Sous Chef Sunday: BOO-NANAS

These sweet little treats are too cute to be truly spooky, but they sure are fun. They’re also perfect for little hands, both to make and to enjoy.


And what’s not to enjoy? White chocolate covered bananas? Move over chocolate covered strawberries. Chocolate covered bananas rolled in shredded coconut? Yes, please. A delightfully adorable spooky snack (or dessert) served on a stick (because everything’s better served on a stick, am I right?), hand them over.

Boo-nanas 3

And then there’s the fact that they’re a much healthier alternative to candy or other sugary, although festive, option for your little ghosts or goblins.


BOO-nanas 2


These bananas on a stick are covered in smooth white chocolate and then rolled in sweet coconut flakes for a festive treat that will appeal to both kids & adults alike.
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Print Rate
Course: Dessert, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8


  • 4 bananas peeled and cut in half
  • 8-12 oz white chocolate
  • 1 cup shredded coconut flakes sweetened or unsweetened
  • mini chocolate chips
  • popsicle sticks or wooden skewers


  • Melt the chocolate using a double boiler, stirring frequently until melted and smooth.
  • Gently insert the sticks or skewers into the center of the banana through the cut end. Carefully dip the bananas into the melted chocolate, turning to evenly coat before removing from the chocolate.
  • Quickly transfer the coated fruit to a plate of shredded coconut, again turning to coat. Place the banana onto a sheet of wax paper. Place two chocolate chips onto the fruit, and gently press them into the coated fruit for eyes.
  • Repeat the steps, as needed, until all the bananas are done. Leave them resting on the wax paper until the chocolate coating has hardened.

6 thoughts on “Sous Chef Sunday: BOO-NANAS

    1. Thanks, Susan and I’m so glad you enjoyed the post. There’s never a dull moment around here, even in the kitchen. Sometimes I’m even lucky enough to capture them.

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