Best Chocolate Dipped Bananas Recipes

CHOCOLATE-DIPPED FROZEN BANANAS

Steps:

• Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
• Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
• Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
• Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
• Once frozen, store the bananas in an airtight container.
• Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

CHOCOLATE DIPPED BANANAS

Steps:

• Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

CHOCOLATE DIPPED FROZEN BANANAS

Steps:

• Cut off a inch off the bottom of each unpeeled banana, and gently insert a popsicle stick into each one. Then unpeel bananas. Place banana's onto a baking sheet and freeze until frozen.
• In a double boiler melt chocolate chips and shortening. Dip frozen bananas into melted chocolate, then roll in coconut, chopped nuts, sprinkles, or anything you want.
• Eat immediatly or freeze to eat them another time. Enjoy!

FROZEN CHOCOLATE-DIPPED BANANAS WITH PEANUT BRITTLE

Steps:

• Line a large baking sheet with wax paper.
• Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)
• Make Peanut Brittle While Bananas Are Freezing:
• Butter a rimmed baking sheet. Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.
• Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.
• Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet. Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.
• Assemble Bananas:
• Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.
• Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper-lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.

CHOCOLATE DIPPED BANANAS ON STICK

Steps:

• Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours.
• Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside.
• When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate.
• Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it's melted, use a kitchen towel to carefully remove the bowl from the pot and set aside.
• Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas.
• Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you're ready to serve them.

CHOCOLATE DIPPED FROZEN BANANAS

Steps:

• 1. Peel and cut each banana in half. Insert popsicle stick until sturdy being careful not break through the outside. Place on parchment covered baking sheet and freeze for 20 minutes.
• 2. Add chocolate and canola oil to microwave safe bowl or Pyrex measuring cup. Melt chocolate according to package instructions. Carefully dip the frozen bananas in the melted chocolate turning to coat. If needed use a ladle to spoon the melted chocolate over the banana. Sprinkle with your choice of toppings. Place on fresh covered baking sheet covered with fresh parchment paper. Allow the bananas to set for 20 minutes before serving. Store the bananas in an airtight container in the freezer. You will only need small amounts of toppings. Look in your pantry before shopping and see what you have.

FROZEN CHOCOLATE-DIPPED BANANAS

Steps:

• Line a rimmed baking sheet with parchment paper and set aside.
• Cut the tips off each banana, slice in half, and place on the baking sheet. Insert a Popsicle stick into the wide end of each and place in the freezer for 20 minutes. Dip each banana in the chocolate glaze, then roll in the topping of your choice. Place the bananas back on the baking sheet and freeze for 45 minutes more.

CHOCOLATE-DIPPED FROZEN BABY BANANAS

Steps:

• Insert a wooden skewer halfway into each baby banana or banana chunk. Place them on a baking sheet lined with nonstick aluminum foil or freezer paper and freeze for 1 hour.When you are ready to prepare the baby bananas, melt the chocolate and vegetable shortening in a heavy small saucepan, covered, over low heat, stirring occasionally. Once the chocolate has melted, remove the saucepan from the heat and tilt it at about a 45-degree angle to facilitate the dipping process. Holding onto the skewer, dip each banana into the chocolate, allowing the excess to drip back into the saucepan while gently twisting the skewers. (Do this step quickly because the cold banana will set the chocolate.) Immediately roll the banana in the optional edible confetti, chocolate sprinkles, coconut, nonpareils, or peanuts.There are several ways to allow the chocolate to set on the dipped baby bananas. You can insert the skewers upright into Oasis (a green spongelike material used in plant nurseries) or a piece of Styrofoam, which will act as an anchor for them. Or they can be placed in a pan lined with nonstick aluminum foil or upright in a glass.When the chocolate has set, freeze the baby bananas for 2 hours or overnight. Once the baby bananas are frozen, wrap each one tightly in plastic wrap and keep in the freezer for up to 5 days. Allow the bananas to sit at room temperature for at least 10 minutes before serving, then place upright in a smoothie.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

MINION CHOCOLATE-DIPPED BANANAS WITH YOGURT

Steps:

• Line cookie sheet with cooking parchment paper. Insert 1 stick into cut end of each of the banana halves, inserting the stick about halfway into the banana.
• Melt almond bark as directed on package. Divide 2/3 cup of the melted almond bark between 2 small bowls. Set aside. Dip bananas into remaining almond bark, and place on cookie sheet. Color remaining 2 bowls of melted almond bark with blue and yellow liquid food colors. Drizzle blue and yellow almond barks over bananas.
• Freeze bananas at least 4 hours until completely frozen. Bananas may be made a day in advance. Serve each banana half with a yogurt cup.