Just a fairly simple recipe/idea from me today! I saw these banana split bites from Oh She Glows and I knew I had to try them, at least for the kids(although any excuse for dark chocolate, right? :D). Although, I obviously didn’t think of making them for the kids when I made them with toothpicks. It actually didn’t work too badly but they were a bit hard to hold onto and younger kids might have a hard time with them.
These are also pretty large so if you’re serving them to smaller children, you can obviously cut the fruit smaller. Even my 2 year old took quite a while to eat one, so next time I’d make smaller ones for her and these size for my 4 year old and myself
I did end up making them again with popsicle sticks and they were way better. Although I didn’t hardly get any good pictures with the popsicle sticks. I really don’t know what was so hard about getting these to stand up straight but apparently it was really difficult. So just imagine the toothpicks are popsicle sticks because I like those pictures better
Just a thought, I’m actually pretty sure you could just stack the fruit and freeze them and they would stay together, but then again frozen fruit dipped in chocolate and little kids probably wouldn’t exactly be mess free. My 2 year old daughter somehow gets food from just about every meal she eats in her hair so I’ll take the sticks, thank you. We need all the help we can get keeping food where it’s supposed to be around here!
To make these a little fancier you could dip the chocolate in coconut or chopped nuts while it’s still soft. It does harden especially quickly because of the coconut oil, but if you dip them right away the nuts/coconut would stick and that would taste delicious. I was all about reducing the mess with these ones though.
Also, about the coconut oil, I don’t recommend using anything else because I love the “magic shell” feel that coconut oil provides, but if you don’t have coconut oil, just 1 tsp of any flavorless oil should work fine just to help it melt and make it easier to dip. I also recommend using bar chocolate and not chocolate chips because chocolate chips are harder to work with but if that’s all you have it will work.
I’ve included nutrition information in the printable recipe, but of course, that will depend on the size of your fruit, the kind of chocolate you use, etc. Also, my calculation is just for the plain banana split bites, so if you add nuts, etc it will be different as well.
Makes about 24
- 24 – 1″ pieces from about 1/2 small pineapple
- 2 large bananas, sliced into 24 bite sized pieces
- 12 small to medium sized strawberries sliced in half
- 150g(5oz) good quality dark chocolate(I used 72%)(this is between 3/4 – 1C if using a cup measurement for chocolate chips)
- 2 tsp coconut oil
- chopped nuts or coconut for rolling in(optional)
Chop fruit and assemble into stacks. Press a popsicle stick through the fruit and freeze until solid.
Prepare a baking sheet with parchment paper, wax paper or a silicone mat. Melt the chocolate along with the coconut oil either in a double boiler or in the microwave using short intervals and stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer. Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing on the sheet to harden. Once the chocolate is completely hardened(you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve.
When ready to serve, remove them from the freezer and let sit at room temperature for a couple minutes before serving – if you can wait that long
I don’t recommend letting these sit for any length of time at room temperature though as they will thaw and the fruit – especially the banana – will not be pleasant. Please enjoy these within a few minutes of removing from the freezer.
For a fresh fruit option(where serving immediately from the freezer is not an option): Make a solution of water and lemon juice(about 1 tbsp lemon juice in 2 C of water). Dip the banana slices in the lemon juice solution. Assemble the fresh strawberry, banana dipped in lemon juice and water and fresh pineapple on the popsicle stick as desired and place in the fridge for at least 30 minutes. When chilled, dip in melted but cooled chocolate and place on a lined baking sheet and place back in the fridge. Once the chocolate is set, these can be removed from the fridge, but should be served within a few hours.
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