Frozen Banana Bites

1. Slice the bananas — Peel and cut 2–3 ripe bananas into ½ inch pieces. Set aside on a plate.

2. Melt the chocolate — Add 170 g (1 cup) chocolate chips to a glass bowl. Microwave in 30-second increments, stirring well after each round, until completely melted and smooth.

3. Coat the bananas — Drop the banana pieces into the melted chocolate a few at a time. Using a fork, flip each piece to coat fully, then lift and shake off any excess chocolate. Place on a parchment-lined tray.

4. Freeze — Place the tray in the freezer and freeze overnight until completely solid. Once frozen, transfer the bites to a sealed container and store in the freezer.

Notes:

• Use ripe bananas with brown spots for the sweetest, most flavorful bites — underripe bananas will be starchy and bland.
• A glass bowl works best for melting chocolate as it retains heat evenly. Stop microwaving when mostly melted and stir to finish — overheated chocolate turns grainy.
• Work in small batches when coating so the chocolate stays fluid.

Storage:

• Store in a sealed container in the freezer for up to 2 months. They go straight from freezer to mouth — no thawing needed.
• Do not refrigerate — the bananas will become mushy.

Swaps:

• Use white chocolate or milk chocolate for a different flavor.
• Add a small pinch of flaky sea salt on top before freezing for a sweet-salty version.
• Roll in crushed nuts, shredded coconut, or sprinkles before freezing for extra texture.

Tips:

• If the chocolate thickens as you work, microwave for 10 seconds and stir to loosen it.
• Freeze the banana pieces on the tray in a single layer so they don’t stick together before transferring to a container.
• Add a toothpick or small skewer to each bite before freezing to make them easier to eat.