📝 About This Recipe
Transform humble bananas into a colony of adorable, edible penguins that are as nutritious as they are charming. These delightful snacks combine the creamy texture of frozen fruit with a crisp dark chocolate shell and pops of bright citrus flavor. Perfect for birthday parties or a creative afternoon activity, these treats prove that healthy eating can be an absolute blast for kids and adults alike.
🥗 Ingredients
The Penguin Bodies
- 2 large Ripe Bananas (firm, without many brown spots)
- 1 tablespoon Lemon Juice (to prevent browning)
The Chocolate Tuxedo
- 1 cup Dark Chocolate Chips (at least 60% cocoa for best setting)
- 2 teaspoons Coconut Oil (helps the chocolate flow smoothly)
- 1/4 teaspoon Vanilla Extract (for aromatic depth)
The Features & Details
- 8 pieces Candy Eyeballs (small sugar decorations)
- 12 pieces Orange Candy-Coated Chocolates (like M&Ms or Reese's Pieces)
- 2 pieces Dried Apricots (alternative for natural beaks/feet)
- 1 tube White Decorating Icing (used as edible glue)
👨🍳 Instructions
-
1
Prepare a small baking sheet by lining it with parchment paper or a silicone mat. This ensures your penguins won't stick during the freezing process.
-
2
Peel the bananas and cut them in half crosswise. If the bananas are very long, trim the ends slightly so each piece is about 3-4 inches tall.
-
3
Lightly brush the cut bananas with a tiny bit of lemon juice to maintain their bright color, then place them on the prepared tray.
-
4
Place the tray in the freezer for about 15-20 minutes. This 'flash freeze' makes the chocolate set instantly when you dip them later.
-
5
Create a double boiler by placing a heat-proof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
-
6
Add the dark chocolate chips and coconut oil to the bowl. Stir gently and constantly until the mixture is glossy and completely melted.
-
7
Remove the chocolate from the heat and stir in the vanilla extract. Pour the melted chocolate into a tall, narrow glass or ramekin for easier dipping.
-
8
Take the bananas out of the freezer. Hold a banana half at a slight angle and dip the top third (the head) into the chocolate.
-
9
Carefully dip the 'back' of the banana into the chocolate, leaving a wide white oval exposed on the front for the penguin's belly.
-
10
While the chocolate is still wet, quickly press two candy eyes onto the head section.
-
11
Take an orange candy, turn it sideways, and press it into the chocolate just below the eyes to create a beak. If it slides, wait 10 seconds for the chocolate to thicken.
-
12
Cut two orange candies in half. Place two halves at the base of the banana (on the tray) to act as the penguin's feet, using a drop of melted chocolate to secure them.
-
13
Repeat the process for all banana halves. If the chocolate in your glass hardens, microwave it for 10 seconds and stir.
-
14
Return the completed penguins to the freezer for at least 30 minutes to allow the chocolate to fully snap and the banana to reach a creamy, ice-cream-like consistency.
💡 Chef's Tips
Use bananas that are yellow with just a few brown speckles; overripe bananas will be too mushy to handle. If the candy eyes won't stick, use a toothpick to dab a tiny bit of extra melted chocolate or icing onto the back of the eye. For a healthier version, use sunflower seeds or pieces of dried apricot for the beak and feet instead of candy. Keep the chocolate temperature low; if it gets too hot, it will slide right off the cold banana. Work in small batches if making a large quantity so the bananas stay cold while you decorate.
🍽️ Serving Suggestions
Serve on a platter dusted with shredded coconut to mimic a field of snow. Pair with a glass of cold milk or a warm cup of cocoa for a winter-themed snack time. Arrange them around a 'glacier' made of a scoop of vanilla Greek yogurt. Serve immediately upon removal from the freezer for the best 'frozen treat' experience. Add a small mint leaf 'scarf' around the neck for extra festive flair.