Chocolate Dipped Bananas (Frozen)
Posted May 06, 2026
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These chocolate dipped frozen bananas are an easy treat made with 3 ingredients (plus your favorite toppings). They have a thick, rich chocolate coating and you can make them any size you choose!
Chocolate dipped frozen bananas might be my favorite summer treat. They’re easy to make, light, and so delicious.
There are two reasons to make frozen chocolate-covered bananas at home. First, you get to choose the size. Do you want whole bananas, halves, or bite-sized frozen chocolate banana pieces? You get to make that call.
Second, you get to control the thickness of the chocolate coating. I’m often disappointed by chocolate-covered frozen bananas I buy at the beach or in shops because the coating is thin and flavorless. But that won’t happen with this recipe. The secret is making a rich, thick chocolate coating using two types of chocolate—and I’ll show you exactly how to do it in this post.
Seriously, there’s nothing better than having your freezer stocked with frozen chocolate dipped bananas for an ice-cold treat in the summer!
Chocolate Dipped Bananas: Ingredients & Substitutions
This recipe only uses 3 ingredients, so here are just a few notes!
- Bananas. Make sure your bananas are ripe but still firm. You don’t want to use mushy, overripe bananas in this recipe.
- Semisweet and milk chocolate. Note: the quality of the chocolate matters. Use high-quality chocolate. Using two types of chocolate is what sets this recipe apart from others. There’s just something about the combination of milk and semisweet that works so well on a frozen banana. You can use discs, bars, etc. Or you can switch up the chocolate and use dark instead of semisweet, or all one type if you prefer.
- Toppings. You can top these bananas with just about anything – or leave them plain. Suggestions include: crushed salted peanuts (or your favorite nut), sprinkles, coconut, freeze dried fruit, crushed graham crackers, crushed Oreos, etc.
How to Make Chocolate Dipped Frozen Bananas
This recipe really is simple, but I’ll give you some tips along the way to ensure your success. And don’t forget to watch the video.
Begin by peeling and cutting the bananas into the shapes and sizes you prefer. You can keep them whole, cut them into halves, or make frozen bananas bites and cut them into thick slices.
Next, carefully place a candy stick in the end of each banana (if using halves or full bananas). Arrange the bananas in a single layer on a baking sheet lined with a silicone baking mat (or wax paper).
Then put in the freezer until the bananas are completely frozen – I typically freeze them overnight. But it usually takes about 4 hours. (The photos below might look the same, but the bananas on the left aren’t frozen and those on the right are frozen)!
Once the bananas are completely frozen, melt the chocolate. You can do this in a double boiler on the stovetop, or in the microwave. Melt and stir until the chocolate is smooth and glossy.
Then, pour the melted chocolate into a tall skinny glass. This makes dipping the bananas much easier!
Then, dip each frozen banana into the chocolate (full, halves, or pieces), and let the excess chocolate drip off. It helps to give it a little shake.
Immediately put the chocolate dipped frozen bananas back on the baking sheet. If desired, add toppings right after dipping before the chocolate has hardened. Some topping suggestions include:
- Salted nuts like peanuts, almonds, pecans, walnuts, etc.
- A drizzle of peanut butter
- Sprinkles
- Coconut
- Freeze-dried fruit
- Flaky sea salt
- Mini chocolate chips
- Crushed cookies like Oreos
- Crushed graham crackers
Then, repeat until you have dipped all the bananas into the chocolate. You may need to re-heat the chocolate if it starts firming up and getting too cold. Put the chocolate covered bananas back in the freezer until the chocolate has completely hardened.
Serve
I suggest removing the frozen bananas covered in chocolate from the freezer and letting them sit at room temperature for a few minutes (up to 5) before serving so they can soften a bit and are easier to bite into.
Store
Store the bananas in and airtight container the freezer for up to 2 months.
Chocolate Dipped Frozen Bananas Recipe FAQS
The quality of the chocolate really matters in this recipe. So be sure to use high-quality semisweet and milk chocolate. I prefer discs or bars.
Yes. Freezing the bananas before dipping helps the chocolate set faster. Also, since the bananas are firm it prevents them from falling off the stick or getting banana pieces in the chocolate during the dipping process.
Since we start with frozen bananas then dip them into chocolate, It takes about 1 hour for them to completely freeze.
Absolutely, the last in an airtight container in the freezer for 2 months. So you can prepare them any time!
If your bananas are overripe they will be too wet for the chocolate to stick. Also, if you don’t freeze the bananas first the chocolate won’t stick as well.
Some delicious topping suggestions include: chopped nuts, sprinkles, shredded coconut, crushed cookies, mini chocolate chips, peanut butter drizzle, or freeze dried fruit.
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Chocolate Dipped Frozen Bananas
Video
Ingredients
- 4 Bananas
- 1 cup milk chocolate (about 6 ounces)
- 1 cup semisweet chocolate (about 6 ounces)
Instructions
- Peel the bananas and cut them in half.*
- Carefully place a stick in the end of each banana (if using halves or full bananas).
- Put the banana pieces on a baking sheet lined with a silicone mat or wax paper.
- Then, put the baking sheet with the bananas in the freezer until they're completely frozen through – about 4 hours or overnight.
- Once frozen, melt the milk and semisweet chocolate either over a double boiler or in the microwave. Stir until smooth, glossy and thin.
- Transfer the melted chocolate to a tall, skinny glass.
- Then, dip each frozen banana into the chocolate, and shake so the excess chocolate drips off back into the glass.
- Carefully place the bananas back on the lined baking sheet.
- If desired, top with your favorite toppings.
- Return to the freezer until completely frozen.
- Remove from the freezer about 3 minutes before serving so they can soften slightly. Serve frozen.
Notes
- Bananas. Make sure your bananas are ripe but still firm. You don’t want to use mushy, overripe bananas in this recipe.
- Semisweet and milk chocolate. the quality of the chocolate matters. Use high-quality chocolate. You can use discs, bars, etc. Or you can switch up the chocolate and use dark instead of semisweet, or all one type if you prefer.
- Salted nuts like peanuts, almonds, pecans, walnuts, etc.
- A drizzle of peanut butter
- Sprinkles
- Coconut
- Freeze-dried fruit
- Flaky sea salt
- Mini chocolate chips
- Crushed cookies like Oreos
- Crushed graham crackers
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
