Frozen Chocolate Bananas

Staff Writer
Frozen Chocolate Bananas
Frozen Chocolate Bananas
Jane Bruce

Frozen Chocolate Bananas

There is something very satisfying about a recipe that uses only two ingredients. And when one of those ingredients is chocolate, you're sure to have a crowd-pleaser on your hands.

Frozen bananas have a great texture and they are an excellent substitute for overprocessed, store-bought popsicles. These do require a bit of forward planning because it's best to use silicone molds, but if you don't want to take it that far, you can always take out a step and just dip halved bananas. The key to this recipe is fun: Melted chocolate is fun, mashing bananas is fun, and eating such a delectable treat on a stick is certainly fun. It doesn't hurt that it's delicious, too.

Click here to see Bananas, Bananas Everywhere.

Click here to see the How to Make Healthy Frozen Treats at Home

Ready in
1 h, 30 m
4
Servings
460
Calories Per Serving
Deliver Ingredients
Makes
12-16 popsicles

Notes

Note: If you do not own a silicone mold, you can skip the mashing, cut each banana in half, and dip the bananas in chocolate. While they will not have the same texture, this can be an easy substitute.

Ingredients

  • 2 bananas, peeled
  • 12 Ounces dark chocolate, preferably high-quality such as Valrhona

Directions

Mash the bananas fully.

Heat the chocolate in a pot over low heat and stir continously until just melted. Using a small spoon (or, for particular accuracy, a very small pastry brush) brush the chocolate onto the sides of a silicone chocolate mold, ensuring that every part of the surface is covered. Try to ensure there is not too much chocolate.

Spoon in the mashed bananas and then place a final small layer of chocolate on top. Place popsicle sticks into the molds and put in the freezer for at least 1 hour.

Remove and serve immediately.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
26g
40%
Sugar
53g
N/A
Saturated Fat
15g
76%
Protein
4g
8%
Carbs
68g
23%
Vitamin A
2µg
N/A
Vitamin B6
0.2mg
12.1%
Vitamin C
5mg
8%
Vitamin E
0.3mg
1.4%
Vitamin K
5µg
6%
Calcium
30mg
3%
Fiber
7g
26%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
3mg
16%
Magnesium
113mg
28%
Monounsaturated
8g
N/A
Niacin (B3)
0.7mg
3.7%
Phosphorus
125mg
18%
Polyunsaturated
0.9g
N/A
Potassium
518mg
15%
Riboflavin (B2)
0.1mg
7%
Sodium
10mg
N/A
Sugars, added
46g
N/A
Zinc
1mg
10%

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