These days… everything is about the World Cup. Have you been watching? I grew up playing sports (volleyball), so I enjoy watching sports (basketball, soccer, volleyball etc). With US team still in the game, Bryan and I have been watching and rooting for our country. Exciting and nerve racking at the same time! Hopefully, we will have a win today! GO USA!!!
Ok now, back to the food. Frozen banana is a pretty American thing. I didn’t know such thing existed until I came to the US and Bryan made some for me. Who knows banana can be like a popsicle too? Even though I love the flavors, I found it very difficult to eat. The banana was frozen solid and hard to bite into. Ever since that time, I haven’t had a frozen banana. Recently, Bryan and I bought a box of chocolate dipped frozen banana bites from Trader Joe’s. Oh my, they were heavenly. These tasty goodness in bite sizes completely solve the problem of difficult eating. We finished them in a day and we complained about how little amount the box carried. That was when I decided to make some myself, so we can have many more. These bites are so easy to make. Melt the chocolate , dip with bananas and freeze them. They are sweet, chocolatey and healthy. Just pop them in your mouth, and you will be a happy person.
Chocolate Dipped Frozen Banana Bites (Adapted from The Kitchn)
About 35 bites
– 12 ounces milk chocolate chips
– 2 tablespoons vegetable oil
– 3 medium ripe bananas (or 2 large)
- Line a baking sheet with parchment paper. Set aside.
- In a clean and dry medium heatproof bowl, add the chocolate chips and oil. Set the bowl over a pot of 1-inch deep simmering water. Cook until the chocolate is melted and smooth, stirring occasionally.
- Meanwhile, quickly cut the bananas into ½-inch thick slices.
- When the chocolate is melted, remove from heat. Let the water to continue to simmer. Add one banana slice into the chocolate. Use a fork to move the banana around gently and get it cover with chocolate completely. Lift the banana up and scrape it against the side of the bowl to remove excess chocolate. Transfer the banana along with the fork to the prepared baking sheet. Slide the banana off the fork with a gentle push of a finger.
- Repeat with the rest of the banana slices. If the chocolate get solid again, place the bowl of chocolate back on the pot of simmering water. Cook until the chocolate is loose again.
- Transfer the baking sheet to the freezer and freeze for at least 6 hours. Once frozen, transfer the bites into a freezer container. The bites can be kept for 3 months. Serve without thawing.
- I have tried making these bites with both milk chocolate and semi-sweet chocolate. The milk chocolate ones is slightly sweeter, which we like. But you can definitely substitute with semi-sweet chocolate.
- Coconut oil can be used instead of vegetable oil. But the bites will have a hint of coconut flavor. I am not a fan.
- Use ripe bananas that are not overly ripped and not mushy.
- Tempering chocolate is not the easiest thing to do. Make sure no water gets in the chocolate. If there is water, even one drop, the chocolate will turn grainy. Make sure not to overheat the chocolate. Once the chocolate is melted and smooth, remove from heat immediately.
- Toppings can be added. After the banana has been dipped in chocolate, drop it in any desired topping and sprinkle with some more topping. Transfer to the prepared baking sheet.