- Dairy free
- Egg free
- Gluten free
- Lactose free
- Wheat free
- Shellfish free
- Seafood free
- Vegan
- Vegetarian
- 1 serve veg or fruit
These chocolate dipped bananas are an easy treat for so many occasions – desserts, snacks, you name it!
- Makes6
- Cook time5 minutes
- Prep time15 minutes, + 1 hour 10 mins freezing time
Ingredients
- 6 just-ripe Lady Finger or small bananas, peeled
- 200g dark chocolate melts
- 2 tsp vegetable oil
- Desiccated coconut, chopped walnuts, chopped pistachios, sesame seeds or toasted muesli, to sprinkle
- Peanut or almond butter, to drizzle (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a baking tray with baking paper. Insert an iceblock stick in one end of each banana. Place on lined tray. Place tray in freezer for 1 hour or until frozen.
Step 2
Place the chocolate melts in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Cook, stirring with a metal spoon, for 5 mins or until chocolate is smooth. Stir in the oil. Pour chocolate mixture into a tall heatproof glass.
Step 3
Working quickly, dip half of 1 banana into the chocolate mixture to coat, then return to the tray. Sprinkle with coconut, walnut, pistachio, sesame seeds or muesli. Repeat with remaining bananas, chocolate and sprinkles. Return tray to the freezer for 10 mins to set.
Step 4
Place peanut or almond butter, if using, in a small plastic bag. Use scissors to cut off 1 corner. Pipe over bananas.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Keep leftover pops in a sealed container in the freezer for up to a week.
