Chocobananos are a classic Guatemalan treat—frozen bananas dipped in rich chocolate and sometimes topped with crunchy peanuts, shredded coconut, or colorful sprinkles. While these frozen delights are popular across Central America, they hold a special place in the hearts of Guatemalans as one of the most beloved street foods. Whether you’re wandering the bustling streets of Guatemala City, exploring the colonial beauty of Antigua, or strolling along the shores of Lake Atitlán, you’re likely to come across vendors selling chocobananos, especially during the hot afternoons. This simple yet satisfying treat offers the perfect combination of creamy banana and sweet, hardened chocolate.
Growing up in Guatemala, chocobananos were more than just a snack—they were a part of my childhood. My family always had a stash of them in the freezer, and making them at home was a fun tradition. I remember spending afternoons helping dip the bananas in melted chocolate and adding sprinkles or crushed peanuts. We always made extra, so whenever we craved something sweet and cold, there was a chocobanano waiting for us. Even today, they remain one of my favorite snacks, and I continue to make them for my own family. These frozen bananas dipped in chocolate are not just for kids—adults love them too! They’re easy to make, delicious, and bring back so many fond memories of life in Guatemala.
In this article, I’ll share the step-by-step chocobanano recipe, tips on making them at home, and how to store them so you can always have some ready in the freezer. Whether you’re introducing this treat to friends or making it for your family, chocobananos are sure to become a favorite!
History of Chocobananos
While the exact origins of the chocobanano are unclear, many believe that this delicious dessert first became popular in Central America in the mid-20th century. Given the abundance of bananas in the region and the introduction of affordable, mass-produced chocolate, it’s no surprise that someone decided to combine the two. Today, chocobananos are sold across Guatemala, often from small food carts or stands. They’re especially common at local markets, parks, and near schools, where they provide a fun and refreshing treat for both locals and tourists.
Where to Find Chocobananos in Guatemala
Before I share the recipe for making chocobananos at home I will share where you can find this delicious sweet street food if you are visit Guatemala. If you’re traveling through Guatemala, chocobananos are easy to find at street stalls, especially in tourist areas. In Antigua, you can find chocobananos near Calle del Arco or at the local markets. Guatemala City has many vendors in parks like Parque Central, and chocobananos are a staple treat at local fairs and events. Near Lake Atitlán, particularly in Panajachel, you’ll see vendors selling chocobananos to tourists and locals alike. They’re an inexpensive and delicious way to cool down during your visit.
Chocobananos are more than just a Guatemalan street food—they’re a cherished tradition that brings back childhood memories for many. Whether you’re making them for your family or introducing them to friends, this chocobanano recipe is a fun and easy way to enjoy a piece of Guatemala at home. With their perfect blend of chocolate and frozen banana, they’re a refreshing treat that never gets old.
Chocobanano Recipe: How to Make this Guatemalan Snack at Home
Ingredients
- 6 bananas (ripe but not too soft)
- 12 oz semi-sweet or dark chocolate (chocolate chips or melting chocolate)
- 2 tablespoons coconut oil (optional, for smooth melting)
- Wooden popsicle sticks or skewers
Toppings (optional)
- Crushed peanuts
- Shredded coconut
- Chocolate chips
- Sprinkles
Instructions
1. Prepare the Bananas
Start by peeling the bananas and cutting them in half. Insert a wooden popsicle stick or skewer into each banana half, and place them on a tray lined with parchment paper. Freeze the bananas for 1-2 hours until they’re completely frozen. Freezing them first helps the chocolate harden faster and prevents the bananas from getting too soft.
2. Melt the Chocolate
Melt the chocolate using either a microwave or double boiler. If using the microwave, heat in 30-second intervals, stirring after each session. Adding coconut oil to the chocolate helps create a smooth, shiny coating and makes it easier to dip the bananas.
3. Dip the Bananas
Take the frozen bananas out of the freezer and dip each one into the melted chocolate, using a spoon to help coat them evenly. While the chocolate is still wet, roll the bananas in toppings like crushed peanuts, shredded coconut, or sprinkles, if you want to add extra flavor and texture.
4. Freeze Again
Place the chocolate-covered bananas back on the parchment paper and freeze them for another 30 minutes to an hour, or until the chocolate is fully hardened.
How to Store Chocobananos
Once the chocobananos are fully frozen and the chocolate is set, you can store them in an airtight container or zip-lock bag. They’ll last in the freezer for up to 3 months, making them the perfect make-ahead treat. Just make sure to layer parchment paper between them to prevent sticking, and your chocobananos will stay fresh and ready for whenever you need a sweet snack.
Tips for Making the Best Chocobananos
1. What Kind of Bananas to Use
For this chocobanano recipe, it’s best to use bananas that are ripe but still firm. Bananas that are too ripe may become mushy after freezing. Slightly green bananas will give you a firmer texture, while fully ripe bananas will be sweeter.
2. Best Chocolate for Melting
When making chocobananos, it’s important to choose chocolate that melts well. Semi-sweet or dark chocolate works best for a rich flavor, but you can also use milk chocolate if you prefer a sweeter taste. Adding a bit of coconut oil to the chocolate helps create a smooth, shiny coating and makes it easier to dip the bananas.
3. Fun Toppings
Chocobananos are great on their own, but you can add even more fun by experimenting with different toppings. Crushed peanuts are the most traditional, giving the banana a nice crunch and a savory contrast to the sweet chocolate. Shredded coconut adds a tropical flavor, while colorful sprinkles make them more festive. You can even try chopped almonds, pistachios, or a drizzle of caramel for a gourmet twist.
Guatemalan Chocobanano Recipe
Ingredients
- 6 bananas (ripe but not too soft)
- 12 oz semi-sweet or dark chocolate (chocolate chips or melting chocolate)
- 2 tablespoons coconut oil (optional, for smooth melting)
- Wooden popsicle sticks or skewers
- TOPPINGS (OPTIONAL)
- Crushed peanuts
- Shredded coconut
- Sprinkles
Instructions
1. Prepare the Bananas
Start by peeling the bananas and cutting them in half. Insert a wooden popsicle stick or skewer into each banana half, and place them on a tray lined with parchment paper. Freeze the bananas for 1-2 hours until they’re completely frozen. Freezing them first helps the chocolate harden faster and prevents the bananas from getting too soft.
2. Melt the Chocolate
Melt the chocolate using either a microwave or double boiler. If using the microwave, heat in 30-second intervals, stirring after each session. Adding coconut oil to the chocolate helps create a smooth, shiny coating and makes it easier to dip the bananas.
3. Dip the Bananas
Take the frozen bananas out of the freezer and dip each one into the melted chocolate, using a spoon to help coat them evenly. While the chocolate is still wet, roll the bananas in toppings like crushed peanuts, shredded coconut, or sprinkles, if you want to add extra flavor and texture.
4. Freeze Again
Place the chocolate-covered bananas back on the parchment paper and freeze them for another 30 minutes to an hour, or until the chocolate is fully hardened.
Notes
Nutritional information calculated without any toppings.
Nutrition Information:
Yield: 12 Serving Size: 1 chocobananoAmount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 3.5gTrans Fat: 0gUnsaturated Fat: 2.5gCholesterol: 0mgSodium: 2mgCarbohydrates: 27gFiber: 2.5gSugar: 18gProtein: 2g
Variations of Chocobananos
While the classic chocobanano recipe calls for bananas dipped in chocolate, there are a few fun variations you can try. Some vendors in Guatemala offer chocofresas, which are chocolate-covered strawberries, for a smaller and sweeter version of the treat. You can also make chocomangos, using slices of frozen mango dipped in chocolate for a tropical twist. For an extra indulgent version, drizzle dulce de leche over the chocolate for a rich caramel flavor.
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