Go Back
Easy Banana Ghost Recipe
Ash Tyrrell

Easy Banana Ghost Recipe

I started making these banana ghosts a few Halloweens ago when I needed a treat that wouldn't send my kids bouncing off the walls from sugar. I had a bag of bananas, some melted white chocolate, and about fifteen minutes before school pickup, and that's really all it took. Now it's become one of those little traditions I look forward to every October.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 bananas cut in half — pick ones that are ripe but still firm so they hold their shape while dipping
  • ¾ cup white melting chocolate — look for candy melts or a baking bar made for melting since regular chocolate chips can seize up
  • 2 tablespoons coconut oil — thins out the chocolate so it coats the banana in a smooth even layer
  • candy eyes — these give each ghost its spooky little face and you only need a couple per banana
  • 6 popsicle sticks — gives you a handle to dip and hold each ghost without touching the melted chocolate

Method
 

  1. Peel your bananas and slice each one in half crosswise, so you end up with six shorter banana pieces total. Insert a popsicle stick into the cut end of each half, pushing it about three-quarters of the way through so it holds steady.
  2. Add your white melting chocolate and coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each one, until the mixture is completely smooth and pourable.
  3. Holding each banana by its stick, spoon the melted chocolate mixture over the top until it's fully covered. Let any excess drip back into the bowl before setting the banana down on your lined baking sheet.
  4. While the chocolate coating is still wet, gently press two candy eyes onto each banana to give it that classic spooky ghost expression. Work quickly here, since the chocolate firms up fast once it's out of the bowl.
  5. Transfer the baking sheet to the freezer and let the ghosts firm up for about 15 to 20 minutes. Once the chocolate shell has hardened completely, they're ready to serve straight away.

Notes

  • I always use bananas that are ripe but not overripe, since mushy bananas make the dipping process messy.
  • I keep my chocolate mixture a little thin with extra coconut oil, which helps it coat smoothly instead of clumping.
  • I press the candy eyes on right away, because waiting even a minute makes them slide right off.
  • I line my tray with parchment paper every time, since chocolate sticks stubbornly to bare baking sheets.
  • I make a double batch whenever I can, because these disappear faster than I expect at any Halloween gathering