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What is it about bananas and chocolate that makes such a great combination? I’m actually not even a big banana fan, but bananas and chocolate is such a tempting duo, so I make these chocolate banana bites as part of my meal prepping plan. They’re a tasty little treat and keep well over the course of the week, making them the perfect way to build an indulgence into the schedule. Unfortunately, most commercial chocolate is full of junk: loads of added sugar, soy products, even artificial flavors. Then, of course, there’s dairy, which is a no-no with strict Paleo, vegans, and some vegetarians. Luckily, it is really easy to make your own dark chocolate. As in, ridiculously easy and with only three ingredients! Raw cacao powder, cocoa butter (the edible kind, not the lotion kind!), and a bit of sweetener. That’s it!
I do truly only use a bit of sweetener – just a tablespoon of maple syrup. To me, that’s just right when added to the banana’s natural sweetness. If you’re not as actively anti-added sweetener as I am, you may want to put extra in your chocolate. If dark chocolate really isn’t your thing or making chocolate sounds way too hard, you can always use your favorite chocolate or chocolate melts. But, seriously, this chocolate is super easy to make.
You can use these chocolate banana bites two ways – frozen or just refrigerated. You’ll probably want to decide before you get peeling which you’re going with. Thin slices don’t work well for this recipe because they’re annoying/difficult to cover with chocolate, so you’ll need sizable chunks. Biting into an inch of frozen banana is a little intense, so I recommend sticking to sliced around 1/2″ to slightly thinner for frozen banana bites and 3/4″-1″ slices for refrigerated banana bites. You can freeze the bananas then transfer them to the fridge, but the bananas will end up somewhat gooey (freezing then thawing tends to do that to produce). I actually think that’s pretty tasty, but you may think it’s weird.
So do you know how you’re going to cut you bananas? Great! The chocolate recipe will generously cover large (approximately 1″) pieces from four medium bananas. Make sure to choose ones that are still very slightly green – more firm bananas stay on the toothpick better during dipping. You’ll also need about a half cup of food grade raw cocoa butter (around 90 grams) and half a cup of raw cacao powder (about 45 grams). You can substitute processed cocoa powder if necessary, but be aware that it probably has added sugar and other ingredients. The only other things you’ll need are some tootpicks and parchment paper. Ready to get started?
Super easy, right? With three to four bananas (depending on their size), Papi Chulo and I can each have a banana bite a day during the week.
If you have left over chocolate, you can either eat it on the spot (no one’s looking, right?) or transfer it to a mold to make your own chocolates. Don’t have a mold? Just scoop it into a paper or silicone muffin liner, or even just a muffin pan. Let it cool and then you’ll have your very own mini chocolate bar – hooray!
Who else does meal prep? If you’re not meal prepping, why not?? It’s a great way to save time and money while eating healthy!