Mexican Style Chocolate Bananas
Transform your dessert game with these vibrant and flavorful Mexican Style Chocolate Bananas! This easy, no-bake recipe showcases ripe bananas dipped in luscious dark chocolate enriched with a warm kick of cinnamon and cayenne pepper. Each chocolate-coated banana is adorned with a delightful mix of crunchy chopped nuts, sweetened shredded coconut, and a hint of sea salt for the perfect balance of sweet, spicy, and savory flavors. Perfect for a quick treat or a fun party dessert, these spiced chocolate bananas are ready in just 15 minutes and can be made ahead for convenience. Serve them chilled for a refreshing and indulgent snack that’s as visually stunning as it is delicious. With its unique fusion of Mexican-inspired flavors and chocolatey decadence, this recipe will quickly become a crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces ripe bananas
- 200 grams dark chocolate
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
- 0.25 teaspoons cayenne pepper
- 0.5 cup chopped nuts (e.g., pecans or almonds)
- 0.25 cup sweetened shredded coconut
- 0.25 teaspoons sea salt
- 4 pieces wooden skewers or popsicle sticks
- 1 sheet parchment paper
Instructions
Peel the bananas and slice them in half lengthwise or keep them whole based on your preference. Insert a wooden skewer or popsicle stick into each banana to create a handle, and set them aside.
Prepare a baking sheet by lining it with parchment paper for easy cleanup.
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat the mixture in 20-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
Stir in the ground cinnamon and cayenne pepper to the melted chocolate to infuse it with warm, spicy flavors.
Dip each banana into the melted chocolate, using a spoon to coat the entire surface evenly. Let any excess chocolate drip off before placing the coated banana onto the prepared baking sheet.
While the chocolate is still wet, sprinkle the bananas with your desired toppings: chopped nuts, shredded coconut, and a light dusting of sea salt.
Place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate has completely set.
Serve the Mexican Style Chocolate Bananas chilled as a sweet and spiced dessert, or store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 254.5 g | 93% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 166.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3551 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
