners are frozen, you’ll want to gather your chocolate coating ingredients.
and any roll-in toppings that suite your fancy. I happened to have some toasted coconut and some chopped almonds on hand. Mini chocolate chips, chopped peanuts, and even chopped cacao nibs (for you dark chocolate lovers) would also be great roll-in’s for a chocolate covered banana.
You’ll want to pick a tall, skinny container to mix your chocolate concoction in. This large glass did the trick nicely, and we used a butter knife to stir.
We are in the midst of coconut oil melting season…it’s not quite liquid yet. If you are using solid coconut oil, then warm it up a bit and measure out one cup of it into your container.
Then add in 1/2 cup of raw honey, and 1/2 cup of cocoa powder.
*Please rejoice with me that I was ‘Spring Break Mom’ today, and not ‘You-got-it-all-over-the-cup-and-this-is-for-my-blog Mom.’ Thank you.
Now all that’s left to do is dip…
roll, and enjoy!
The coconut oil hardens up in just a couple of minutes from the chill of the banana. Our dip was a teensy bit on the thick side, but it made for a thick chocolatey coating that had just the right amount of crunch to it. Our chocolate covered banana recipe coated 16 banana halves.
OK, it actually coated 17, but I hate odd numbers, OK?! So after you eat one, it yields a nice even number.
I could go on and on talking about how good for you these are, with the organic coconut oil being a ‘healthy fat’, and the properties of raw honey, blah blah blah…
What you really just need to know is this:
Happy spring to you and yours, and here is your printable chocolate covered banana recipe!
- 8+ whole bananas
- 16+ popsicle sticks
- 1 c. extra virgin coconut oil, softened or melted
- ½ c. cocoa powder
- ½ c. honey (I used raw orange blossom)
- Toppings of your choice: toasted coconut, chopped nuts, mini chocolate chips, cacoa nibs (these are better chopped and blended into the topping)
- Peel Bananas and break in half.
- Push a stick into each half, and freeze on a wax paper covered baking sheet.
- When bananas are frozen solid, assemble the chocolate dip.
- Choose a tall, narrow dipping container, like a large glass.
- Measure in coconut oil, honey, and cocoa powder.
- Blend well. We used a butter knife to stir.
- Put toppings in a shallow dish or plate, so you’re ready to roll.
- Dip frozen banana into chocolate sauce, and roll in topping or sprinkle on topping as desired.
- Place back onto cold tray.
- Chocolate will harden quickly on the frozen bananas!
- Repeat until all the bananas are chocolate dipped.
- When the coating is hard, put bananas into an airtight container and store in the freezer.