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Mini Chocolate Dipped Bananas

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“From Joy the Baker!”

Ingredients Nutrition

  • 3 firm but ripe bananas
  • 9 -12 wooden popsicle sticks or 9 -12 lollipop sticks
  • 2 cups chocolate chips, melted
  • 12 cup nuts, of your choice finely chopped


  1. Peel three firm bananas and slice each banana into thirds or fourths. Each banana slice should be about 3 inches tall.
  2. Place wooden sticks or lollipop sticks through the center of one end of the banana slice, about 2 inches deep.
  3. Place of a tray or plate, making sure that the bananas do not touch, cover with plastic wrap and freeze for four hours, or overnight.
  4. Using a food processor, pulse the nuts until they are chopped very fine. You can also do this by hand, it just takes a bit longer. Place in a bowl and set aside for the dipping.
  5. Melt chocolate over a double boiler. Simmer 3 inches of water in a pot, place the chocolate in a heat proof bowl and, once the water is simmering, place the bowl of chocolate over the simmering water. The water should not touch the bottom of the bowl. Stir the chocolate pieces occasionally until they're all melted.
  6. Remove bananas from the freezer, dip in chocolate, roll in nuts and place on a foil lined baking sheet. When all the bananas are dipped, return to the freezer for 30 minutes to harden. Once hard, wrap individually in plastic wrap and store in the freezer until you're ready to snack on them. Yum! I think they're best eaten when thawed at room temperature for about 7 minutes.

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