Bananas are a healthy and delicious snack. For tennis players who need a quick energy booster before, during, or after games, this Chocolate Covered Banana Bites recipe is easy to make and will tide your hunger over.
I prefer buying frozen bananas instead of fresh ones. Inevitably, I have to throw one or two out because theyโve sat in the fruit bowl for too long and have gone rotten.
Another advantage of buying frozen bananas is that they come already sliced. So half the work is already done for you. Plus, you’re able to use just the amount of banana that you need for the recipe. You can just seal the rest inside the bag and store it in the freezer until next time.
Below is my recipe for Chocolate Covered Banana Bites. Itโs a very easy recipe, and you donโt even need an oven or a stovetop. They look very appetizing and are the perfect plate to bring around to a home match or a friendโs house or to pull out of the freezer when you want a quick snack.
While these Chocolate Covered Banana Bites are a treat, they also have nutritional value. Bananas are great for replenishing the potassium we lose on the courts. Dark chocolate is full of antioxidants, while peanut butter has plenty of good fats and tons of protein.
Dark Chocolate Covered Banana Bites
Ingredients
- 1 cup frozen banana slices
- 1 cup dark chocolate chips
- 1 cup peanut butter
- 2 Tbsp coconut oil
- 1 Tbsp sea salt
Instructions
- Stir dark chocolate chips and coconut oil in a microwave-proof bowl.
- Place it in the microwave for 30 seconds or until the chocolate is starting to melt.
- Remove and stir until all the chocolate has melted. The texture should be smooth and shiny.
- Stack 3-4 banana slices on baking paper and pierce with a toothpick, making sure the toothpick doesnโt stick out the other end.
- With a knife, take some peanut butter and smear it around the outside of the bananas. Make sure itโs only a thin layer otherwise you wonโt have enough chocolate!
- Dip the toothpick into the melted chocolate until covered and place it back on the paper to dry.
- Sprinkle with sea salt
- Repeat this process until all the bananas are used up.
- Refreeze for 2 hours or until frozen and serve.
