Trust Me, These Are a Mood Booster!
Okay, so here’s the story: the first time I made Chocolate Dipped Banana Bites with Peanut Butter, I honestly just wanted something sweet that didn’t make me feel like a total goblin afterwards (although, who am I kidding? Sometimes I embrace my snack goblin energy). But then I got my nephew involved, because isn’t everything cuter when made by tiny hands? Now it’s sort of a family tradition, and the kitchen winds up looking like a Jackson Pollock piece thanks to wayward chocolate, but honestly, that’s half the fun. Plus, there’s usually a little “quality control” sampling—I mean, you gotta make sure the bananas aren’t poisonous, right?
Why You’ll Love This (Or at Least Not Dislike It)
I make this when the afternoons stretch on and everyone’s being a bit (okay, a lot) hangry. My family goes crazy for these because they’re bite-sized and you feel a bit healthier than if you were simply snacking on straight chocolate. (Let’s not kid ourselves, we’ve all been there.) I used to stress about making the chocolate coating perfectly smooth, but trust me, lumpy chocolate is still chocolate—and everyone loves it. Oh, and they’re brilliant for using up those sad, slightly brown bananas lurking in the fruit bowl.
Gather Your Stuff (Here’s What I Use, But You Do You)
- 2-3 ripe bananas (if they’re a bit spotty, even better)
- About half a jar of your favorite peanut butter (smooth or chunky—my sister swears by crunchy but I take whatever’s handy)
- 200g of chocolate (dark, milk, whatever—honestly, my gran always said ‘never waste the fancy stuff on recipes’ and I mostly agree; chocolate chips melt faster, if you’re in a rush)
- 1 tbsp coconut oil (makes the coating shiny, but I’ve skipped this and survived)
- Pinch of sea salt (sometimes I use flaky Maldon but regular table salt does the job)
Optional: a handful of chopped nuts, shredded coconut, or sprinkles (or if your pantry’s bare, just skip ’em!)
How I Throw These Together (Precise-ish Directions)
- Slice your bananas: Chop them into thick-ish coins (like chunky pound coins if you’re British, or about half an inch if you want to be precise). Line ’em up on a baking tray covered with parchment paper (or, if you’re me, whatever wrinkled wax paper is around).
- Peanut butter time: Dollop about a teaspoon of peanut butter onto half the banana coins. Stack the other half of the bananas on top, like little sandwiches. This is where things get sticky, and I always lose one to “testing.” Oh well.
- Freeze for 30 mins: Pop the tray in the freezer. This step is key, don’t skip it or your banana stacks will slip-slide like a penguin on an ice rink.
- Chocolate melting magic: In a microwave, melt the chocolate and coconut oil in 30-second bursts, stirring in between. Or use a double-boiler if you wanna feel fancy. I once tried direct heat and scorched it—major bummer.
- Dip away: Grab those banana sandwiches from the freezer. Using a fork or two, dip each one in the melted chocolate, then put them back on the tray. No worries if your chocolate’s a bit uneven or there’s a banana poking out—the rustic look is in, I swear.
- Sprinkle and chill again: While the chocolate is still melty, add your toppings if you want. Freeze until set, about another hour (but I rarely wait that long).
Notes I Wish I’d Known When I Started
- Actually, I find it works better if you use slightly under-ripe bananas—they hold up better. But sometimes that’s just not an option.
- Don’t microwave the chocolate for too long—if you burn it, there’s basically no coming back. Trust me (unless you’re into smoky flavors).
- Once I tried skipping the coconut oil and, while it’s fine, the chocolate shell cracks a bit easier. Not the end of the world though.
Hey, Want to Remix It? Here’s What I’ve Tried
- Swapped peanut butter for almond butter; tastes fancier, but my kids noticed the swap instantly (not a hit for them).
- Rolled in crushed pretzels once—salty-sweet, surprisingly good.
- I once tried using white chocolate and, honestly, it was a bit too sweet for me. Maybe it works if you tone back the bananas?
- A friend tried skipping freezing altogether—let’s just say, mush city. Don’t do that one.
Tools (Or How to Improvise Without All the Gadgets)
All you really need is a baking tray and some parchment. I use a fork for dipping, sometimes even just my (clean!) fingers when feeling lazy. No microwave? Stovetop in a heatproof bowl over a pot of boiling water works a treat—just don’t let the bottom touch the water (I learned that the messy way). Don’t sweat it if your freezer is tiny, just stack batches inside, and eat whatever won’t fit (that’s the cook’s tax).
How Long These Last (Not Long at All, Honestly)
Keep them in a container in the freezer for up to a week—though honestly, in my house they barely last a day before someone has swiped the lot. If you want the best texture, let them sit out for a few minutes so your teeth don’t hate you.
How I Like to Serve Them
I’m a sucker for having two (okay, three) on a little plate with a very strong coffee. My kids pile theirs into a bowl with extra nuts, like it’s some kind of deconstructed sundae. Oh, and my mum sometimes adds a dollop of Greek yogurt on the side, because she says it makes these “almost breakfast.”
Stuff I Wish I Hadn’t Learned the Hard Way
- If you rush the freezing, you’ll have chocolate slip-and-slide; learned that form impatient experience.
- Don’t use overripe bananas unless you like banana mush Surprise.
- Don’t skip the dipping fork (or at least something similar)—otherwise you’re just finger painting at that point.
Real Questions from Real People (a.k.a. My Family and Friends)
- Can I use Nutella instead of peanut butter? Totally! It’s a bit messier but, oh wow, it’s good. You might need to freeze a bit longer.
- What if I don’t have coconut oil? Skip it. The chocolate will be a bit more matte, but it still tastes great. Actually, I’ve done this loads.
- Does dark, milk, or white chocolate work best? I tend to think dark is nicest, but any will work. One friend swears by mixing both milk and dark.
- Can my kid make these by themself? Mostly, yes—with help melting the chocolate. And maybe cleaning chocolate form the walls after.
- Where do you buy your coconut oil? I usually get mine here, but you can honestly snag it from most supermarkets. If you want peanut butter tips, Serious Eats tested lots—really fun read if you’re as obsessed as me.
Quick Sidebar: Bananas and Their Moods
Okay, slight detour: is it just me, or do bananas basically have about a 10 minute window where they’re perfectly ripe? Every week I buy a bunch, and like clockwork, I blink and boom—spotted. Still, those ones are usually primed for this recipe. Waste not, want not, right?
Ingredients
- 2 large bananas, ripe but firm
- 1/3 cup creamy peanut butter
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1 tablespoon chopped peanuts (optional)
- 1/2 teaspoon flaky sea salt
- 1 teaspoon honey (optional)
Instructions
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1Line a baking sheet with parchment paper. Peel and slice bananas into 1/2-inch thick rounds.
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2Spread about 1/2 teaspoon peanut butter onto half of the banana slices. Top each with another slice to form a sandwich.
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3Place the banana sandwiches on the prepared baking sheet and freeze for 15 minutes or until firm.
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4In a microwave-safe bowl, melt chocolate chips and coconut oil together in 30-second bursts, stirring until smooth.
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5Dip each banana sandwich halfway into the melted chocolate, then place back on the baking sheet. Sprinkle with chopped peanuts and sea salt before the chocolate sets.
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6Freeze or refrigerate for 10 minutes, or until chocolate is set. Drizzle with honey before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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