2 Ingredient Banana Chocolate Bonbons

It sneaks up on me every year, the transition from school routine to summer break. Should I panic or celebrate? Create a regular schedule or fly by the seat of my pants? I don’t have all the answers yet but I’m happy to crown June our adjustment month. My crew is digging warm weather food (popsicles for breakfast and strawberries for lunch) so if we have to pop a few extra bonbons while easing into our new routines then so be it.

These incredibly simple two ingredient bonbons (spoiler alert, all the ingredients are in the title) can be customized to fit your family’s preferences and patience. You can experiment with flavoring the chocolate with vanilla extract, orange zest, or almond extract. For older kids who want a project, the bonbons can be topped with anything you like from chopped nuts, shredded coconut, crystallized ginger, or sea salt. The goal isn’t to make a tray of perfectly round bonbons but to make a summer dessert that is both delicious and free of junk.

2 Ingredient Banana-Chocolate Bonbons

makes about 25

3 bananas, peeled and frozen

2 cups semi-sweet chocolate, either chips or roughly chopped from a bar (substitute dark chocolate, white chocolate, or another favorite)

Chocolate flavoring options: vanilla extract, cinnamon, almond extract, melted coconut oil, orange zest.

Topping options: sea salt, unsweetened shredded coconut, finely chopped nuts, crystallized ginger.

First, line a baking sheet with parchment paper. Break the frozen bananas into chunks and blend in a food processor until the fruit runs smooth. This took some work – big chunks of banana may get stuck. If so, stop half-way and remove the smooth portion and puree the remaining chunks on their own. Don’t worry if the mixture is slightly chunky, it doesn’t have to be perfect. Transfer all of the blended banana to a bowl.

Next, using a melon baller and your hands, scoop portions of blended banana and roll it slightly to form bite-sized balls (again, doesn’t have to be perfect!). Place the balls on the lined baking sheet and put it in the freezer while you prepare the chocolate.

While the banana balls set up, melt the chocolate. Heat a few inches of water in a small saucepan and place a metal bowl on top. Add in the chocolate plus any flavorings you may be using. Constantly stir the chocolate over the heat until it is fully melted. Turn off the flame and grab the tray from the freezer. Working with one at a time, drop each ball into the melted chocolate, move it around with a spoon, and place it back on the tray. If you are using a topping, sprinkle it on now before the chocolate sets up. Coat all the balls with chocolate and put the finished bonbons in the freezer. Enjoy just out of the freezer or after a few minutes on the counter for a softer bite.