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Go Bananas!


Here’s a quick little recipe your kids will love helping you make if you don’t mind a few chocolate dribbles and sticky fingerprints around your kitchen…

I had my first frozen banana poolside in Mexico when I was 23. My dad took me there for spring break with his girlfriend and her two kids. That tells you how cool I am…spending spring break with my dad!

Anywho, it was a hot day and we were just hanging out by the hotel pool and this little boy comes by with a cart full of frozen chocolate-dipped bananas. I think he sold out in 10 minutes. They were a dollar each. I still remember how delish that frozen banana was!

I also remember that while I was preoccupied with my yummy treat, my dad thought it would be fun to scare me with a giant iguana someone showed him on the beach. So NOT cool! He picked it up and chased me around the beach with that giant monster while I screamed my head off! Seriously? have you ever seen one? Those things creep me out to this day. Giant lizard faces just staring at you. Ewww…

My dad knew how I would react. He watched with a smile on his face just waiting for my response. He laughed so hard tears were running down his cheeks. That’s just wrong I tell you. Whose dad does that anyway? Oh, that would be mine. 🙂

No worries about iguana abuse – I’m pretty sure that scary creature was laughing his tail off along with my dad.

Anyway, back to the bananas. If you haven’t tried these before, make them. They’re messy, but so worth it! I promise no one will chase you around the kitchen. Except maybe a smiling kid with chocolate fingers.


Frozen chocolate dipped bananas

Frozen chocolate dipped bananas


  • 6 peeled bananas
  • 4-5 3 oz dark chocolate bars
  • 1/3 cup pecans, chopped small
  • 1/3 cup shredded unsweetened organic coconut
  • 6 popsicle or craft sticks
  • wax paper or parchment paper
  • 2 sets of hands 😉


  1. Place a sheet of wax paper or parchment paper down on a cookie sheet
  2. Peel bananas and cut at an angle about one-third of the way up from the bottom of the banana
  3. Slowly and gently slide a popsicle stick up through the center of the banana
  4. Pour the coconut and pecans into small bowls next to the bananas
  5. Take a small handful of each and spread over the cookie sheet so when you lay the chocolate-coated bananas down the nuts and coconut will stick to the underside
  6. Over low heat in a medium sauce pan melt the chocolate bars, stirring constantly
  7. Once the chocolate has melted, have one person hold the banana over the sauce pan while the other person spoons the melted chocolate over each banana
  8. Lay the chocolate-coated banana on the cookie sheet, and sprinkle coconut and nuts on the side facing you
  9. Place cookie sheet with the bananas in the freezer until chocolate is frozen
  10. Peel off the cookie sheet and eat -- the chocolate shell will harden, but the banana stays soft inside
  11. Yes, this is a messy but fun recipe -- especially if you get the kids involved!
  12. Pull out of the freezer and enjoy on a hot summer day!


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