Chocolate Peanut Butter Banana Bites
The perfect freezer snack: chocolate-covered banana and peanut butter bites that stay soft, never icy, and come together in 15 minutes. No baking required.
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe bowl
- Toothpicks
- Spatula
- Chef's knife
Ingredients
- 2 firm-ripe bananas (yellow with a few brown flecks)
- 1/3 cup natural peanut butter (drippy)
- 4 oz dark chocolate (60-70% cacao), finely chopped
- 1 tbsp coconut oil (optional but recommended)
- 1 teaspoon flaky salt (like Maldon)
Instructions
- Line a small baking sheet with parchment paper. Peel the bananas and slice them into 1/2-inch rounds.
- Spread about 1/2 teaspoon of peanut butter onto half of the banana slices. Top with remaining slices to make mini sandwiches. Don't press too hard.
- Place the mini sandwiches on the prepared baking sheet and freeze for 30 minutes. This step is crucial for structural integrity.
- Melt the dark chocolate and coconut oil (if using) in a microwave-safe bowl in 20-second bursts, stirring well between each, until smooth. Alternatively, use a double boiler.
- Working quickly, dip each frozen banana sandwich into the melted chocolate, using a fork to flip and lift, letting excess drip off. Return to the parchment.
- Immediately sprinkle with flaky salt while chocolate is wet. Freeze for 2 more hours, or until completely solid. Transfer to an airtight container with parchment between layers for storage.
Notes
Do not skip the peanut butter layer — it prevents ice crystals and adds flavor. For storage, keep in an airtight container in the freezer with parchment between layers; they last up to a month. Let sit at room temperature for 2–3 minutes if you prefer a softer bite. For a nut-free version, use sunflower seed butter or tahini. For white chocolate version, replace dark chocolate and skip salt, using toasted sesame seeds instead.