Mexican chocobananos are delicious frozen chocolate covered bananas.
Chocobananos are one of those treats you have on holiday and love so much you eat them everyday.
But once you get home you completely forget about them.
Who wouldn’t want a frozen chocolate banana at home too?
Why Haven’t I Made Chocobananos?
The last few months I’ve started to think about all the foods I’ve loved traveling and didn’t share while I was traveling.
Chocobananos are at the top of my list. I’ve eaten more than I can count.
And yet I was shocked I didn’t have a single photo and any of the countries I’ve eaten them.
I’m a very fussy dessert eater. But I can never turn down a chocobanano.
I first had them in Mexico and discovered they are all throughout Central and South America.
And it makes sense, both bananas and chocolate are available. And they are like a type of sweet Mexican antojito.
You’ll easily find them in Mexico, El Salvador, Honduras and Guatemala. And then they popped up in so many other countries.
But if I loved them so much, why haven’t I tried to make them at home?
They are basically fool proof, great for kids and cheap to make.
Seriously These Chocolate Covered Banana Pops Are Super Easy
Chocobananos are found all over Latin America. They are my favourite sweet street food.
I’ve heard they sell chocobananos at Disney, but not by the original name and charging exponentially more.
You can also find them as:
- Monkey tails
- Chocolate covered banana pops
A Dummie’s Guide to Making Chocobananos
Freeze bananas. Dip them in chocolate. Sprinkle them with toppings. Freeze again.
It’s that simple.
Or Make Monkey Tails at Home with Kids
I must admit now that my sister has children I’ve become more aware of kid-friendly recipes.
They’ll need help with melting the chocolate. But monkey tails are a great treat and allow kids to choose their favourite toppings
- Crushed peanuts
- Crushed graham crackers
- Unsweetened or toasted coconut
- Sea salt caramel chips
- Cookies and cream chips
- Skor toffee bits
You do need to work quickly as the chocolate will cool. So arrange the toppings in advance and ask them what they want to put on it.
There’s nothing worse than someone finally choosing but the chocolate has already cooled on the banana.
If that happens dip it back in quickly and get a double dipped chocobanano with toppings.
Frozen Chocolate Banana FAQs
How Long Will They Last in the Freezer?
About two weeks. After that the chocobanos can start to take on an odd freezer flavour.
If you want them to last longer wrap each banana individually in plastic wrap then put in freezer bag or airtight container.
Cinco de Mayo Desserts
Are Chocolate Covered Bananas Healthy?
Everything in moderation. Chocobananas are a healthy-ish treat but definitely not something to eat every day.
Chocobananos can be vegan, gluten-free and paleo. Bananas are a great source of:
- vitamin B6 and C
- antioxidants and phytonutrients
If you need to make nut-free desserts to avoid cross contamination make them separately.
Don’t Like Semi-Sweet? Use different chocolate
I like the classic dark chocolate, it’s a bit healthier, right? That’s what they say…
But also semi-sweet chocolate goes well with the creamy banana.
But there are so many different kind of flavoured chocolate chips you could use anything!
Want More Toppings? Roll Instead of Sprinkle
If you want toppings all over, pour it onto a flat surface and roll the banana over the toppings.
It can be a bit messier but more decadent.
I’ve included an optional coconut oil to be added as it makes the chocolate less thick and easier to work with.
But it’s not necessary, many people make frozen chocolate bananas with only melted chocolate.
If I were going to make these regularly I would buy these reusable plastic popsicle sticks.
Chocobananos - Chocolate Covered Banana
These frozen chocolate covered bananas are delicious and only three ingredients!
- 3 large bananas
- 2 cups semi-sweet chocolate chips or melting chocolate
- 1 tbsp coconut oil (optional)
- Place parchment paper, wax paper or aluminum foil on a baking sheet.
- Peel banana, cut in half and insert cake pop or popsicle stick about half way.
- Put in freezer for three hours or until frozen. If they aren't fully frozen they'll break when dipped in chocolate.
- Mix chocolate and oil in microwave on medium low heat for 3 minutes. As every microwave is different check every 30 seconds so it doesn't burn. OR melt chocolate with a double method: place a bowl over a pot of simmering water on low heat. Make sure water isn't touching bowl and stir frequently until melted.
- Pour into a tall glass, like a Tom collins cocktail glass.
- Dip frozen banana in chocolate. Sprinkle with toppings. Place on a cookie sheet set on baking sheet.
- Return to freezer until frozen, about 45 minutes.
- Once frozen put in airtight container or freezer bag.
If you have coconut oil it thins the melted chocolate a bit and gives it a nice flavour.
Nutrition Information:Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 366Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 8mgCarbohydrates: 53gFiber: 5gSugar: 41gProtein: 3g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Never heard of this dessert before, but the name sounds really funny and it looks delicious. I’ll definitely try to make these during this quarantine! Stay safe!
What a great healthy treat – my kids would LOVE these!
I didn’t know these had a Mexican connection! They’re such a great, simple little treat – and I especially love the idea of finishing them off with toppings like you’ve done in the photos. Thanks for sharing!
These aren’t originally Mexican nor are they specific to Mexico. It’s the Mexican hegemony for me. 🥵
Yes of course, that’s why I stated that. But I first tried the in Mexico so put them under that country category.
Comments are closed.