This Copycat Trader Joe’s Gone Bananas recipe makes about 24–30 frozen chocolate-covered banana bites with just three medium bananas, chocolate chips, and a spoonful of refined coconut oil. Freeze the banana slices first, dip them in smooth melted chocolate, then freeze them again for a firm, snappy coating that closely resembles the popular freezer-case treat.
Each bite combines naturally sweet, creamy banana with rich semisweet or dark chocolate and an optional pinch of flaky sea salt. The recipe takes only 10–15 minutes of active preparation, while the full 2–3 hour timeline is mostly hands-off freezing, making these an easy make-ahead snack or small dessert.
Jump to RecipeWhy You’ll Love This Recipe
These homemade Gone Bananas bites deliver the best parts of a frozen dessert in a small, snackable package. The banana becomes cool and creamy in the freezer, while the chocolate coating firms into a thin shell that cracks pleasantly when you bite into it.
There is no complicated candy-making technique here. The coconut oil helps loosen the melted chocolate so it flows over the cold fruit more easily, then helps the coating harden in the freezer.
They are also wonderfully practical. Make a batch when bananas are at their sweetest, keep the bites frozen, and pull out a few whenever a chocolate craving arrives.
If you enjoy chocolate-and-coconut combinations in larger desserts, you may also like this chocolate coconut almond cake for another rich treat.
Ingredients You’ll Need
The ingredient list is short, so the quality and condition of each ingredient matter. Choose medium bananas that are ripe enough to taste sweet but still firm enough to cut into tidy rounds.
- Bananas: Use 3 medium bananas. Avoid very soft or heavily spotted fruit because it can become mushy during slicing and dipping.
- Chocolate chips: One cup, or 170 g/6 oz, of semisweet or dark chocolate chips provides a balanced coating. Semisweet chocolate tastes familiar and sweet, while dark chocolate gives the bites a deeper flavor.
- Refined coconut oil: One tablespoon creates a smoother, thinner chocolate coating. Refined coconut oil is a good choice if you do not want a noticeable coconut taste.
- Toppings: Add up to 1/8 teaspoon flaky sea salt or a sprinkling of finely chopped nuts. Both are optional but bring extra contrast to the soft banana and chocolate.
You will also need parchment paper, a baking sheet or plate, a microwave-safe bowl or double boiler, and a fork for lifting the dipped banana slices.
How to Make It Step-by-Step
Step 1: Line a baking sheet or plate with parchment paper so the frozen banana slices and finished bites release easily. Peel the bananas and cut them into rounds approximately 1/2 inch thick; keeping the slices similar in size helps them freeze and coat evenly.
Step 2: Arrange the banana rounds in a single layer on the parchment, leaving a little space between pieces. Freeze them for 1–2 hours, until firm; this initial freeze is important because it creates the firmer texture associated with Trader Joe’s frozen version.
Step 3: Place the chocolate chips and refined coconut oil in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring thoroughly after each interval, until the mixture is smooth; you can use a double boiler instead if you prefer gentle stovetop melting.
Step 4: Dip each frozen banana slice into the melted chocolate. Coat it completely or cover about two-thirds of the slice, then use a fork to lift it and let the excess chocolate drip back into the bowl.
Step 5: Return each coated banana round to the parchment-lined sheet. Sprinkle on flaky sea salt or finely chopped nuts immediately, since the toppings will not stick once the chocolate begins to set.
Step 6: Freeze the chocolate-covered banana bites for another 20–30 minutes, until the coating is firm. Serve them straight from the freezer for the crispest chocolate shell and a cool, creamy center.
Chef Tips for the Best Banana Bites
Choose the right ripeness. Bananas with a few brown spots are usually sweet, but they should still feel firm when gently pressed. If the fruit is soft enough to dent easily, it may bend or break when dipped.
Cut consistent rounds. Slices approximately 1/2 inch thick are substantial enough to handle and give each bite a satisfying banana-to-chocolate ratio. Very thin rounds can become fragile, while very thick pieces may take longer to freeze solid.
Stir the chocolate often. Chocolate can look lumpy even when it is nearly melted, so stirring between short microwave intervals is essential. Stop heating as soon as the mixture is smooth to avoid scorching it.
Work in batches if needed. Keep most of the banana slices in the freezer while dipping a portion. Cold fruit gives the chocolate a better chance to set quickly, and this approach keeps the remaining pieces firm.
Do not wait on toppings. Sea salt and nuts need to be added while the coating is still glossy. Prepare the toppings before you begin dipping so they are ready for immediate use.
For another chocolate dessert with a soft, rich texture, take a look at this easy chocolate poke cake. It makes a fun contrast to these crisp, frozen bites.
Flavor Variations and Serving Ideas
Semisweet chocolate is the closest all-purpose choice, but dark chocolate works beautifully when you prefer a less sweet finish. You can also scatter finely chopped nuts over the shell for a little crunch, using the optional topping listed in the recipe.
Flaky sea salt is especially good with dark chocolate because it sharpens the cocoa flavor and keeps the banana from tasting one-dimensional. Use a light touch, since just 1/8 teaspoon is enough for the batch.
Serve the bites directly from the freezer on a chilled plate. They are ideal for an afternoon snack, a simple after-dinner sweet, or a small dessert tray alongside coffee.
For a breakfast-inspired banana treat, pair the idea with our Bananas Foster French Toast. If you are planning a brunch spread, an easy cheesy omelet can balance the sweeter dishes.
Storage Instructions
Once the final chocolate coating is firm, transfer the bites to an airtight freezer container. Separate layers with parchment paper to prevent the pieces from sticking together or scuffing the chocolate shell.
Store the banana bites in the freezer for up to about 1 month. Because bananas can gradually develop a softer texture and absorb freezer odors, a tightly sealed container is preferable to an uncovered plate or loosely wrapped tray.
There is no need to thaw them fully before serving. Let a bite sit at room temperature for a minute or two if you prefer a slightly softer banana center, but keep the treats cold so the chocolate remains firm.
For another small sweet with a pretty finish, try these chocolate pistachio cookies when you want a baked option instead.
Copycat Trader Joe's Gone Bananas
Ingredients
Method
- Line a baking sheet or plate with parchment paper. Peel the bananas and cut them into rounds approximately 1/2 inch thick, then arrange the slices in a single layer.
- Freeze the banana slices for 1–2 hours, until firm. Melt the chocolate chips and refined coconut oil together in the microwave in 20–30-second intervals, stirring after each interval, until smooth; a double boiler may also be used.
- Dip each frozen banana slice into the melted chocolate, coating it completely or about two-thirds of the way. Lift each piece with a fork and allow excess chocolate to drip off before returning it to the parchment.
- Add flaky sea salt or finely chopped nuts immediately, before the chocolate sets. Freeze the coated bites for another 20–30 minutes, until the shell is firm.
- Transfer the finished bites to an airtight freezer container, separating layers with parchment paper. Store for up to about 1 month.
Notes
Final Thoughts
This Copycat Trader Joe’s Gone Bananas recipe is proof that a few simple ingredients can make an exceptionally satisfying freezer treat. Pre-freezing the banana slices, adding refined coconut oil to the chocolate, and working quickly are the small details that produce a smooth coating and a firm, creamy bite.
Make 24–30 pieces for easy snacking, finish them with flaky salt or chopped nuts, and store them in an airtight container for up to about 1 month. Once you taste the contrast between frozen banana and crisp chocolate, this easy homemade version may become a regular part of your freezer stash.