Chocolate Covered Bananas
When that chocolate craving hits, make these easy yummy Chocolate Covered Bananas. They're a healthier treat for children and adults!
Ingredients
- 250 gm milk chocolate (sweet, cooking chocolate) (NOTE 1)
- 2 tsp mild or light olive oil (NOTE 2)
- 5 small bananas (or 4 medium, ripe but firm) (NOTE 3)
Optional decorations
- rainbow sprinkles
- chocolate sprinkles
- little cake decorations
Instructions
- Peel and cut the bananas in half. Insert a skewer lengthwise into the banana, push it approximately two-thirds deep. Use popsicle sticks with curved ends for small children so they don't hurt themselves. Popsicles sticks are better anyway because it secures the bananas. Line a large plate with foil and place the banana skewers on top, but do not cover. Place the plate of bananas in the freezer for at least 30 minutes or an hour.
- Chop the chocolate roughly into small chunks. Place the chocolate and the oil in a microwave-safe jug (or bowl) and melt it in the microwave. Do this in 40-second bursts, stirring well after each burst until the chocolate has completely melted.
- Holding onto the stick, dip the cold banana into the melted chocolate. Slightly angle the jug towards you so the chocolate falls onto the banana. Cover the entire banana with chocolate with a little on the stick, as doing this will secure the banana on the stick when eating. Let the excess chocolate drip from the banana and back into the jug. If using decorations, quickly sprinkle them on. Hold the banana for 20 seconds or until the chocolate has almost set, then place the banana back onto the foil plate. Repeat with the remaining bananas. Once the bananas are all covered in chocolate, place them back in the freezer for 10 minutes to allow the chocolate to set completely.
Notes
(NOTE 1) Milk chocolate - I prefer using good quality cooking chocolate as they usually have a higher percentage of cocoa butter, which makes it easier to melt and work with. Plus, quality chocolate tastes so much better. Regular eating chocolate would also work.
(NOTE 2) Olive oil - Light or mild olive oil is more neutral in taste than extra virgin olive oil. This means it won't change the flavour of the chocolate. Any neutral-tasting oil such as vegetable or canola oil will work as a substitute. The oil helps the chocolate melt and also thins it out, so it's easier to coat the bananas.
(NOTE 3) Banana - Use just ripe and firm bananas, so they don't go mushy when we freeze them. They also hold better on the stick. There's enough melted chocolate to cover approximately 5 small bananas or 4 medium ones.
Leftovers - These chocolate covered bananas are best eaten immediately after the chocolate has set. The longer you keep them, the mushier the bananas will become. Place any leftover bananas in a sealed container and store them in the fridge for up to 2 days. Freeze the bananas and enjoy them frozen for up to a month.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 135kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 5mgPotassium: 253mgFiber: 3gSugar: 19gVitamin A: 32IUVitamin C: 4mgCalcium: 9mgIron: 1mg