Prep time30 minutes
Freeze Time7 hours
3 large, ripe bananas (approximately 400 grams)
300 grams of your favorite chocolate or chocolate chips (2 cups chips or chopped pieces)
2 tablespoons (30 ml) coconut oil
For toppings, 2-3 tablespoons of any of the following, for a total of about 8 tablespoons of toppings: Chopped Toasted almonds, walnuts, pecans, peanuts, etc.
Gingersnap, graham cracker, or Biscoff cookie crumbs
Toasted or untoasted shredded coconut
Drizzled chocolate of another type
Or feel free to get creative with what you have!
Line a half sheet pan with a Kana Precut Parchment Paper Sheet. Set aside.
Slice the bananas into ½ inch thick slices. Set aside.
Prepare any toppings desired and set them aside.
Place the chocolate and coconut oil in a microwave-safe bowl and microwave for 1 minute. Stir, then microwave in 20-second intervals until the chocolate is fully melted, stirring between each interval.
Use a fork, a dipping tool, or a skewer to dip each banana into the chocolate to fully coat. Drag the bottom along the side of the bowl to remove excess chocolate, then place on the lined baking sheet.
Every 8-10 or so slices, add your desired toppings before the chocolate starts to set.
If the chocolate cools down and gets thick while dipping, microwave for 20 seconds and stir again to re-melt. Once all bananas are coated and topped, place in the freezer and chill for at least 6 hours, preferably overnight, before enjoying.