Chocolate-Dipped Frozen Bananas
Prep time
Cook time
Total time
The DIY version of what you get on Balboa Island in Newport Beach, CA. Papa Bluth would be proud.
Serves: 6
  • 3 bananas
  • 1½ cups dark or semi-sweet chocolate chips (good quality is better!)
  • 1½ tablespoons coconut oil
  • Sprinkles (if desired)
  • 6 4.5" wooden popsicle sticks (I got them at Michael's)
  1. Line a large cookie sheet with parchment or waxed paper.
  2. Peel bananas and cut in half (see photo). Using a knife, cut a hole in the center of the banana, about 2 inches deep into the banana, starting at the cut end. Place popsicle stick in pre-cut hole, holding banana fairly firmly with the other hand to prevent it from splitting as the popsicle stick is pressed in.
  3. Place on lined cookie sheet and freeze for about an hour.
  4. Before taking bananas out of the freezer, melt coconut oil and chocolate chips in a microwave-safe bowl in the microwave on high for 1 minute. Remove and stir well until all chocolate chips have melted.
  5. Take bananas out of the freezer. For each banana, dip in the chocolate, being sure to cover the whole banana (you can use a spoon to help). Let excess chocolate drip off. Chocolate will temper (harden) quickly since the bananas are cold, so work fast. Before chocolate hardens, pour sprinkles over the banana (over a bowl or plate) to cover, if using sprinkles.
  6. Hold banana in the air for 1-2 minutes, then place on the lined cooke sheet. (This is the part that Anna helped me so much with – she would hold the bananas while I dipped the next one.) Keep frozen until ready to eat! If not eating right away, freeze for about 30 minutes then place in an airtight container or zip plastic bag in the freezer.
Recipe by This Week for Dinner at