Chocolate-Covered Banana Bites with Coconut and Sea Salt

Chocolate-Covered Banana Bites with Coconut and Sea Salt

Have you ever found yourself standing in your kitchen thinking to yourself “I am culinary genius”?  I had that experience this week.  Okay, to be fair, I am definitely not a culinary genius as I am not the inventor of chocolate covered frozen bananas. But! I think I should get genius credit just for making them…. and then sprinkling them with dried coconut and sea salt.  Don’t you agree?

I also had the startling revelation that the three best flavors in the world might just be chocolate, coconut, and sea salt.  Bringing them together is just too good.  And genius.

This recipe will forever go down in my mind as the recipe that finally made me buy parchment paper.  I don’t know why I chose to be difficult about parchment paper, but I have never bothered to buy it because it seems silly when I have somehow managed to get around in life without it so far.  Yet here I was today, dreaming up my chocolate-covered frozen bananas and finally convinced into buying parchment paper.  Three hours later I can tell you that it was $5 well spent.

Chocolate-Covered Banana Bites with Coconut and Sea Salt

Chocolate-covered bananas are super simple to make and are definitely well-worth the effort.  Even your cat can help.  Ok, not really.  He’ll just get in your way and try to put dirty paws on the bananas.  Not today, kitty.

Chocolate-Covered Banana Bites with Coconut and Sea Salt

We start by gathering our three favorite ingredients along with a few bananas.  Then it’s time for a little chocolate melting.  Once you have that under way, slice up a few bananas and then let the dipping begin!

 

Chocolate-Covered Banana Bites with Coconut and Sea Salt

Chocolate-Covered Banana Bites with Coconut and Sea Salt

Chocolate-Covered Banana Bites with Coconut and Sea Salt

After a few hours in the freezer you’re left with an incredible, decadent dessert.  Feel free to keep these all to yourself or serve them at your next dinner party.

Chocolate-Covered Banana Bites with Coconut and Sea Salt
 
Author:
Recipe type: Dessert
Ingredients
  • 1 cup (dairy-free) chocolate chips
  • 1 tablespoon coconut oil
  • 4 bananas, peeled and cut into slices (1/2-inch to 1-inch thick)
  • ⅓ cup dried coconut flakes, crushed (you can also use unsweetened shredded coconut)
  • coarse sea salt
Instructions
  1. Add chocolate chips and oil to a small pan and gently heat on very low heat. Stir continuously (to prevent the bottom from burning) and remove from heat as soon as the chocoalte is liquified. (You can also use the double boiler method and melt your chocolate in a pot or bowl above boiling water.)
  2. Lay a sheet of parchment paper over a sheet pan. (This makes them easy to put into the freezer). Next, drop your banana slices into the chocolate and coat the banana evenly. Put it on the parchment paper and sprinkle with the crushed coconut flakes and sea salt. Continue until all the banana slices have been dipped and topped with goodies.
  3. Put the pan in the freezer and let freeze 2 - 3 hours, until frozen. Once the banana bites are frozen, you may serve immediately or transfer them to an airtight container and continue to store in the freezer until you are ready to serve them. They last in the freezer about 2 - 3 weeks.
Notes
Makes about 40 bites

 

Eat better, feel great, look amazing!
Get your FREE Handy Guide to Produce to jumpstart your cooking along with weekly recipes, healthy living tips, and giveaways!

You may also like...

Comments

  1. says

    Those look super simple, delicious, and healthy to boot! I have all of those ingredients on hand…I guess I know what’s for dessert tonight! Thank you. I am so glad to have found your blog through a friend. You are a regular read for me now! :)

    • says

      Thanks Becky! Glad you’re enjoying the blog! :) The salad you just posted looks delicious and I ADORE your puppies by the way. Too cute! :)

  2. Kacey says

    Wow! Delicious!! I stumbled upon your blog yesterday, and already made the “Snowday Pancakes” for my family this morning, and then just finished these amazing morsels to bring to a friends’ tonight. My husband and I lived in Seattle for 4 years, and are now in Minneapolis. Decent “fresh, local, organic” scene here, but NOTHING like Seattle! Oh how I miss it there! I can’t wait to keep trying your recipes and enjoying your truly entertaining posts :-). Simple pleasures for when the kids are sleeping. Thank you!

    • says

      Thanks Kacey! I’ve never been to Minneapolis, but Seattle is a pretty amazing city. I’m so glad you liked the pancakes and these banana treats. Hope they go over well tonight! :)

  3. Shauna says

    Hi Sonnet- I’ve made these twice and love them! I use 72% dark chocolate and I put slivered almonds on half the batch for a different twist. I can’t figure out what you use to keep them so neatly dipped. I’ve used my fingers both times because a spoon doesn’t seem to work the way I want it to…however, I’d love to learn a more effective way. Also- I think I used parchment paper the first time but wax paper this time. Do you think it makes a difference? Thanks for all these great recipes…we’ve tried more than a few and have enjoyed them all!

    • says

      Ohh I love the addition of almonds – nice touch! I dropped the banana into the pot of melted chocolate, flipped the banana with a spatula (so it was evenly covered), then used the spatula to fish it back out and slide it onto the paper. The spatula was covered in chocolate, but the slices turned out nice. :)

      I think either wax paper or parchment paper would work just fine – anything that would act as a barrier so the slices don’t end up frozen to the sheet pan. I’m so glad you’ve been enjoying the recipes! Hope this method works out for you!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: