These chocolate covered hand-dipped banana bites might be one of my favorite little frozen treats ever! I fell in love with chocolate covered frozen bananas as a kid - but I much prefer the chocolate-banana ratio of these yummy little slices.  Since I spend my life playing around with recipes and trying to simplify recipes that I make to make things faster, easier, and cleaner. These hand-dipped banana bites remove some of the mess from cleanup, since you can just dip them by hand.  (Yes, it's a bit cold on your fingers, sorry! Maybe grab someone to share the chocolate dipping with so your fingers don't freeze.) If you prefer to dip with forks, I still have my original banana bites recipe here. Enjoy!

Don't mind the missing slices - they were lost to quality control. These were dipped in milk and semi-sweet chocolate. Yum!

Dipped in a caramel and dark chocolate, these were popped out for a sweet treat.

Chocolate Hand-Dipped Banana Bites

You can make as much as you like, but I find 2-3 bananas per 10"x12" tray work well.

Use a small metal baking sheet for your banana bites. Line the baking sheet with parchment paper. 

Slice up in ½” slices and lay on parchment paper: 

2-3 nice, ripe yellow banana (not the overripe, spotted brown ones)

Pop that into the freezer, and allow to freeze completely (1-2 hrs at least, but you can leave it overnight).  I've forgotten I froze the banana slices and left them several days before - no problem!  

Use two types of chocolate for dipping. 

In two microwave safe bowls place: 

1/2 cup dark, semi-sweet, milk chocolate, caramel, OR white chocolate chips

1/2 - 3/4 tsp oil

Heat each bowl of chocolate at 50% power in the microwave for 60 seconds, stir, and then another 20-30 second increments until melted, stirring each time. 

Work quickly with the frozen banana.  If you feel like they're softening, return them to the freezer for 5 minutes to chill. 

Remove the frozen banana slices from the freezer.  You’ll want to use your fingers to pull them off the parchment paper, since they’ll stick a little. 

Dip each banana halfway in one type of chocolate, returning to the frozen parchment-lined pan immediately after dipping.  

Bananas dipped halfway in a delicious caramel chocolate. Ready to dip the other side! We think they look like little creatures dipped like this. hehe.

It's best to work quickly - or pop the bananas back in the freezer for 10 minutes before dipping the other side. Repeat, dipping each banana slice halfway in the second type of chocolate.  

Dipped in a dark chocolate on the second side.

A delicious combo of milk chocolate and semi-sweet chocolate for these banana slices. Yum!

The chocolate hardens quickly, so you can eat right away, or store in the freezer for later.  For storing, make sure you put the frozen dipped banana bites in a Tupperware or Ziploc in the freezer to retain the best taste.   Perfect for summer!!! 

A few bites for each person, ready to serve!

Extra chocolate?! No problem! Put those frozen cookies to good use and dip them in the extra melted chocolate. Dipped some triple chocolate cookies in a caramel chocolate. Scrumptious!

**I love using Callebaut chocolate chips for dipping.  They are a high quality chocolate and they give you the fluidity of the chocolate, which is helpful.  A 3/5 or 4/5 fluidity is the easier to work with for these. Their caramel chocolate is divine!** 

Chocolate Hand-Dipped Banana Bites Recipe by Successfully Gluten Free!

I'll give a little background on how I ended up creating these yummy (& healthy) banana oatmeal pancakes. Years ago my blender broke. And when I say years ago, I mean back when I had one kid. I now have 3 and the youngest is 10, so it's been awhile since I had a blender. The stick blender and I are still friends, but I have a new blender and it's been so fun to play around with throwing things together quickly. These banana oatmeal pancakes do have to be cooked on medium-low, but you can toss everything into a blender and just let it blend for a minute, and voila, the batter is ready! Feel free to add in mini chocolate chips if you'd like to make your youngest happy, too. Enjoy!

Banana Oatmeal Pancakes drizzled with maple syrup

Banana Oatmeal Pancakes

Makes ~24 pancakes

In a blender, add the following: (Don't have a blender? You can mix this in a large bowl with a stick blender)

4-5 overripe bananas

4 eggs

1 cup milk

2 tsp vanilla bean paste or vanilla extract

2 cup GF oats

1 cup Kristin's Gluten-Free Flour Mix

1 Tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 Tbsp oil (optional)

2 Tbsp sugar (optional)

Blend for 1 minute. 

If desired, mix in before cooking pancakes: 

2-3 Tbsp mini chocolate chips

Scoop and cook pancakes over medium-low heat. I prefer to butter the pan between batches.  

My kids prefer all pancakes with mini chocolate chips added, but either way works great. 

Place cooked pancakes on a plate or platter. Leftover pancakes can be cooled and frozen for easy breakfasts. Enjoy!

Cooking up yummy banana oatmeal pancakes! 

Banana Oatmeal Pancakes Recipe by Successfully Gluten Free!

 A delicious GF banana bread - and low to no refined sugar, which is great!  You can mash the bananas by hand to get a more chunky look to your bread, or literally throw all the wet ingredients into a blender (or use a stick blender) to mix together. Delicious with and without the addition of mini-chocolate chips.  Enjoy!

Delicious banana-date bread!  This was mixed by hand, but I often will use the blender for a less chunky version of this banana-date bread. Either way is great!

Banana-Date Bread

Makes 4 mini loaves

Preheat oven to 350 F. Line 4 mini loaf pans with parchment paper. 

Heat 1 1/2 minutes in the microwave:

1/2 cup milk

5 oz dates

Let rest 5-10 minutes.  Then puree with a stick blender.  (If you don't have a stick blender, there are a couple of other options: 1. Finely dice your dates before heating them with the milk OR 2. After 5-10 minutes of resting - just so your milk/date mixture isn't quite so hot, blend in a blender all the wet ingredients.

In a bowl, mix together: 

2 cups Kristin's Gluten-Free Flour Mix

1 tsp xanthan gum

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

In a large bowl mix together: (If you're using a blender, you can put all of these plus the date/milk mixture (unblended) in and then mix, then stir into the flour mixture, above)

4 overripe bananas

4 Tbsp oil 

1/4 cup sugar OR 1/4 cup agave nectar

1 tsp vanilla extract

2 eggs

Date/milk puree, from above

Mix together dry and wet ingredients.  If desired, you can add: 

1/2 cup dark chocolate chips (optional)

Spread batter between the four mini loaf pans lined with parchment paper.  Bake at 350 F for 35 minutes, until nicely browned.  Let rest a few minutes in the pan, then remove from pans & parchment paper onto wire racks to full cool. Leftover bread can be sliced and frozen in ziploc bags.  Enjoy!

Fresh from the oven, just cooling a bit before removing to fully cool on a wire rack.

Banana-date bread recipe by Successfully Gluten Free!

Delicious and gluten-free, the name glutinous rice flour is confusing - but it's just a white rice flour made from a sticky rice. You can find it called "sweet rice flour" as well. I find it depends on the packaging. When you cook with glutinous/sweet rice flour, it adds a natural gooey quality to the bake. It's the flour that is used to make mochi (double check when purchasing them since not all of them are GF, but many are). I've been wanting to use more dates in my baking in honor of our dear friends celebrating Ramadan - and combining them with the three overripe bananas and some glutinous rice flour turned into the most delicious mochi-style dessert! Enjoy! 

A delicious square of Banana-Date style Mochi Bars!

Mochi-style Banana Date Bars

Makes one 8" x 8" pan. 

Preheat oven to 350 F. Line your 8" x 8" pan with parchment paper. 

In a mixer, beat until well mixed (1-2 minutes): 

3 bananas, overripe and peeled

2 eggs

3 oz pitted dates, finely diced

1/4 cup butter, softened

1 tsp vanilla

1/2 cup plain yogurt

Then add:

1 cup glutinous rice flour (sweet rice flour is another name for glutinous rice flour)

1/2 cup sugar

3/4 tsp baking soda

1/2 tsp salt

1/4 - 1/2 tsp cinnamon, optional

Pour into prepared pan.  Bake at 350 F for 30 - 35 minutes, until nicely puffed and set in the center.  It will still jiggle a bit overall.  

Fresh from the oven! The dark spot in the middle is a date. 

Let cool on the counter and then fully cool and chilled in the refrigerator.  If you do this, then it will slice cleanly. However, we love it warm, so dig in when it's fresh! It reheats well, too.  Enjoy! 

Quite nice warm with a little dollop of cream

Mochi-style Banana Date Bars Recipe by Successfully Gluten Free!

 One of our favorite banana breads has been the Coconut Banana bread w/ lemon glaze, inspired by my friend Julie's favorite banana bread recipe.  However, I wanted something a bit easier to pop into lunches without getting messy, like a slice of banana bread.  These Banana Coconut Muffins with Lemon Glaze are perfect - turning the yummy bread into portable, delicious muffins!  Enjoy! 

Yummy banana coconut muffins with a lemon glaze. Yum!

Banana Coconut Muffins with Lemon Glaze

Makes 14-18 muffins

 

Line 18 muffin tin with paper liners.

Preheat oven to 350F.

 

Mix the following dry ingredients in a bowl, then set aside:

1 1/2 cup Kristin’s gluten free flour mix (*see note below)

1 1/2 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

 

Whisk in a large bowl:

4 overripe bananas, mashed 

1/4 cup oil

3/4 - 1 cup sugar

2 eggs

1 tsp vanilla extract or vanilla bean paste

1/2 cup sour cream or plain yogurt

Add dry ingredients to wet ingredients, stirring until combined. 

Then add:

1/2cup unsweetened flaked/shredded coconut

 

Pour into prepared muffin tins.  Sprinkle over top of muffin batter: 

1/2 Tbsp sweetened flaked coconut

Banana Coconut muffins, ready to sprinkle on a little coconut before baking. 

Bake at 350F for ~25 minutes, until nicely golden brown. After removing from the oven, you can let the muffins rest for a few minutes while you mix together the following glaze: 

1 Tbsp unsweetened or sweetened flaked/shredded coconut

1/2 cup powdered sugar

4 tsp fresh lemon (or lime) juice, or more to a runny consistency

 

Nicely browned, fresh from the oven.

Removed to wire rack, and ready for glazing!

Remove muffins to a wire rack and top with glaze.  Enjoy warm or cooled.  Leftovers freeze perfectly! 

Glazed and ready to eat! 

* Flour note: to make 1.5 cups Kristin’s GF flour mix, you can mix the following:

1 cup brown rice flour

1/2 cup sorghum flour (or extra brown rice, if you don’t have sorghum)

1/2 cup cornstarch (or scant ¼ cup of arrowroot)

2 Tbsp potato starch

2 Tbsp tapioca starch

3/4 tsp xanthan gum

 

** Banana note: I freeze old bananas peeled, and placed in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

Banana Coconut Muffins w/ Lemon Glaze Recipe by Successfully Gluten Free!

 Somehow I'd never typed up this yummy banana cream pie recipe, despite making it many times.  If you don't want to make a crust, you can easily make a banana pudding (with or without homemade vanilla wafer cookies) and layer it up - just use the same pudding recipe and sliced bananas listed below.  Also delicious! Enjoy!

A yummy slice of chilled banana cream pie - with little bites of chocolate throughout. 

Banana Cream Pie!  

Prepare and bake one buttermilk pastry pie crust. (This pie crust recipe makes 2 crusts - so you can always make an extra for later, or use it for something savory, like a quiche). 

Your pudding filling can go into a warm or cooled crust.  I typically start making the filling once the pie crust is in the oven.  

Pie crust, ready and cooling. 

In a medium saucepan (avoid non-stick coated pans), heat over medium heat until just boiling: 

2 1/2 cup half & half OR whole milk

1/3 - 1/2 cup sugar

2 tsp vanilla bean paste OR vanilla extract

1/4 - 1/2 tsp salt

In a small bowl, mix together: 

1/4 cup cornstarch

4 egg yolks

1/4 cup half & half OR whole milk

Whisk the yolks/cornstarch mixture into the hot sugar/cream mixture.  Increase the heat to medium-high to speed up the process, but whisk constantly and rapidly.  Once the mixture thickens and starts to boil (I find it makes big, thick popping bubbles when done, and I quickly have to remove from heat to avoid getting burned), remove from heat.  

As quick as you can, cover the bottom of your pie crust with even slices of fresh banana. You'll want to use:

2 - 3 ripe, yellow bananas

Cover the bottom with nice slices of ripe (not over-ripe) banana

If desired, you can add and sprinkle over the bananas: 

1/4 - 1/2 cup semi-sweet or dark chocolate chips (Optional)

Optional, but tasty, addition of chocolate chips

Immediately pour the hot pudding filling into your baked pie crust.  Immediately cover with plastic wrap - press the plastic wrap tightly to the surface of your pudding.  Refrigerate until chilled.  Slice and serve with whipped cream.  Enjoy! 

Immediately pouring on the warm/hot vanilla pudding.

Cover as nicely as possible with plastic wrap pressed to the surface.

Yum!!! 

Banana Cream Pie Recipe by Successfully Gluten Free!

 One of those things I always seem to have extras of is overripe bananas.  People want bananas, but they don't want overripe bananas.  Luckily, they're perfect for baking!  Another thing I always seem to have a lot of is frozen wild blueberries.  Perfect combination here!  This banana-blueberry bread is a less sweet bread version of one of our favorite mini dessert blueberry-banana cakes with cream cheese frosting, which we highly recommend. 

Yummy GF Banana-Blueberry Bread, fresh from the oven!

Banana-Blueberry Bread - low sugar!

Preheat oven to 350 F.  Line 3 mini bread pans with parchment paper.

In a mixer, combine: 

2 large overripe bananas (or 3 small overripe bananas)

1/2 cup sugar

3/4 cup milk

1/4 cup oil 

2 eggs

1 tsp vanilla bean paste OR vanilla extract

Add and mix in: 

1 1/2 cup Kristin's Gluten-Free Flour Mix

1/2 cup coconut flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

Fold/mix in: 

1/2 - 3/4 cup tiny frozen blueberries 

Divide batter between the 3 prepared pans.  

Divided between the 3 pans. I just smooth the top quickly with the back of the spatula.

Bake at 350 F for ~35 minutes, until a rich golden brown.  Let rest 5 minutes in pan before removing from pan and parchment paper to cooling rack to cool.  Slice and enjoy!  (I find this bread slices pretty nicely even when warm)

Banana Blueberry Bread - low sugar recipe by Successfully Gluten Free!

 Banana Bread is a great thing to whip up when you have extra old bananas lying around.  However, I find it's often really sweet - making it more of a dessert.  I'm always on the lookout for ways to lower the sugar in my recipes, which retaining a delicious flavor.  This recipe does still have sugar, but it has half the sugar of my original banana bread recipe, which I think is a step in the right direction. :)  Enjoy! 

Fresh from the oven - GF lower sugar banana bread! Just letting it cool a bit before removing from pans and parchment paper. 

Banana Bread - lower sugar version

Makes 5 mini loaves

Preheat oven to 350 F.  Line 5 mini bread pans with parchment paper.  

In a large bowl, whisk together the dry ingredients: (It's important to do this in GF baking to avoid clumps)

3 cups Kristin's Gluten-Free Flour Mix

1 cup sugar

2 tsp xanthan gum

2 tsp baking soda

1 tsp salt

1 tsp cinnamon (optional)

In a bowl or mixer, mix together: 

5 mashed overripe bananas

4 eggs

1/2 cup oil 

1/2 cup milk

2 tsp vanilla bean paste OR vanilla extract

Add in, and mix just until well combined (i.e. you don't need to beat this batter): 

dry ingredients, from above

1/2 cup mini or dark chocolate chips

Divide between mini bread pans.  I like to use a large cookie scoop to pop it neatly into pans, then flatten a bit with a spatula.  Bake at 350 F for 30-35 minutes.  Remove from oven and let rest in pans 5-10 minutes, before removing from pan and parchment paper onto cooling racks.  Great warm or cooled.  Fully cooled banana bread can be sliced and stored in a tupperware on the counter for a couple days, or sliced and frozen to enjoy later.   Enjoy!

Just out of the oven!

We can never wait until things cool - especially for banana bread.  Yum!

Banana Bread - Lower Sugar Version Recipe by Successfully Gluten Free!

 This recipe is a bar version of our favorite chunky banana chocolate chip muffins recipe.  It's nice when you're short on prep time, and have 4 older bananas instead of just 2.   Of course, if you only have 1 old banana, you can whip together some banana chocolate chip cookies. ;) Enjoy! 

A piece of fresh from the oven chunky banana chocolate chip bars. Yum!

Chunky Banana Chocolate Chip Bars with Crumb Topping

Preheat oven to 350 F and line a 9" x 13" pan with parchment paper.

In a large bowl, mix together: 

1 cup coconut flour

1 cup brown rice flour

1 cup tapioca starch

1 cup sugar

4 tsp baking powder

2 tsp baking soda

1 tsp salt

Stir in: 

2 cup buttermilk (can make using 1 Tbsp vinegar + milk, lactose or dairy-free options work well, too)

4 eggs

1/2 cup butter, melted

1/2 cup oil 

1 tsp vanilla extract

Fold in until thoroughly combined: 

4 overripe bananas, diced

1 - 1 1/2 cup high quality semi-sweet or dark chocolate chips (optional, but we love chocolate around here, especially the nice dark kinds)

Spread the batter into the prepared 9 x 13 pan.  Smooth the top with the back of your spatula. 

Batter spread in the pan, ready for the crumb topping. 

In a large bowl, dice together with a pastry cutter or mix quickly by hand to form a crumbly topping: 

2 Tbsp coconut flour

2 Tbsp brown rice flour

2 Tbsp brown sugar

2 Tbsp butter

Sprinkle the topping evenly over the batter.

Ready to bake!

Bake at 350 F for 45-55 minutes, until nicely browned.  Remove from oven and let cool ~10 minutes in the pan before using the parchment paper to remove to a cooling rack.  Enjoy!

Nicely browned, and cooling just a bit before removing from the pan. 

Chunky Banana Chocolate Chip Bars with Crumb Topping Recipe by Successfully Gluten Free!

 My husband is a huge fan of all things blueberry, so my girls and I wanted to come up with something fun for his birthday.  We decided to make little blueberry banana cakes that we topped with a dollop of cream cheese frosting and homemade blueberry jam sauce.  It was a hit!  You can, of course, make these in cupcake tins, but one of my favorite purchases has been a couple square shaped cupcake-style tins.  These are delicious! Enjoy!

Served up for a birthday treat!

Very happy eaters at this house.

Mini Blueberry Banana Cakes with Cream Cheese Frosting and Blueberry Sauce

Makes 24 cupcake-size cakes

Preheat the oven to 350 F.  Butter 24 muffin-sized square or round tins. 

In a large bowl, mix together the dry ingredients: 

1 1/2 cup Kristin's Gluten-Free Flour Mix

1/2 cup coconut flour

1 tsp xanthan gum

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

In a mixer or bowl combine:

3 overripe bananas, mashed

3/4 cup milk

1 cup sugar

1/4 cup oil

2 eggs

1 tsp vanilla extract or vanilla bean paste

In a small bowl, toss together:  *(This helps the blueberries from sinking in the batter, keeping them nicely suspended)*

1 - 1 1/2 cup frozen wild blueberries

2 Tbsp Kristin's Gluten-Free Flour Mix

Add the dry ingredients to the wet ingredients.   Carefully fold in the blueberries, just until evenly combined.  Divide the batter evenly between the 24 buttered tins.   

Ready to bake!

Bake at 350 F for 17-20 minutes, until nicely golden.  Remove from oven, let rest 2-3 minutes, then remove the cakes from the pan onto a cooling rack to fully cool.  

Fresh from the oven.  Resting 2-3 minutes before removing from pans.

We enjoyed these. Yum!

They were so pretty. 

Top each cooled cake with a small piping of cream cheese frosting and a generous spoonful of blueberry jam sauce. 

Blueberry Jam Sauce

In a medium saucepan, bring to a boil over medium heat, let simmer for 10-15 minutes: 

2 cups frozen wild blueberries

1/2 cup sugar

3/4 cup water

If you'd like it a little thicker (I do!), mix together in a small bowl: 

1/4 cup water

1 - 2 Tbsp cornstarch

Mix in just enough of the cornstarch to thicken the sauce to desired consistency.  Aim for a looser consistency, since it will thicken more as it cools.  Transfer to a glass dish and let cool at room temperature.  You can refrigerate any leftovers. 

Blueberry jam, just cooling before serving!

Cream Cheese Frosting

This makes a light amount of frosting.  If you'd like more, double the recipe here. 

1 1/2 cups powdered sugar

1 - 2 Tbsp butter, softened

2 oz. cream cheese, softened

1/2 - 1 tsp vanilla extract

Beat until nice and fluffy.  If you find you'd like it thinner, you can add a little milk to use it more as a drizzle than a frosting.   Transfer cream cheese frosting into a freezer ziploc bag, snip the end, and pipe over cooled cakes.  

Topped with cream cheese frosting!  So cute!

Mmm... 

Ready to serve! Yum!

Gluten Free Blueberry Banana Cakes with Cream Cheese Frosting and Blueberry Jam Sauce by Successfully Gluten Free! 

My son described these chunky banana muffins with crumb topping and dark chocolate chips as tasting like a banana cream pie in muffin form.  That sounds pretty tasty to me!  And I have to agree.  Best of all, you need only two overripe bananas, and since this recipe uses coconut flour, you don't need any added xanthan gum to have a wonderful crumb texture.  Enjoy! 

Tasty chunky banana chocolate chip muffins with crumb topping. Yum!

If you have extra-large sized paper liners, the muffins will puff upward to fill the muffin liner. 

Chunky Banana Muffins with Crumb Topping

Makes 12 large muffins

Preheat oven to 350 F and put paper liners in 12 muffin tins (or 18 if you don't want them as large).

In a large bowl, mix together: 

1/2 cup coconut flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/2 cup sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Stir in: 

1 cup buttermilk (can make using 1 Tbsp vinegar + milk, lactose or dairy-free options work well, too)

2 eggs

1/4 cup butter, melted

1/4 cup oil 

1/2 tsp vanilla extract

Fold in until thoroughly combined: 

2 overripe bananas, diced

1/2 - 3/4 cup high quality semi-sweet or dark chocolate chips (optional, but we love chocolate around here, especially the nice dark kinds)

Divide the batter between 12 muffin cups lined with paper liners.  You can make 18 smaller sized, if you prefer.  

Ready to make and add crumb topping

In a large bowl, dice together with a pastry cutter or mix quickly by hand to form a crumbly topping: 

1 Tbsp coconut flour

1 Tbsp brown rice flour

1 Tbsp brown sugar

1 Tbsp butter

Sprinkle the topping evenly over the muffins.   

Crumb topping added - ready to bake!

Bake at 350 F for 22-25 minutes, until nicely browned.  If you make 18 muffins, they'll need a bit less time, 18-20 minutes.   Remove from oven and let rest 5 minutes in the pan before removing to a cooling rack.  Enjoy!

Fresh from the oven.  Rest 5 minutes before removing from pan. 

Cooling on the wire rack - ready to eat! Yum! 

Chunky Banana Muffins with Crumb Topping by Successfully Gluten Free!