Frozen Dark Chocolate Banana Bites with Toasted Pecans

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How many times have you bought bananas to only have them turn into a pitiful brown by the end of the week? For awhile there, I'd just toss them in the trash and never gave them a second thought but the beauty of internet has paved the way to a brand new world of recipes featuring the overly ripened fruit. 

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You could use them to make muffins and breads or even as an egg replacement, freeze them for smoothies, or ice cream and my favorite way of enjoying them is frozen and dipped in dark chocolate. 

Fun fact for the day: Did you know you're suppose to peel your banana from the stemless end? If you ever want to be the life of the party, here's 9 ways to peel a banana

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I usually like to peel the ripened bananas, slice them and lay them out in a baking sheet lined with wax paper. This way makes cutting painless and when you dip them in the dark chocolate, the chocolate will immediately harden. However, bananas do melt quickly, so you have to work quickly and in smaller batches. If the bananas start to soften, simply return them to the freezer and dip once they are hardened again. 

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This recipe is simple and uses only 3 ingredients: bananas, dark chocolate and toasted pecans. Also if you don't want as much chocolate on your bananas or you're short on time, take the melted chocolate (make sure it's not piping hot) and place it in a ziplock bag. Squeeze the chocolate to one of the bottom corners and cut the tip and drizzle the chocolate all over the frozen bananas pieces and top with pecans. Omit pecans if you're not a nutty kinda guy. 

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Ingredients:

serves 1-2; yields about 30-40 pieces (printable recipe)

  • 3 ripened bananas, peeled sliced into 1" thick pieces and frozen
  • 1 dark chocolate bar (3.5 oz each ) I used a 70% cacao bar but milk chocolate can be used as well
  • 1 1/2 T coconut oil, melted
  • 1 cup toasted pecans, chopped

Peel bananas and slice into 1" pieces. Place onto large pan lined with wax paper. Place into freezer for at least 1 hour.

Chop dark chocolate bar into small pieces and place into a small glass bowl. Microwave for 30 sec and then in 10 sec intervals (stirring in between) until chocolate is fully melted. Add melted coconut oil and mix thoroughly.

Find some wooden skewers or fondue skewers to make the dipping process easier, if you have neither you can also use  2 small forks. Remove bananas from freezer and pierce banana pieces using the skewers and slowly allow the excess chocolate to drip off. Place onto reserved wax paper and top with pecan pieces. Set aside.

If you are using two forks, drop the banana pieces one at a time into the chocolate and use the forks to lift them, allowing any excess chocolate to drip off the sides. Place onto parchment and top with pecan pieces. Continue with the rest of the batch. 

Eat immediately or place back into the freezer until ready to eat. If the bites are too hard, simply leave on the counter for a couple minutes and they will soften a little. 

If the chocolate hardens while you are dipping, simply place back into the microwave for 5-10 sec to soften again.

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