Healthy Chocolate Covered Bananas (Vegan & Paleo!)
This post may contain affiliate links. Please read our disclosure policy
Let’s make Healthy Chocolate Covered Bananas! These chocolate-dipped bananas are my favorite Disneyland treat! They’re SO easy (and healthier!) to make at home. Plus, they’re gluten-free, vegan & paleo!
We’re wrapping up our last week of summer break this week. This summer has definitely been one for the books (it’s the staycation that never ends!), but my kids and I have definitely been missing travel and trips. Lately, that specifically means we’ve been missing Disneyland.
Today, we’re channeling some of that Disney magic into snack time with chocolate-covered bananas!
These frozen chocolate-dipped bananas were one of my first favorite Disney treats YEARS ago. Eating frosty chocolate banana pops in the sun while you watch a Disney parade stroll by and the smell of cotton candy and popcorn wafts through the air is tough to beat. It’s almost better than ice cream!
Since we can’t *always* be at Disneyland, we started making our own chocolate-covered frozen bananas a few years ago with a quick 2-ingredient vegan chocolate shell, and we’ve never looked back.
When you make this healthy treat at home, you can top them with ANYTHING you want. And I’ve got lots of ideas for you to try! Here’s what you need to get this Disney-inspired party started…
Simple Ingredients To Get Started
Part of what I love about this easy recipe is that it starts with just 3 ingredients. Let’s take a look:
- Ripe Bananas. To start, you’ll need ripe bananas. I like mine ripe, but not overly ripe (not many brown spots). Choose bananas you’d eat fresh.
- Chocolate or Chocolate Chips. Next up is some chocolate! We love to use dark chocolate or allergy-friendly chocolate chips (like Enjoy Life).
- Coconut Oil. The magic ingredient! Just like with magic chocolate shell, coconut oil helps the chocolate solidify as soon as it comes in contact with something cold. Feel free to use refined coconut oil for a more mild flavor.
- Your Favorite Toppings. More on this in a minute!
How to Make Chocolate Dipped Bananas, Step By Step
- Peel bananas & slice bananas in half widthwise. Insert a popsicle stick in the bottom, leaving plenty of room for your hand to hold. Place bananas on a baking sheet lined with parchment or a silicone baking mat and freeze at least 2-3 hours, up to overnight.
- When you’re ready to dip the bananas, set out any desired toppings so your station is ready to go.
- Prepare your chocolate shell by melting chocolate chips and coconut oil together in a saucepan over low heat until silky smooth. (Or in a microwave-safe bowl in 15-20 second intervals. Stir in between each interval till smooth)
- Pour the melted chocolate mixture into a narrow glass (like a juice glass!). Dip the frozen bananas into the chocolate mixture + immediately sprinkle with any desired toppings.
- Place back on the baking sheet + repeat with remaining bananas. Pop the bananas back into the freezer for a few minutes to harden, then transfer any that you’re not eating immediately to a freezer-safe bag and store in the freezer.
HAVE EVERYTHING SET OUT FIRST + WORK QUICKLY! Since the chocolate shell is designed to harden immediately, you’ll want to have everything set out so that you can immediately sprinkle your chocolate covered bananas with their toppings. If your shell hardens too quickly and you can’t get the toppings on, you may just want to double-dip it in your chocolate and try again!
Topping Ideas For Frozen Chocolate Covered Bananas
Now, for the fun part: toppings! The variety of toppings options are endless (and they’re maybe the best part!). A few of my favorites…
- MINI CHOCOLATE CHIPS. We just use more of these!
- TOASTED COCONUT. A little toasted unsweetened shredded coconut gives an almost almond-joy vibe!
- CRUSHED NUTS. Pistachios, macadamia nuts, peanuts, and hazelnuts are our favorites!
- COARSE SEA SALT. A pinch of coarse sea salt (this is my fave)
- SPRINKLES. Few things are as fun or cute as sprinkles! (These ones are dye-free)
- CRUSHED FREEZE-DRIED BERRIES. We like freeze-dried raspberries best!
- TOFFEE BITS. (not dairy-free)
- CEREAL. Crushed Cheerios, Fruity Pebbles, Cocoa Pebbles, etc.
- PEANUT BUTTER. Drizzle a little on at the end!
You could even do chopped up candy bars or drizzle caramel, nut butter, or white chocolate over them at the end if you’re feeling decadent!
FAQ + Tips For The Best Chocolate Dipped Bananas
AN AWESOME TIP FROM A READER FOR KEEPING THE CHOCOLATE SHELL LIQUID. Reader Debi says “I put my narrow glass inside a wider glass with very hot water in it. The chocolate shell stayed nice and smooth for dipping the very cold banana halves in.” This trick works like a charm! Thank you, Debi!
A NARROW GLASS WILL MAKE THIS EASIER THAN A WIDE ONE. I use a small juice glass. If you don’t have a narrow glass, you may need to get a little more creative with how you rotate the glass to cover your bananas in chocolate
A TIP FOR MINIMIZING MESS. A cooling rack set over a sheet pan will help contain all your drips and help the chocolate-dipped bananas harden and set better than placing them flat on a cookie sheet.
WANT TO MAKE CHOCOLATE-COVERED BANANA BITES INSTEAD? You totally can. Cut the bananas into bite-sized slices before you freeze them, then use a toothpick or fork to dip the frozen banana slices in the melted chocolate mixture. This is a little more work and uses the chocolate faster, but it’s yummy!
WE SUGGEST:
⭐ Don’t forget to leave a star rating below when you make our Chocolate Dipped Bananas recipe. I can’t wait to hear how it goes!
Print
Healthy Chocolate Covered Bananas
- Total Time: 60-90 minutes
- Yield: 8–10 banana halves 1x
- Diet: Gluten Free
Description
These Chocolate Covered Frozen Bananas are the perfect treat on a hot day! They’ve got the same great flavor as the ones from Disneyland or Balboa Island, just made with simple, wholesome ingredients. Yum!
Ingredients
- 4–5 ripe bananas, peeled and halved
- 6 ounces (1 cup) chocolate chips (dairy-free, as needed)
- 3 Tablespoons coconut oil
TOPPING IDEAS TO TRY:
- Mini Chocolate Chips, Toasted Coconut, Chopped Nuts, Coarse Sea Salt, Crushed Freeze-Dried Berries, Sprinkles, etc.
Instructions
- First, Freeze The Bananas On Sticks. Insert a popsicle stick into the cut side of each banana half. Place all bananas on a baking sheet or plate lined with parchment paper and transfer to the freezer. Freeze 2-3 hours, or overnight.
- Prep Your Station. When you’re ready to dip the bananas, assemble any toppings you plan to add so everything is ready to go.
- Melt Chocolate. In a small saucepan, gently melt the chocolate chips and coconut oil over low heat until completely smooth. (Alternatively, you can put the chocolate chips and coconut oil in a microwave-safe dish and microwave it in 15-20 second intervals, stirring in between until fully melted).
- Dip & Decorate The Bananas. Transfer melted chocolate to a narrow glass (I like a juice glass). Dip frozen banana halves into the chocolate (let the excess chocolate drip off). Place dipped bananas back on parchment paper and immediately add any toppings. Repeat with remaining bananas.
- Freeze. Return bananas to the freezer for a few minutes to harden. Store in an airtight zip-top bag in the freezer.
Notes
- A NARROW GLASS WILL MAKE THIS EASIER THAN A WIDE ONE. For best results, I use a small juice glass. If you don’t have a narrow glass, you may need to get a little more creative with how you rotate the glass to cover your bananas in chocolate.
- HAVE EVERYTHING SET OUT FIRST + WORK QUICKLY! Since the chocolate shell is designed to harden immediately, you’ll want to have everything set out so that you can immediately sprinkle your chocolate covered bananas with their toppings. If your shell hardens too quickly and you can’t get the toppings on, you may just want to double-dip it in your chocolate and try again!
- Prep Time: 20 minutes
- Freeze Time: 2 Hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezer
- Cuisine: American
These look so Darling! I now never need to go back to Disneyland.
What a fabulous idea. I have never had these. I saw the sprinkles in the link from India Tree, but do you know if the little dots you used are dye-free? If so, can you share the name of those? I love the little ones! Thanks.
Teresa – Thanks! The ones in the photos are the last of my stash that does have dye, but we’ve used and liked these small dot ones that are dye free. We can find them at Sprouts. Hope that helps!
You should start a stand.
There’s always money in the banana stand.
One of my favorites. Ha!
Really delicious and easy to make. I used Ghiardelli mini semi sweet chips. Used about 1/2 of the melted chips (so I made chocolate dipped baked chips for my daughters work place (I am on NOOM and using this as an occasional sweet treat for myself). I put my narrow glass inside a wider glass with very hot water in it. The chocolate shell stayed nice and smooth for dipping the very cold banana halves in. Recommend this recipe highly!
Debi – WOW! Thanks so much for sharing this review with me! I’m so glad you like them!
Thank you for the idea of putting the chocolate glass inside another glass to keep the chocolate melted! Wonderful idea!
I completely forgot this was a thing! I’m sure this is one of the first things I ever made as a kid. Although I think we put ours in the oven, but can’t really remember much more.
Dear Emily,
We are making these today for my daughters birthday celebration tomorrow at school. How long before eating them can we take them out of the freezer? Can we let them unfreeze before eating or should they be frozen when eaten? I hope you have opportunity to answer me on such short notice, otherwise we will try and find out…
Jara
Jara – happy birthday to your daughter! These are meant to be eaten frozen, like popsicles, so I recommend pulling them out within just a few minutes of eating for best results. Hope they’re a hit!