Chocolate Covered Banana Bread Bites are a fun way to take banana bread to the next level!
I would be curious to know what other kids are like.
All I really know are my own kids. Half the time I’m thinking, “There must be something wrong with them!” T
hey are unreasonable, unpredictable, and downright annoying at times. Is my child simply in the midst of the terrible twos or is he whining his head off because he has a stomach ache/cavity/diabetes/a tumor? Can you tell I tend to snowball in my concerns?
While I’m trying to figure things out, I’m eating every day foods covered in chocolate. Its cheap therapy. Banana bread should always contain chocolate chips anyways, and coating the whole thing in chocolate is a first rate idea.
You can use whatever your favorite chocolate is, but I enjoyed a good-quality dark chocolate here. The coconut oil keeps it smooth and shiny (swapping in vegetable oil would do the same thing).
Summer is fast approaching, making these a bit messy to keep around on the kitchen counter. I kept mine in the refrigerator (you could also do the freezer if you think they’ll be lasting that long) but hit high heaven when I popped them in the microwave for a few seconds prior to eating.
Everything softened and melted to a fresh-from-the-oven consistency. This is the perfect way to use up the last nub of bread, but the recipe is easily multiplied if you want to do the whole loaf. If you already own a chocolate fountain, you know I’m looking at you.
Do your kids whine all day? Is it something I’m doing? What are you covering in chocolate?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Chocolate Covered Banana Bread Bites
- 2 slices (¼ loaf) banana bread,, cut into thirds
- 4 ounces bittersweet chocolate
- 1 teaspoon coconut oil
- Line a plate or baking sheet with parchment paper. Place banana bread chunks on the parchment paper and place in the freezer while you prepare the chocolate.
- In a microwave or double boiler, melt chocolate and coconut oil together. Remove banana bread chunks from the freezer and dip into the chocolate using a fork or other dipping tool. Turn the bread to coat completely in chocolate and return to the parchment lined sheet. Place the sheet in the refrigerator or freezer until the chocolate is set. Transfer the chunks to an airtight container and store in the refrigerator or freezer until ready to serve, microwaving briefly if desired.
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