12ouncesdark chocolate chips or semi sweet bar chocolate, cut in small pieces
4Tbsprefined coconut oil Note: this is a solid oil that comes in a jar.
Slice the banana and place the slices on a tray lined with parchment or waxed paper to prevent sticking. Put the tray in the freezer until the bananas are frozen solid. About 2 hours.
Meanwhile place the chocolate chips and the coconut oil in a microwave safe bowl or measuring cup. Microwave for 60 seconds and then stir. Continue stirring until the chocolate is melted and the sauce is glossy. If necessary, microwave for another 15 seconds and stir again, until all the chocolate is melted and smooth. Don't over heat. Set the chocolate aside to cool.
When the bananas are frozen, dip them into the cooled chocolate and coat on all sides. I like set the slices on a fork and then use a spoon to help drizzle the chocolate all over. Let any excess chocolate drip off before setting the slice down on a parchment or waxed paper lined tray (it can be the same one.) Put the coated slices back in the freezer right away to harden.
Once the bites are hardened you can transfer them to a freezer safe storage container or zip lock freezer bag.
Plan to enjoy your banana bites within a week.
You will not use all the chocolate, it's necessary to have extra for ease of dipping. If your chocolate starts to thicken as you dip the bananas, just re-heat briefly in the microwave to thin it down. Be sure to let it cool before continuing.This recipe was first published in 2014, and has been updated and rephotographed in 2022.