Chocolate Covered Bananas
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These Chocolate Covered Bananas are the kind of treat that stops everyone mid-bite. A creamy, naturally sweet banana wrapped in a crisp chocolate shell with just the right crunch on top… simple, nostalgic, and dangerously good. It feels like something you’d grab on a warm summer night, but honestly, once you make these at home, you’ll want them in your freezer all year long.
Looking for more no-bake desserts? Try my No Bake Lemon Bars, Ultimate Nutella Milkshake, and Classic Italian Panna Cotta.
Quick Look: Chocolate Covered Bananas
- Prep Time: 15
- Freezing Time: 2-3 hours
- Total Time: about 2 hours and 15 minutes
- Servings: 8
- Dietary: Vegetarian, can be made gluten-free
- Method: Freeze, top, then set
- Technique: Use ripe but firm bananas and let excess chocolate drip off, then add toppings
- Flavor and Texture: Sweet, creamy banana center with a crisp shell
Why You’ll Love This Recipe
The Best Chocolate Covered Bananas (Balboa-Inspired) There is something magical about a simple frozen banana dipped in chocolate. It takes me right back to warm evenings walking around Balboa Island with my husband’s family, holding one of these in hand, salty ocean air and all. When we aren’t there, this is the little ritual I recreate at home – and honestly, it’s even better because you can make them exactly how you love them. You’ll love them too…
- Better than store-bought Balboa bars – fresh, customizable, and made with real ingredients
- Naturally sweet and kid-friendly
- Perfect make-ahead treat for summer
- Endless topping combinations so it never gets boring
If you love bananas, you will also enjoy my Bananas Flambe and Best Banana Cream Dream Pie.
Made With Amore,
Table of Contents
Simple Ingredients
You only need a handful of simple ingredients to create these chocolate-covered bananas.
- Bananas: The naturally sweet, creamy base. They are best when ripe but still firm for easy dipping.
- Chocolate Chips + Coconut Oil: Melted together for a smooth, glossy coating that sets beautifully.
- Toppings (Salt, Oreo Crumbs, Toasted Almonds, Salted Peanuts, Sprinkles): Add crunch, contrast, and fun flavor variations to customize each bite.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Oil Substitute: Swap coconut oil with a little butter if needed.
- Try a Different Chocolate: Use white chocolate for a fun twist.
- Vary the Toppings: Drizzle with peanut butter after dipping or try crushed pretzels for a salty crunch. Try a Homemade Nutella or Creamy Vanilla Sauce drizzle!
- Make them Bite-sized: Make mini bites by slicing bananas into coins instead of halves.
How to Make Chocolate Covered Bananas
Cold, creamy, chocolate-dipped perfection with endless toppings – once you make these frozen covered bananas, you’ll always have a batch in your freezer. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Line a sheet pan or a larger flat plate with waxed paper. Cut each banana in half. Insert a popsicle stick into the cut-end, and push the stick halfway in.
- Place all the bananas on the waxed paper and freeze for 1 hour.
- Add chocolate chips to a microwave-safe bowl and add in the coconut oil. Melt the chocolate and oil in the microwave. DO NOT burn the chocolate.
- Check on it every 25-30 seconds and stir.
- Remove the bananas from the freezer. Take one banana at a time and dip it in the chocolate, coating it completely – spoon some on, if needed.
- Shake off any excess chocolate.
- Put the dipping decorations (nuts, sprinkles, cookies, etc.) on flat plates.
- Roll or sprinkle the dipped bananas with nuts, sprinkles, cookie crumbs, and put them back on the waxed paper. Put the bananas back in the freezer and freeze for 1 hour.
Chocolate Covered Bananas Recipe FAQs
Melt it gently (microwave in short intervals and stir frequently) and avoid getting any water in the chocolate.
It helps the chocolate melt smoothly and creates a thinner, glossy coating that hardens nicely.
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 1–2 minutes before eating for best texture.
Serving Suggestions
I love serving these chocolate covered bananas as a fun dessert after summer favorites like Juicy Homemade Burgers, Pan Seared T-Bone Steaks, or even a casual pizza night featuring Homemade Pizza Margherita, as they’re light, refreshing, and feel like a special treat without being too heavy. If you want to add another easy sweet option to the table, pair them with more summer desserts, like Fresh Peach Pie or Pistachio Gelato for the ultimate dessert spread!
My Pro Tips
Recipe Tips
- Use bananas that are just ripe – too soft and they won’t hold well on the stick
- Freeze completely before dipping or the chocolate won’t stick properly
- Use a narrow glass for dipping – it gives that clean, even coating
- Work quickly with toppings, the chocolate sets fast
- Add a pinch of flaky salt for that sweet-salty magic
More Banana Recipes
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Chocolate Covered Bananas
Ingredients
- 4 bananas, just ripe (not overly soft)
- 1 cup chocolate chips or chopped chocolate, milk or dark
- 2 tablespoons coconut oil
- 8 popsicle sticks
Optional Toppings
- ½ cup salted peanuts, finely chopped
- ½ cup Oreo cookie crumbs
- ½ cup toasted almonds, chopped
- ¼ cup sprinkles
- Flaky sea salt, for finishing
Instructions
- Prepare the bananas: Peel the bananas and cut each one in half. Insert a popsicle stick into the cut end of each banana half, gently pushing it about halfway through so it holds securely.
- Freeze until firm: Place the bananas on a parchment-lined baking sheet or plate. Freeze for at least 2–3 hours, or overnight, until completely firm. This step is key for that perfect chocolate coating.
- Set up your dipping station: Before melting the chocolate, have all your toppings ready in small bowls. Once the bananas are dipped, you’ll want to work quickly.
- Melt the chocolate: In a small saucepan over low heat, melt the chocolate with the coconut oil, stirring until smooth and glossy.
- You can also microwave in 15–20 second intervals, stirring between each, until fully melted.
- Dip the bananas: Pour the melted chocolate into a narrow glass (this makes dipping easier). Dip each frozen banana into the chocolate, turning to coat evenly. Let the excess drip off.
- Add toppings immediately: Place the dipped banana back on parchment and quickly sprinkle with your toppings before the chocolate sets.
- Freeze again to set: Return the bananas to the freezer for 10–15 minutes, until the chocolate shell is fully hardened.
- Store and enjoy: Transfer to an airtight container or zip-top bag and keep frozen until ready to eat.
Notes
- Use bananas that are just ripe – too soft and they won’t hold well on the stick
- Freeze completely before dipping or the chocolate won’t stick properly
- Use a narrow glass for dipping – it gives that clean, even coating
- Work quickly with toppings, the chocolate sets fast
- Add a pinch of flaky salt for that sweet-salty magic
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A family favorite for a good reason. It is a fun recipe to make with kids!