Chocolate Covered Frozen Banana Bites
These Chocolate Covered Frozen Bananas are so delicious and addictive. Dipped in dark chocolate and a homemade vanilla sauce, then sprinkled with nuts or coconut, these will quickly become your new favorite frozen treat. 
Before I share these chocolate covered frozen bananas with you, please be warned: these are good…I mean, it’s seriously good and very addicting. So, that’s the bad news. The good news is that they are easy to make, they can be stored in the freezer for over two months (although I doubt there will be any left by then), and with banana being the primary ingredient, it is an excellent way to convince yourself they are healthy and perfect for a low-calorie diet. And it’s the perfect way to use leftover banana that isn’t banana bread. It took some experimenting with these frozen banana bites for a while because I struggled to create a nonchocolate dipping sauce that is allowed in a medically restrictive diet (it’s specific carbohydrate diet legal!). I was excited to discover that macadamia nuts gave the best results for the perfect base for a coating; they freeze well and do not have a strong, overpowering flavor. Add a dollop of nut butter, sprinkle with coconut or chopped nuts, and you have a high-star rating for the perfect treat that adults and kids alike will love!
Why You Will Love These Chocolate Covered Frozen Bananas
- They are so customizable and can be made with any variety of toppings and simple ingredients
- They are great to keep a stash of in the freezer for a quick and easy sweet treat
- Big Kids, little kids, and adults will love this healthy dessert, perfect for a hot summer day.
- These sweet and decadent banana bites freeze beautifully for such a simple treat!
- They are dairy-free, gluten-free, vegan, Paleo, and Specific Carbohydrate Diet legal.
Ingredients You Will Need For These Chocolate Covered Frozen Bananas
- Bananas: I recommend using ripe but not overripe bananas with brown spots as they will be harder to slice.
- Nuts: Finely chop your favorite nut, like almonds, pecans, walnuts, etc., for the topping for a delicious crunch. I used macadamia nuts for the homemade vanilla sauce.
- Shredded coconut: I prefer using unsweetened shredded coconut for a topping.
- Hazelnut butter: I love using a dollop of hazelnut butter but any type of nut butter works!
- Maldon salt/flaked salt: Maldon salt is an amazing course salt that is perfect for sprinkling on top for a sweet and salty snack. You can use any course salt that you have though.
- Honey: I like to use good-quality honey for this recipe to make the vanilla sauce a beautiful color and rich in flavor. You can also use maple syrup if you aren’t on the SCD. And, if you are Keto or Whole30, you can use zero-sugar honey.
- Vanilla extract: A must to give the ultimate vanilla flavor. If you have homemade, perfect! If not, store-bought pure vanilla extract is also delicious.
- Coconut oil: If you don’t want the flavor of coconut, I would recommend using refined coconut oil, but unrefined is delicious too and will give you a hint of coconut flavor.
- Dark Chocolate: I love good-quality dark chocolate so much! I recommend finding one that doesn’t have added sugar. Hu and Guittard make delicious dairy-free, Paleo, and SCD-friendly chocolate chips that are made with coconut sugar. If you prefer milk chocolate, you can definitely use that too.
How To Make These Chocolate Covered Frozen Bananas
- Cut the bananas into slices and spoon about a teaspoon of nut butter onto 1/2 of the banana slices. Place all of the banana slices in a single layer onto a parchment-lined tray and place in the freezer for a minimum of 1 hour.
- To make the vanilla sauce, fill a pot with an inch of water and allow it to simmer on medium-low heat. Place the macadamia nuts in a food processor and blend until they turn into a crumbled mixture. Add the water, honey, coconut oil, and vanilla extract and continue to blend until a creamy puree has formed.
- To make the chocolate sauce, fill a pot or double broiler with an inch of water and allow to simmer on medium-low heat. Place the chocolate and coconut oil in a glass bowl on top of the pot of simmering water. You can also melt in 30 seconds bursts in a microwave-safe bowl. Stir the chocolate until it has melted and mixed with a bit of coconut oil. Remove from the heat and allow to cool.
- Dip each banana slice in the chocolate coating or vanilla and, using a spoon, ensure all sides are coated. Place bananas onto the cookie sheet lined with parchment paper or wax paper and sprinkle with chopped nuts, shredded coconut, course salt, or your favorite topping.
- Place the large baking sheet back into the freezer on a flat shelf for 1-2 hours or until the chocolate shell or vanilla coasting have fully hardened.
What Kind of Toppings Should I Use
You can get creative with these frozen banana treats! Choose from the ideas below for your favorite variations, whether it be for your own personal consumption or for birthday parties.
- Nut butter: Peanut Butter, Cashew Butter, Almond Butter, or Sunflower Butter would be delicious. For a sweeter option you could also use jam
- Nuts: Choose your favorites and mix it up! Almonds, cashews, pecans, walnuts, pistachios, macadamias.
- Others: Shredded coconut, sunflower seeds, sprinkles, crushed graham crackers, cacao nibs, and more.
- Sauces: Drizzle with caramel sauce, melted Nutella, or melted peanut butter chips to take them to the next level.
Can I Use Frozen Whole Bananas for This Recipe
I love to freeze whole bananas to prevent food waste for future smoothies, but it is a great idea for this recipe. This is a simple method for spotty bananas or fresh bananas. First, you want to freeze unpeeled bananas, and my trick for peeling them is to run them under hot water for about 5 seconds. Then, the banana peels should come right off when you twist them. After peeling, slice the banana with a sharp knife and start the assembling process. I would recommend having the melted chocolate and the vanilla sauce ready to go before you do this so you can work with a cold banana. It ensures the sauces will harden quickly and properly.
How To Store These Frozen Banana Bites
Once frozen, this easy recipe can be stored in an airtight container or freezer-safe bag to prevent freezer burn for up to 2 months. I would not recommend storing these dipped bananas in the fridge because they will be too soft. Trust me, the frozen banana slices are the perfect texture coming out of the freezer and are super easy to bite into.
Here are a few other frozen treats you might enjoy!
- Nut Butter & Banana Ice Cream Sandwiches
- Caramelized Peaches & Cream Popsicles
- Cherry Ripple & Almond Crunch Ice Cream
- Pina Colada Ice Cream
- Almond Butter & Banana Popsicles
If you make this chocolate covered frozen bananas recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Frozen Banana Bites Dipped in Chocolate & Vanilla
Ingredients
- 2 bananas
- 3 tbsp toasted chopped nuts (almonds, hazelnuts, pecans etc)
- 2 tbsp shredded unsweetened coconut
- 3 tbsp hazelnut butter (or other nut butter of choice)
- 1/2 tsp maldon salt/flaked salt
Vanilla Sauce
- 3/4 cup macadamia nuts
- 1/4 cup water
- 1 tbsp honey (or maple syrup)
- 1 1/2 tsp vanilla extract
- 2 tbsp coconut oil
Chocolate Sauce
- 7 oz dark chocolate
- 2 tbsp coconut oil
Instructions
- Cut the bananas into slices approximately 1cm in width. Spoon about a teaspoon of nut butter onto 1/2 of the banana slices. Place all of the banana slices onto a parchment paper lined baking sheet and place in the freezer for a minimum of 1 hour
Vanilla Sauce
- Fill a pot with an inch of water and allow to simmer on medium-low heat. Place the macadamia nuts in a food processor and blend until they turn into a crumbled mixture, add in the water, honey, coconut oil and vanilla extract and continue to blend until a creamy puree has formed.
Chocolate Sauce
- Fill a pot with an inch of water and allow to simmer on medium-low heat. Place the chocolate and coconut oil in a bowl on top of the pot of simmering water. Stir the chocolate until it has melted and mixed with the coconut oil. Remove from the heat and allow to cool
To Assemble
- Dip each banana slice in the chocolate or vanilla and using a spoon ensure all sides are coated. Place back onto the baking sheet and sprinkle with chopped nuts, shredded coconut or any other topping of choice
- Place the baking tray back into the freezer and leave for a minimum of 1 hour or until the coatings have fully hardened. Once frozen store in an airtight container or zip loc bag for up to 2 months
Nutrition
This post was originally published on July 20, 2014 and updated with new photos on April 16, 2021. It was updated with new copy on April 22, 2025.
Could the chocolate be replaced with cacao butter? If so would you still add the coconut oil?
What a great idea! These are going to be a huge hit with my kids.