Chocolate Banana Mummies That Come Together in 20 Minutes of Actual Work - No Oven Required
Frozen banana segments on popsicle sticks, dipped in dark chocolate, wrapped in white chocolate bandages, and finished with candy eyes. Twenty minutes of hands-on work; the freezer does the rest. No oven, no fuss, and the exact recipe Simone's class has requested two Halloweens running.
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe bowl
- Popsicle Sticks
- Zip-top bag
- Fork
Ingredients
For the Mummy Base
- 4 ripe-but-firm bananas, peeled and cut into 2-inch segments
- 8 to 12 popsicle sticks
For the Chocolate Coat
- 1 1/2 cups dark or milk chocolate chips
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil, divided
- 1 bag candy eyes
Instructions
- Peel the bananas and cut each one into two or three segments, about two inches long. Pat every segment completely dry with a paper towel, then insert a popsicle stick about halfway into one flat end of each piece.
- Lay the banana segments on a parchment-lined baking sheet and freeze for 30 to 45 minutes, until they are completely hard with no give when gently squeezed.
- Combine the dark chocolate chips with half the coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and glossy. Stop before the chocolate gets hot enough to scald.
- Take the bananas out of the freezer in batches of three or four at a time. Dip each segment into the chocolate, turn it with a fork to coat all sides, and let the excess drip back into the bowl.
- While the chocolate is still wet, press two candy eyes onto the front of each mummy. Work immediately; if the chocolate sets first, the eyes will fall off.
- Return the sheet to the freezer for 10 minutes until the dark chocolate is firm.
- Melt the white chocolate chips with the remaining coconut oil in 20-second bursts, since white chocolate scorches faster than dark. Pour into a zip-top bag and snip a tiny corner off the bottom.
- Let the white chocolate rest until warm rather than hot, then drizzle it back and forth across each mummy in a few diagonal passes, leaving a gap around the eyes. Uneven bandages are exactly right for a mummy.
- Freeze the finished mummies for 15 minutes until the white chocolate is completely set. Keep them frozen right up until serving.
Notes
Keep the mummies frozen until serving - they soften fast at room temperature. Store in an airtight container with parchment between layers for up to 2 weeks; they taste best in the first week.
Do not skip patting the bananas dry before freezing. That surface moisture is what makes chocolate slide. Work in small batches so the segments stay fully frozen.
For dairy-free, use dairy-free chocolate chips. For a peanut butter twist, drizzle warm peanut butter over the dark chocolate before the white bandages. For a grown-up version, finish with a pinch of flaky salt.