Frozen chocolate banana bites are topped with sunbutter, chocolate, and a sprinkle of sea salt for an easy, delicious, frozen treat. These are a great way to keep cool in the summertime!
I know frozen chocolate banana bites aren’t exactly a new invention. I’ve seen chocolate covered bananas in stores, at ice cream shops, and on Pinterest.
And I know this is not a difficult dessert to make, but I wanted to make a version that used homemade healthier chocolate and sunbutter, and was free of the top 8 allergens.
It can be so hard to find a safe ice cream if you’re dairy free, nut free, and other allergen free. And that can be super frustrating! I know how tough it is. These little treats aren’t exactly ice cream, but they are delicious, rich, and a good way to satisfy your sweet tooth in an allergy friendly way.
These frozen chocolate covered banana bites are delicious, cooling, and so easy to eat! I think you’ll love them!
- Sunbutter – We love sunbutter at our house, but you could also make these with Wowbutter or any other nut or seed butter that works for your dietary needs.
- Coconut Oil – Coconut oil is a necessary ingredient for the homemade chocolate coating. A different oil will not work – coconut oil becomes solid when cold, which is very necessary for this recipe. If you can’t have coconut, you can just melt your favorite dairy free chocolate chips instead of making the chocolate coating.
- Maple Syrup – We like to use maple syrup to sweeten the chocolate, but you could also use honey or agave syrup if you prefer.
Step by Step Instructions
- Peel the bananas and slice them into coins. Place them on a cookie sheet lined with parchment paper, and place in the freezer for at least one hour. Once they are frozen, you can use them in this recipe, or save them in a plastic freezer bag for smoothies or making nice cream.
- Once the banana coins are frozen, spread a little sunbutter on each one, and place the cookie sheet back in the freezer for about 30 minutes. (You can make these frozen banana bites without sunbutter if you wish! Or if you can have peanut butter, that would work as well.
- The next step is to make the chocolate. I adapted Melissa’s easy chocolate recipe slightly, and the flavor is just perfect for these frozen treats. The coconut oil and maple syrup make this chocolate perfectly sweet, and give it a nice texture, too. The chocolate takes just a minute to make, and then I let it sit for a few minutes to thicken up. If you don’t want to make the chocolate from scratch, just go ahead and melt your favorite allergy friendly chocolate chips instead.
- Dip the frozen banana coins in the chocolate. Use two forks to make sure each coin gets coated, and then carefully place the chocolate covered banana coin back on the cookie sheet. The finishing touch is a sprinkle of flaky sea salt for that sweet and salty combination that’s so delicious.
- Place the chocolate dipped bananas in the freezer for about 30 minutes or until the chocolate is firm. Enjoy!
You can store these frozen chocolate banana bites in an airtight container in the freezer for up to two months.
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Frozen Chocolate Banana Bites.
- Slice the bananas into coins. Place them on a cookie sheet that’s lined with parchment paper. Freeze for 60 minutes, or until solid.
- Spread a small amount of sunbutter on each frozen banana coin. Place back in the freezer for about 30 minutes.
- Place the melted coconut oil, cocoa powder, and maple syrup in a bowl and whisk together. Set aside.
- Take each frozen banana slice and dip it into the chocolate. Use two forks to coat it and place it back onto the parchment lined cookie sheet. Sprinkle sea salt on top.
- Place the tray of chocolate covered bananas in the freezer for 30 minutes or until frozen solid.