Health-conscious, vegan or even gluten-free? I’ve got the perfect dessert for you today. These elegant morsels are Chocolate Banana Bonbons, and you simply must try them.
Being a baker is dangerous. I no longer go out to eat dessert. I literally have everything on hand to make any dessert 24/7. And when I’m testing recipes, most of what I make is quickly consumed by me, my husband or close family. One way to avoid overeating is to have a healthy alternative on hand. And to send all the test goodies off to my husband’s poor coworkers.
These Chocolate Banana Bonbons fit the bill. They’re incredibly creamy and have that chocolatey shell crunch. To top it off, you can add nuts, toffee, sprinkles and other toppings to the chocolate. But if you use a good quality dark chocolate, most of the sugar comes from the banana.
Chocolate Banana Bonbons
Prep Time: 30 minutes | Freeze Time: 1 hour
10 oz / 285 g Chocolate (Dark or semi-sweet, good quality & chopped)
1-2 tbsp Coconut Oil (you can sub butter or another fat)
2 ripe Bananas
Toppings, optional (ideas: sprinkles, toffee, mixed nuts, toasted coconut…)
The key to a great chocolate banana bonbon is ripe bananas. Mine were very ripe but still had structure and were in good condition under their skins.
Begin by placing your chopped chocolate and coconut oil into the bowl of a double boiler (or a glass bowl that you can set on top of a pot of water. Make sure the water does not tough the bottom of the bowl of chocolate. Heat the water on medium-low until steaming. Stir the chocolate continuously until melted. If needed, add additional coconut oil for your desired consistency.
Line a baking sheet with parchment paper or a Silpat silicone pad. Make sure you have enough room to place the baking sheet in your freezer.
Remove the banana peels and discard. Chop your bananas into even sections, about 1 to 1.5 inches in width.
Once the chocolate is fully melted, drop a section of banana into the chocolate and coat evenly. Using a toothpick or fork, remove the banana (ensuring it remains evenly coated) and gently place on baking sheet.
Repeat until you have coated the segments of 1 banana. Next, add your desired toppings. It if is taking a long while to coat each piece of banana, you may want to add your toppings sooner. Sprinkly and pat your toppings onto the cooling chocolate coating.
Once all banana pieces are coated and topped, place your tray into the freezer. Let freeze for at least 1 hour. When fully set, place the bonbons into a jar or tupperware. They should last 1-2 weeks.
The other thing about staying healthy is enjoying your desserts in moderation. Well, we’re still working on that one! Our two bananas’ worth of bonbons didn’t last the evening.
What do you all think? Going to give these a try? If you have an alternate version, I’d love to hear from you!