Dip bananas in chocolate and tahini for a new spin on a classic treat

Ellie Krieger

THE WASHINGTON POST – Chocolate-dipped frozen bananas have long been on my list of ideal snacks.

They have it all: a frosty treat that’s also healthful; a built-in, food-on-a-stick fun factor; and they are a breeze to make.

I only wish I realised sooner how much more enticing they are when taken a step beyond with a layer of honey-sweetened tahini.

I’m not sure exactly what compelled me to try it – maybe I was riffing on another of my go-to snacks, banana smeared with peanut butter – but, along with a finishing sprinkle of toasted sesame seeds, the result was as if a good friend whose stories you heard again and again returns from an overseas adventure with a surprising and enchanting new narrative.

The tahini brings a rich, creamy layer and the exciting flavour of halvah to the pop. It hits your taste buds, melting in your mouth, just after the crunch of the sesame-studded chocolate coating and right before you get to the sweet, sorbet-like frozen banana.

Chocolate and Tahini Dipped Frozen Bananas. PHOTO: THE WASHINGTON POST

The extra layer is easy to achieve. Just mix some tahini with a touch of honey and a little water, stirring and adding additional water until the mixture is creamy and thick but pourable like pancake batter.

Then dip already frozen, skewered banana halves into the tahini and return them to the freezer to solidify before dipping the pops again into melted chocolate. (Pour the tahini and chocolate each into a tall, narrow glass or jar to make dipping neater and easier.)


Active: 20 minutes | Total: 20 minutes (plus four hours freezing time)

Six servings

The bananas can be devoured right after they get their chocolate-sesame seed coating (the chocolate solidifies quickly on the frozen surface, so get those sesame seeds on immediately after dipping).

Alternatively, the bananas can be wrapped up and frozen for on-demand access.

MAKE AHEAD: The bananas need to be frozen up to the chocolate-dipping part for at least four hours before you want to serve them.

The finished dipped bananas can be wrapped individually in plastic wrap or wax paper and frozen for up to two weeks.


Three medium ripe, firm bananas

Quarter cup tahini

One tablespoon honey

Two teaspoons cold water, plus more as needed

Six ounces dark chocolate (60 to 70 per cent cocoa solids), chopped

Three tablespoons toasted sesame seeds


Line a small tray or shallow pan with wax paper.

Peel the bananas, then cut each in half crosswise and insert a craft stick into each half.

Place the bananas on the lined tray, cover with plastic wrap and freeze for at least three hours.

In a small bowl, whisk together the tahini, honey and water, adding more water one teaspoon at a time as needed, until the mixture is creamy and has the consistency of pancake batter.

Transfer the tahini mixture to a tall, narrow glass or jar.

Dip each frozen banana into the tahini mixture to coat about three-quarters of the banana pops, returning each to the lined tray after dipping.

Cover and return to the freezer for one hour.

Place the sesame seeds in a shallow dish or plate.

Melt the chocolate in a double boiler set over gently simmering water, stirring frequently.

Pour the melted chocolate into a clean tall, narrow glass or jar.

Dip each tahini-coated banana into the chocolate, turning it to coat, and immediately sprinkle it with the sesame seeds.

Serve, or freeze until ready to serve.


Ingredients are too variable for a meaningful analysis.