Gluten-Free Chocolate Dipped Bananas
By the Gluten Free Recipes team ·
Frozen treats, featuring creamy bananas enrobed in rich, decadent chocolate. A perfect blend of sweet fruit and smooth cocoa, these chocolate-dipped bananas are a satisfying and refreshing snack.
At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 4 ingredients — including ripe bananas, dairy-free semi-sweet chocolate chips, coconut oil — and walks through 7 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chocolate Dipped Bananas: When preparing this snacks recipe, always ensure your chocolate chips and any optional toppings are certified gluten-free, as cross-contamination can occur during manufacturing. Be mindful of shared utensils and surfaces when preparing this recipe In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chocolate Dipped Bananas: This recipe is naturally gluten-free, relying on whole fruits and certified gluten-free chocolate. It avoids any ingredients derived from gluten-containing grains.
Ingredients
- 4 medium ripe bananas
- 1.5 cups dairy-free semi-sweet chocolate chips
- 1 tbsp coconut oil
- Optional toppings chopped nuts, shredded coconut, or sprinkles
Instructions
- 1
Peel the ripe bananas and cut each in half crosswise. Insert a popsicle stick or skewer into the cut end of each banana half, pushing it about halfway in to secure it.
- 2
Place the prepared banana halves on a parchment-lined baking sheet. Freeze them for at least 1 hour, or until firm to the touch, to ensure the chocolate adheres well.
- 3
While the bananas are freezing, melt the dairy-free semi-sweet chocolate chips and coconut oil in a heatproof bowl set over a saucepan of simmering water (double boiler method). Stir gently for about 5-7 minutes, until the chocolate is completely smooth and glossy.
- 4
Remove the bowl from the heat and let the chocolate mixture cool slightly for about 5 minutes. This prevents the hot chocolate from melting the frozen bananas too quickly.
- 5
Working one at a time, carefully dip each frozen banana half into the melted chocolate, tilting the bowl to coat it evenly. Allow any excess chocolate to drip back into the bowl for about 10-15 seconds.
- 6
If using, immediately sprinkle your chosen optional toppings over the wet chocolate before it sets. Place the chocolate-dipped bananas back onto the parchment-lined baking sheet.
- 7
Transfer the baking sheet to the freezer and freeze for at least another 30 minutes, or until the chocolate coating is completely firm. Serve these frozen delights directly from the freezer.
Nutrition (per serving)
Tips & Notes
- The riper (more spotted) the bananas, the sweeter and more intensely flavored your result will be.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.
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