Chocolate frozen bananas

By Mary Berg
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  • Popsicle sticks or wooden chopsticks
  • 2 ripe but firm bananas, peeled
  • 1 cup semisweet chocolate chips
  • 1-1/2 tablespoons coconut oil
  • 1/2 cup granola, crushed cereal, chopped nuts, sprinkles, cookie crumbs, toasted coconut, finely chopped candy such as peanut butter cups, etc.


  1. Line a plate or a small baking sheet with parchment paper and insert a popsicle stick or wooden chopstick into the cut end of each banana half. Place the bananas on the parchment-lined plate or sheet and transfer them to the freezer for at least 45 minutes or until firm.
  2. When the bananas are firm, melt the chocolate chips and coconut oil together in a microwave safe glass measuring cup or in a heatproof bowl over a pot of simmering water. Stir until smooth.
  3. Set out a few plates of topping options and retrieve the bananas from the freezer. Dip the bananas into the melted chocolate and coconut oil mixture and roll them around a bit and use a spoon to coat entirely with the chocolate. While the chocolate is still a little liquid, sprinkle or roll in whatever toppings you’d like then transfer back to the parchment lined sheet. Return to the freezer for 15 to 20 minutes so that the chocolate hardens and enjoy.
  4. Store any leftovers in an airtight container in the freezer for up to one week.

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