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Halloween Banana Ghosts Recipe
Ash Tyrrell

Halloween Banana Ghosts Recipe

I started making these banana ghosts a few Octobers ago when I wanted a Halloween treat that wouldn't send my kids bouncing off the walls from a sugar rush. Now it's become one of our favorite little traditions during the spooky season, and honestly, I look forward to it just as much as they do.
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas — pick ones that are firm not overly ripe, so they hold their shape while dipping
  • 1 cup white chocolate chips or a chopped white chocolate bar — melts into that classic ghostly white coating
  • 1 tablespoon coconut oil — thins the chocolate slightly so it coats smoothly without clumping
  • 24 mini chocolate chips or candy eyes — these give each ghost its spooky little face
  • 6 popsicle sticks — makes the bananas easy to hold dip, and serve without a mess

Method
 

  1. Peel each banana and decide whether you want to keep them whole or cut them into shorter ghost-sized pieces. Insert a popsicle stick into the cut end of each piece, then lay them on a parchment-lined baking sheet. Pop the tray into the freezer for about 15 minutes so the bananas firm up before dipping.
  2. While the bananas chill, add your white chocolate chips and coconut oil to a microwave-safe bowl. Heat in 20-second bursts, stirring in between, until the mixture is fully smooth. Going slow here keeps the chocolate from seizing up or turning grainy.
  3. Once your bananas are firm, take them out of the freezer one at a time. Hold each one by the stick and spoon the melted chocolate over the top, letting the excess drip back into the bowl. You want a nice even coat that covers most of the banana's surface.
  4. While the chocolate coating is still wet, press two mini chocolate chips or candy eyes into the top half of each banana. This is the step my kids fight over the most, so I usually let them take turns adding the faces.
  5. Return the finished ghosts to the parchment-lined tray and place them back in the freezer for about 10 minutes, or until the chocolate hardens completely. Once they're set, they're ready to serve right away or stored for later.

Notes

  • I always use bananas that are just ripe, not overripe, since mushy bananas make dipping messy and the shape falls apart.
  • I freeze my bananas for at least 15 minutes before dipping, which stops the chocolate from sliding right off.
  • I add the eyes immediately after dipping, because once the chocolate starts to set, nothing sticks properly.
  • I keep my melted chocolate warm by working quickly, otherwise it thickens up before I finish dipping all the bananas.
  • I always make a couple of extra ghosts, since my kids inevitably want seconds before the tray even reaches the table.