Just in time for Memorial Day and Fourth of July, these patriotic 2-bite Chocolate Dipped Banana Cups filled with strawberries, blueberries and coconut are the perfect treat to serve! Get the kids involved by smashing and then filling the cups. Serve them as an appetizer or a dessert.
Start by slicing your bananas into about 1 inch pieces. I used my silicone mini cupcake tins for this recipe to allow me to pop out the bananas once they have frozen.
I used a medicine cup to smash the bananas into cups. Be careful not to push all the way through the banana. Using parchment paper in between helped the banana not to stick as much.
Once you have smashed all your bananas into cups, freeze them for at least an hour. Before removing them, melt your chocolate on the stovetop using a double boiler. Here is a tip- be sure your bananas are COLD and your chocolate is HOT. The longer your bananas stay out of the freezer and start to defrost, they make a film that starts coming off into the chocolate. Because the bananas are frozen, the chocolate sets quickly (good thing), but also cools off the bowl of melted chocolate quickly (not so good thing). By using a double boiler, the chocolate will stay hot. I would recommend taking out a few bananas at a time to dip leaving the rest in the freezer until you’re ready for them. Using your index finger and thumb, hold the frozen banana cup in the middle of the banana and dip. Your fingers are gonna get messy, but will taste delicious when you’re done! Place chocolate dipped bananas on parchment paper to set.
Sprinkle blueberries, chopped strawberries and shredded coconut into cups. Place in refrigerator until ready to serve. Make and serve the same day.