Best Frozen Chocolate 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.

FROZEN CHOCOLATE BANANAS

Steps:

• 1. Line a baking sheet with nonstick foil or parchment paper.
• 2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
• 3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
• 4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
• 5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

CHOCOLATE-COVERED FROZEN BANANAS

Steps:

• Line a baking sheet with parchment paper.
• Cut 1 inch off the bottom of each banana and gently insert a popsicle stick into each one. Carefully remove and discard banana peels. Place bananas on the prepared baking sheet and freeze until solid, at least 2 hours.
• Place chocolate chips and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Dip frozen bananas into the melted chocolate and roll in coconut.
• Eat immediately or return to the freezer 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 BANANAS

Steps:

• Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
• Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly.
• Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.

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 COCONUT FROZEN BANANAS RECIPE BY TASTY

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
• Place coconut onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
• Place bananas in freezer until the coating has hardened.
• Nutrition Calories: 1663 Fat: 125 grams Carbs 160: grams Fiber: 20 grams Sugars: 116 grams Protein: 18 grams
• Enjoy!

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.

YUMMY FROZEN CHOCOLATE COVERED BANANAS!

Steps:

• Line a baking sheet with nonstick foil or parchment paper.
• Cut the bananas in half and insert a Popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes.
• Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
• Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
• Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

FROZEN CHOCOLATE COCONUT RUM BANANAS

Steps:

• Peel and halve the bananas. Place a wooden stick into each half. Arrange in a shallow pan and cover halfway with rum. Let stand 10 minutes, flipping halfway through. Place on a baking sheet and place in the freezer. Freeze until frozen through and firm, at least 1 hour.
• Once the bananas are frozen, leave them in the freezer while preparing the chocolate and coconut. Toast the coconut in the microwave in 30 second increments, stirring occasionally, until evenly golden, about 2 minutes 30 seconds. Toss the flaky salt with the coconut.
• Combine chocolate and coconut oil and microwave until melted, about 1 minute. Lightly whisk until the chocolate and oil are combined.
• Line a baking sheet with parchment paper. Remove the bananas from the freezer and pat dry if wet. Working quickly, dip each banana in the chocolate, then sprinkle with the coconut and salt, and let dry for a couple of minutes. Serve immediately.

CHOCOLATE-COVERED FROZEN BANANAS

Steps:

• Just cut peeled bananas in half, insert a lollipop stick into each and freeze until firm, about 1 hour. Then dip in melted red, white or blue candy melts; drizzle with more candy melts and decorate with sprinkles. Freeze until ready to serve.

FROZEN CHOCOLATE-COVERED BANANAS

Steps:

• Line a baking sheet with wax paper.
• Peel the bananas and then slice them in half widthwise. Carefully insert an ice-pop stick into the bottom of each banana, then place on the prepared baking sheet. Freeze the bananas for 1 hour.
• Melt the chocolate chips with the vegetable oil in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until the mixture is smooth. Remove the bowl of chocolate and set it aside.
• Remove the bananas from the freezer. Dip a banana in the chocolate, smoothing it over the entirety of the banana with a spoon. Immediately sprinkle the banana with the assorted sprinkles, crushed candy or pretzel pieces, then return it to the baking sheet. Repeat the dipping and decorating process with the remaining bananas. Return them to the freezer for 10 minutes, or until the chocolate is firm. Serve immediately or store the bananas in an airtight container in the freezer.

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.

CHOCOLATE AND BUTTERSCOTCH FROZEN BANANAS

Steps:

• Insert ice-pop sticks into the cut end of the bananas, halfway up. Place on a baking sheet and freeze until firm, at least 4 hours.
• Melt the chocolate in a double boiler, about 5 minutes.
• Line a large baking sheet with wax paper and set aside. Dip the frozen bananas in the butterscotch and then sprinkle with candied nuts or sprinkles. Place on the prepared baking sheet and drizzle with melted chocolate. Place back in the freezer for at least 30 minutes to set.
• Melt the butter in a medium saucepan over medium heat. Whisk in the brown sugar and salt. Cook, whisking continuously, until the sugar dissolves and caramelizes, about 5 minutes. Remove from the heat, carefully pour in the heavy cream, and then return to heat. Continue to cook until the mixture is smooth. Remove from the heat and let cool completely.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk the egg white until frothy. Fold in the brown sugar and salt, and then the peanuts, pecans and walnuts. Spread in a single layer on the prepared baking sheet. Bake until toasted and the sugar has melted, about 10 minutes. Let cool to room temperature, then roughly chop.

CHOCOLATE FROZEN BANANAS

Steps:

• Cover a baking sheet with parchment paper or waxed paper.
• Insert a chopstick into the cut end of each banana half. Place bananas on the prepared baking sheet. Freeze for at least 2 hours.
• Place peanuts on a rimmed plate.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Dip each frozen banana into the melted chocolate, using a spoon to help cover it completely. Dip into the peanuts, working quickly before the chocolate hardens.
• Serve immediately, or wrap in foil and return to the freezer until ready to serve.

MEXICAN CHOCOLATE FROZEN BANANAS

Steps:

• Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering water. Stir until mixture is evenly melted and smooth, about 5 minutes. Set aside to slightly cool and thicken, about 3 minutes.
• Meanwhile, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat and insert sticks lengthwise into the center of each banana. Place toasted coconut in a shallow plate.
• When chocolate is ready, tilt the bowl, and, working one at a time, dip the bananas evenly into the chocolate mixture. Tilt and turn to coat the banana evenly. Tilt banana so excess chocolate can drip back into the bowl.
• When chocolate is just set, roll banana in the toasted coconut and transfer to the prepared baking sheet. Repeat to coat all the bananas. Place bananas in freezer to set up, at least 20 minutes.