Frozen Chocolate Bananas

Frozen Chocolate Bananas
Staff Writer
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

4
Servings
462
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
27g
39%
Sugar
39g
43%
Saturated Fat
16g
67%
Cholesterol
6mg
2%
Carbohydrate, by difference
50g
38%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
48mg
5%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Iron, Fe
7mg
39%
Magnesium, Mg
128mg
40%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
180mg
26%
Selenium, Se
3µg
5%
Sodium, Na
19mg
1%
Water
1g
0%
Zinc, Zn
2mg
25%

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.