How To Make Chocolate-Dipped Frozen Banana Bites

You’ve heard of one-ingredient banana ice cream, right? Well, consider this a snack-sized, two-bite, chocolate-dipped version that lives in your freezer, just waiting for that craving for “a little something sweet” to hit. These frozen bites require no blending or puréeing (just chop up a banana, dip, and freeze), and yet they’re as creamy and sweet on the inside a spoonful of ice cream — only better.

I don’t know about you, but dipping anything in chocolate always seems to be an inherently messy affair. But because I also can’t seem to resist the temptation of “chocolate-dipped” anything, I’ve discovered a few secrets.

• Clear some space: Clear your entire counter or kitchen table. Don’t try to squeeze this chocolate-dipping operation in the one-square-foot of counter between the stove and the microwave. You need to have room to move.
• Get everything set up: Before doing any other prep work, set up your space. I’m right-handed, so I work most easily from left to right. The to-be-dipped ingredients go on the left, the chocolate goes next to that, then the dishes with the topping ingredients, and finally the parchment-lined baking sheet for holding the dipped snacks on the right. The idea is to keep the work flow consistent, which helps minimize mess. (Reverse this if you’re left-handed or feel more comfortable working in the opposite direction.)
• Use two forks for dipping: Use one fork for dunking and lifting the bananas in the chocolate and use another “clean” fork for transferring the topped banana bites from the toppings to the baking sheet. Much less chocolate splatter — on your fingers and the cabinets!

The most fun part of this project, though, is definitely picking the toppings. I’m a big fan of chopped peanuts — roast them in the oven for a few minutes before chopping to really bring out their flavor and crunchiness, if you have the time. I also really like flaked coconut, and sprinkles are a top choice if you happen to be sharing your snack bounty with any children. Use your imagination here — almost any favorite ice cream toppings can be used for this snack.

One last note before we skip the preamble and dive into making these bites. Under no circumstances should you freeze the bites before dipping or leave them at room temperature after being frozen. I tried this thinking that the chocolate might freeze in a thinner coat in the former situation and make a good snack-on-the-go in the latter. But unfortunately, the banana pieces turn to mush as they thaw, making both situations messy and unappetizing.

Have you ever made banana bites like these? I’d love to hear what variations you’ve tried!