Best 9 Chocolate Covered Frozen Bananas Recipes

CHOCOLATE-DIPPED FROZEN BANANAS

Steps:

• Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
• Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
• Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
• Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
• Once frozen, store the bananas in an airtight container.
• Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

CHOCOLATE-COVERED FROZEN BANANAS

Steps:

• Just cut peeled bananas in half, insert a lollipop stick into each and freeze until firm, about 1 hour. Then dip in melted red, white or blue candy melts; drizzle with more candy melts and decorate with sprinkles. Freeze until ready to serve.

CHOCOLATE-COVERED FROZEN BANANAS

Steps:

• Line a large baking sheet with parchment or waxed paper.
• In a large heatproof bowl, microwave chocolate on moderately high heat for 2 minutes, stopping to stir at 30-second intervals, until melted.
• Skewer cut ends of bananas with toothpicks or Popsicle sticks as the handles.
• Working one at a time, dip bananas in chocolate and place on prepared baking sheet. Sprinkle with desired toppings for s'mores, tropical, sprinkles or granola flavours.
• Freeze for at least 1 hour, or until bananas are frozen throughout. Serve right out of freezer.
• Freeze leftovers airtight and store for up to 2 weeks.

FROZEN CHOCOLATE-COVERED BANANAS

Steps:

• Line a baking sheet with parchment or wax paper. Insert a popsicle stick into each piece of banana. Cover each piece with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.

CHOCOLATE DIPPED FROZEN BANANAS

Steps:

• Cut off a inch off the bottom of each unpeeled banana, and gently insert a popsicle stick into each one. Then unpeel bananas. Place banana's onto a baking sheet and freeze until frozen.
• In a double boiler melt chocolate chips and shortening. Dip frozen bananas into melted chocolate, then roll in coconut, chopped nuts, sprinkles, or anything you want.
• Eat immediatly or freeze to eat them another time. Enjoy!

CHOCOLATE-COVERED BANANAS

Steps:

• Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
• Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
• Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

FROZEN CHOCOLATE BANANAS

Steps:

• 1. Line a baking sheet with nonstick foil or parchment paper.
• 2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
• 3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
• 4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
• 5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

YUMMY FROZEN CHOCOLATE COVERED BANANAS!

Steps:

• Line a baking sheet with nonstick foil or parchment paper.
• Cut the bananas in half and insert a Popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes.
• Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
• Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
• Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

FROZEN BANANAS

Steps:

• Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
• Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.