These Frozen Chocolate Covered Banana Bites are an easy, healthy dessert that your whole family will love.  Just like Trader Joe’s Gone Bananas, yet made vegan and gluten-free, so everyone can enjoy them. These little banana bites are frozen and then dipped into a velvety smooth chocolate coating that melts in your mouth.

A stack of sliced frozen bananas dipped in chocolate with bananas behind them

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Why you’ll love this recipe

  • It’s easy to make.
  • It’s dairy-free, gluten-free, and nut-free.
  • These have the perfect balance of crispy and soft.
  • They’re simply delicious.

Chocolate coating

The secret to making perfect chocolate-covered bananas is in the chocolate coating.  Many recipes call for melted chocolate chips to coat the bananas.  I find this coating to be too hard once it’s frozen.  I find that coconut oil mixed with cocoa powder and sugar makes the best chocolate coating for frozen fruit.

An assortment of vegan chocolate covered frozen banana bites on white parchment paper with a banana behind them.

Ingredients and substitutions

  • Ripe Bananas – the bananas should be yellow with some brown spots on them.  The riper the banana, the sweeter it will be.  However, very brown, overripe bananas will be too soft and hard to work with.
  • Refined Coconut Oil – for the base of the chocolate coating.  This will harden quickly once it gets cold, yet it won’t get so hard that it’s difficult to eat.  (You can use unrefined coconut oil as well, but it will have a coconut flavor.)
  • Cocoa Powder – for the chocolate flavor.
  • Sugar – to sweeten the chocolate coating.  Powdered sugar makes a smooth, creamy coating with evenly distributed sweetness.  Granulated sugar will also work, but it tends to remain grainy.  I actually love a mix of half powdered sugar and half granulated sugar to give them a little crunch!
  • Salt – for flavor.  You can add a pinch to the chocolate coating, or you can sprinkle a small amount of Kosher salt on your freshly dipped bananas.

Helpful Tools  

  • Cookie Sheets – to put the banana slices on in the freezer. (You can also use a freezer-safe large plate.)
  • Parchment Paper – (optional, but recommended) to keep the chocolate from sticking to the cookie sheet.

How to make frozen chocolate-covered bananas

  1. Peel and slice ripe bananas into 1/4-inch rounds and place them on a cookie sheet.
  2. Freeze the banana slices on the cookie sheet for at least 1 hour.
  3. Melt the coconut oil, and mix in the cocoa powder, sugar, and salt until it’s combined well.
  4. Place a piece of parchment paper on another cookie sheet next to your prepared chocolate-coating mixture.
  5. Take the frozen bananas out of the freezer.
  6. Quickly pick them up one piece at a time with a fork and dip them in the chocolate, and place them on the prepared parchment paper.
  7. Repeat this with each slice until they have all been dipped.
  8. Put them back in the freezer for at least 1/2 hour to refreeze them. (At this point, you can put them into a bag or container.)
A collage of 2 pictures showing frozen banana bites being dipped into a vegan chocolate coating to make chocolate covered bananas.

Pro Tips

  • You must freeze the bananas before dipping or the chocolate coating will not stick to them as well.  This will also cause the coating to harden quickly and make it less messy.
  • If you want thicker chocolate, you can double-dip the bananas.
  • If you want nuts, sprinkles, kosher salt, or anything else to stick to your chocolate-dipped bananas, sprinkle it on immediately after dipping.  The chocolate will harden fast. 
  • Don’t overheat the coconut oil when you melt it.  It just needs to be warm enough to stay in the liquid form; you don’t want it so hot that it melts the bananas. 
Frozen chocolate covered banana bites on white parchment paper.

How to store chocolate-covered bananas

Refreeze the banana bites after dipping them in chocolate until they become very solid. (About 1/2 hour).  Then quickly transfer them to a freezer bag or a container with an airtight seal.

Variations

  • Banana Pops – follow the directions the same way, except cut the bananas in half and put a popsicle stick in the center of them before freezing.  Then dip the banana pop in the chocolate coating.
  • Banana Bite Sandwiches – put a layer of peanut butter, vegan salted caramel, or vegan butterscotch in between two banana slices, then cover the double banana bite in chocolate.

Toppings

  • Crushed nuts – like peanuts or cashews, because nuts are just delicious with chocolate and bananas!
  • Vegan White Chocolate Drizzle – for some color and flavor.  Simply melt a vegan white chocolate bar and drizzle it on top of your frozen chocolate-covered bananas.
  • Vegan Sprinkles – for some fun festive colors!  Make sure to use sprinkles without confectioners glaze if you want it to be vegan.
  • Peanut Butter – to drizzle on top.
  • Kosher Salt – for a little bit of saltiness and texture.
  • Sugar in the Raw – for some extra texture.
A stack of frozen vegan banana bites with one piece with a bite taken out of it.

If you love frozen chocolate treats, you have to try my healthy freezer fudge!

Love bananas?  Make sure to bake up the best vegan banana bread recipe ever, or try my banana muffins, spinach muffins, or double chocolate chip muffins -all made with bananas!

More no-bake vegan desserts

Chocolate banana bites recipe

A stack of chocolate covered banana bites on white parchment paper.
Diet
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5 from 6 rating

Frozen Chocolate Covered Banana Bites

Yield: 4
Prep: 10 minutes
Freezing Time: 1 hour 30 minutes
Total: 1 hour 40 minutes
Author: Monica Davis
An easy way to make homemade chocolate-covered banana bites.
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Ingredients

  • 2 medium ripe bananas
  • 1/3 cup refined coconut oil, melted
  • 3 tbsp cocoa powder
  • 3 tbsp powdered sugar, or 1/2 powdered and 1/2 granulated sugar
  • 1/8 tsp salt

Equipment

Instructions
 

  • Peel and slice ripe bananas into 1/4 inch rounds and place them on a cookie sheet.
  • Freeze the banana slices on the cookie sheet for at least 1 hour.
  • Melt the coconut oil, and mix in the cocoa powder, sugar, and salt until it's well combined.
  • Place a piece of parchment paper on another cookie sheet next to your prepared chocolate coating mixture.
  • Take the frozen bananas out of the freezer.
  • Quickly pick them up one piece at a time with a fork and dip them in the chocolate. Place them on the prepared parchment paper.
  • Repeat this with each slice until they have all been dipped.
  • Put them back in the freezer for at least 1/2 hour to refreeze them.

Notes

  • You must freeze the bananas before dipping or the chocolate coating will not stick to them as well.  The chocolate will harden faster on the frozen bananas, making them look less messy.
  • If you want thicker chocolate, you can double-dip the bananas.
  • If you want nuts, sprinkles, kosher salt, etc., to stick to your chocolate-dipped bananas, sprinkle them on immediately after dipping.  The chocolate will harden fast. 
  • Don’t overheat the coconut oil when you melt it.  It just needs to be warm enough to stay in liquid form: you don’t want it so hot that it melts the bananas. 
  • Refreeze before bagging or stacking them in a container.
Serving: 5banana bites, Calories: 242kcal, Carbohydrates: 22g, Protein: 1g, Fat: 19g, Saturated Fat: 16g, Sodium: 74mg, Potassium: 273mg, Fiber: 3g, Sugar: 13g, Vitamin A: 40IU, Vitamin C: 5.1mg, Calcium: 8mg, Iron: 0.7mg
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