Allergy-friendly Chocolate Dipped Frozen Bananas

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Since we successfully passed our very first food challenge test with bananas last week, I have been dreaming everything banana. It seems like something so little, but it’s a major victory that really opens up some fun possibilities. For instance, there’s banana bread, banana cupcakes, banana pancakes, banana smoothies, and these chocolate dipped frozen bananas.

Here in Orange County, we have a historic little place on Balboa Island famous for their frozen bananas, dipped in chocolate and then an array of toppings to choose from. Too bad there it is a nightmare for cross contamination for Sadie and Jonah with those pesky peanuts. Jonah can’t have their chocolate either since it has dairy as a main ingredient. So our old favorite spot is now avoided like the plague and delegated to date nights.

That’s why these make my heart leap. If we can’t do it there, we will do it here in our home! Maybe one of these days we’ll take a stroll on the Island with these in hand too.

They’re quick, a blast to do with the kids if you don’t mind messy chocolate fingers or faces, and a fun way to spruce up a fruit into a fabulous dessert or snack.

Ingredients:

  • Bananas
  • 2 c. Enjoy Life mini chocolate chips
  • 2-3 TBSP Canola Oil
  • Craft or Popsicle sticks
  • Sprinkles

Method:

  • Peel bananas
  • Insert stick from the bottom of the banana (don’t worry if the banana breaks. It will be covered in chocolate and still look like perfection)
  • Place bananas flatly in the freezer until completely frozen
  • After bananas are frozen, melt chocolate chips in a glass bowl for approximately two minutes, stirring every 20 seconds or until completely melted.
  • Add canola oil to melted chocolate, stirring to incorporate.
  • Cover bananas in chocolate
  • Top with sprinkles
  • Place bananas into the freezer again until they are completely set and ready to devour!
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2 thoughts on “Allergy-friendly Chocolate Dipped Frozen Bananas

    • I was all out of Coconut Oil, but YES…absolutely use it instead. It still accomplishes breaking down the chocolate into a smooth and silky consistency that makes it easy to dip and will taste a-m-a-z-i-n-g!

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