Dark Chocolate Frozen Banana Bites


Iain Bagwell; Styling: Mindi Shapiro


  • 3 small (about 6-in.-long) ripe bananas, each cut into 6 (1-in.) slices
  • 18 cocktail picks
  • 5 ounces dark (85% cacao) chocolate, finely chopped
  • 2 teaspoons coconut oil
  • 2 tablespoons unsweetened shredded dried coconut, toasted
  • 2 tablespoons chopped toasted almonds
  • 1/2 teaspoon sea salt flakes


1. Skewer each banana slice with 1 cocktail pick and place on a parchment-lined baking sheet. Freeze for 1 hour.

2. Pour water to a depth of 1 inch into bottom of a double boiler set over medium heat; bring to a light boil. Reduce heat to medium-low and simmer. Place chocolate and oil in top of double boiler and cook, stirring often, until chocolate melts and mixture is smooth, about 4 minutes.

3. Dip 1 skewered banana slice in chocolate mixture; immediately sprinkle with a pinch of coconut and return to baking sheet. Repeat procedure with remaining coconut for 5 more banana slices, then with almonds for 6 banana slices, then with sea salt for remaining 6 banana slices. Freeze bites for 1 hour before serving.

  • Active:
  • Total:
  • Yield: Makes 18 bites

Nutritional Information

Calories per serving: 229
Fat per serving: 14g
Saturated fat per serving: 8g
Cholesterol per serving: 1mg
Fiber per serving: 5g
Protein per serving: 3g
Carbohydrate per serving: 25g
Sodium per serving: 196mg
Iron per serving: 3mg
Calcium per serving: 26mg

Good to Know

Bananas are packed with resistant starch, a type of carb that boosts metabolism.

This Recipe Is

Deb Wise