Make these hand dipped chocolate covered bananas today! They are healthy and so easy to make. And, they even come with a carob option.
If you are searching for a healthy dessert or snack that tastes yummy, and is quick to whip up, I’ve got you covered. This is hands down one of my favorites to both make and eat. Kids and grownups alike agree that these homemade chocolate covered bananas with carob option are simply the best.
They are hand dipped in chocolate but I also give a carob option for those like me who cannot handle the caffeine or sugar. And since bananas and peanut butter go so well together and peanut butter and chocolate do too, why not combine all three. I did just that and it is pure heaven.
They resemble banana ice cream that has been coated in a chocolate peanut butter sauce. So, in every bite you get it all; banana flavor, peanut butter and chocolate. You just can’t go wrong. They are simply irresistible but also deeply satisfying.
CHOCOLATE COVERED BANANAS
For the chocolate version, there is both sugar and caffeine in them. If you have trouble tolerating either one of those, then you will want to try my equally delicious carob option instead.
MELTING CHOCOLATE
With the chocolate version, I simply melt Enjoy dark chocolate chips in the top of a double boiler. If you don’t have one that is okay too. Just add chocolate chips to glass measuring cup along with peanut butter. Set aside. Add 1 to 2-inches of water in a small pot and heat on stove over low heat. When water is hot, not boiling, place glass measuring cup in the pot of water. Keep heat low and stir. You do not want to cook this.
While chocolate chips and peanut butter are melding together, line a small cookie pan (with sides), with parchment paper. Make sure this pan will fit into your freezer before you load it up with bananas.
PREPARING BANANA
Then peel and slice banana into bite size chunks.
Once chips are melted and mixture is thoroughly combined remove from heat.
HAND DIPPING THE BANANA CHUNKS
Put one banana chunk into the chocolate-peanut butter mixture. Using a teaspoon, turn banana over to thoroughly coat all sides with chocolate coating.
Once banana is coated, use a toothpick and pierce through middle of banana. Lift the banana chunk out and tap against side of measuring cup. This will remove excess chocolate peanut butter sauce.
Put on parchment lined pan. Remove toothpick and repeat process.
FREEZING THE CHOCOLATE COVERED BANANAS
Place cookie pan in freezer until bananas are frozen through, usually a couple of hours. This wait is the hardest part. Remove frozen banana chunks and place in Ziploc freezer bag. Return to freezer for storage.
To Serve: Remove only what is needed and eat promptly. Keeping the banana in its frozen state prevents the banana from turning gooey.
CAROB COVERED BANANAS (option)
If you are wondering what carob is, read my post on carob here.
The carob version does not have any caffeine nor any sugar. Rather, my sweetener of choice is monk fruit. Such a tiny amount of this all-natural sweetener is all that is needed to offer just the right amount of balance. Read more about this wonderful monk fruit sweetener here. Or purchase pure monk fruit sweetener here.
MAKING CAROB COATING
Into the top of a double boiler combine coconut oil and peanut butter. When melted, stir in carob powder. When coating is the right consistency remove from heat and stir in pure monk fruit powder.
THE REST
To finish making the carob covered version frozen bananas, the instructions given above for preparing, dipping and freezing will also apply here.
These little banana bites are heavenly and hit the spot every time. Just one or two is all you need to feel satisfied.
Make a big batch for your freezer now, because you never know who might show up and these are just so darn good you wouldn’t want to run out, EVER.