Chocolate Covered Bananas with Sprinkles

Name: Chocolate Covered Bananas with Sprinkles
Total time: 20 minutes
Yield: 5
Cuisine: European
Ingredients: Banana - 300 g; Milk chocolate - 100 g; Cream - 50 g

Cookinero 14 Mar 2025

3680

Some of the healthiest sweets are those that use fresh fruit. Bananas in chocolate are an excellent dessert that can be served at a children's party, a romantic dinner, or a family gathering. Chocolate and banana can be called one of the classic combinations in dessert cooking. This dish is easy to prepare and contains a number of useful microelements.

How to cook Chocolate Covered Bananas with Sprinkles

Step 1

Melt the chocolate in a double boiler and add cream to make the glaze less thick.

Step 2

Cut each banana into 2-3 pieces.

Step 3

Dip each banana slice into the glaze. The easiest way to do this is to thread the banana onto a skewer.

Step 4

Roll the bananas in coconut flakes.

Chocolate Covered Bananas with Sprinkles - FAQ About Ingredients, Baking Time and Storage

Can I use milk instead of cream for the chocolate glaze?

Yes, milk can be substituted for cream, but the glaze will be slightly less rich and creamy. For a dairy-free option, try coconut cream.

How long do chocolate-covered bananas last in the fridge?

Store them in an airtight container for up to 2 days. The bananas may darken slightly, but they’ll still taste delicious.

Can I make these vegan-friendly?

Absolutely! Use dairy-free chocolate and coconut cream, and ensure your sprinkles are vegan (many contain shellac or beeswax).

What’s the best way to freeze chocolate-covered bananas?

Place them on a parchment-lined tray until solid (1-2 hours), then transfer to a freezer bag. Enjoy within 1 month—thaw 10 minutes before eating.

Can I use honey or maple syrup instead of sugar in the glaze?

These work as sweeteners but may thin the glaze. Reduce added liquid slightly to maintain thickness.

How do I prevent the bananas from browning after slicing?

Lightly brush with lemon or pineapple juice before dipping in chocolate—this slows oxidation without altering flavor.

What other toppings work besides coconut flakes?

Try crushed nuts, granola, or freeze-dried fruit for extra crunch. For a pretty finish, drizzle with melted white chocolate.

My glaze is too thick—how can I fix it?

Add warm cream, 1 tsp at a time, stirring until smooth. Avoid overheating the chocolate, as it can seize.

Can I use ripe plantains instead of bananas?

Yes, but ensure they’re very ripe (sweet and soft). Cooked plantains also work if you prefer a caramelized flavor.

What’s the best way to serve these for a party?

Skewer them on lollipop sticks for easy handling, or arrange on a platter with alternating toppings for variety.

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