Chocolate-Dipped Banana

This simple yet satisfying snack is one of my go-to treats when I want something sweet.  The coconut is high in fibre, which helps to balance and tone down some of the sweetness from the chocolate and banana.

  • Banana(s)
  • 85% chocolate
  • Shredded coconut
  • Over medium heat, melt a few squares of chocolate over a double-broiler*, stirring constantly, and being careful not to burn the chocolate.
  • Remove chocolate from heat once completely melted.
  • Cut the banana(s) in half and vertically spear the centre with a bamboo skewer, until it almost reaches the top.
  • In a shallow pan, pour shredded coconut.
  • Coat banana(s) with melted chocolate.  Shake off excess chocolate, then roll it through coconut.
  • Cool in refrigerator until chocolate has hardened.
  • Instead of coconut, you can also roll the banana(s) into crushed nuts.
  • I like to use just-ripened bananas for this snack because green bananas just don’t taste good to me (although, if you do like them, it’d hold together better!) and overly-ripe bananas would be too mushy to hold well.  If you prefer to use a banana that’s further along in ripeness, instead of spearing the banana, just cut them into bite sized pieces in a bowl and top with a drizzle of melted chocolate and a sprinkle of coconut.

* A double-broiler is not ‘required’, but highly recommended to prevent burning the chocolate.  This process involves filling a pot with some water, then placing a heat-safe bowl on top.  You’ll be melting the chocolate in the heat-safe bowl, so that it is not in contact with direct heat.  If you’re not doing a double-broiler, melt chocolate over stovetop, stirring constantly and making sure you’re working over a low heat.

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