Chocolate Banana Bark (Printable)

Frozen chocolate-covered banana slices topped with nuts, peanut butter, and sea salt for a crunchy indulgent snack.

# What You'll Need:

→ Fruit

01 - 2 large ripe bananas

→ Chocolate

02 - 7 oz dark or semi-sweet chocolate, chopped

→ Toppings

03 - 2 tablespoons natural peanut butter (optional)
04 - 2 tablespoons chopped roasted nuts (peanuts, almonds, or walnuts)
05 - 1 tablespoon mini chocolate chips or cacao nibs
06 - Flaky sea salt, to taste

# Steps:

01 - Line a baking sheet with parchment paper and set aside.
02 - Peel the bananas and slice into ¼-inch thick coins. Arrange the slices in a single, slightly overlapping layer to form a rough rectangle on the prepared baking sheet.
03 - Place the chopped chocolate in a microwave-safe bowl and melt in 20-second bursts, stirring between each interval, until completely smooth and glossy.
04 - Pour the melted chocolate evenly over the arranged banana slices, spreading gently with a spatula to ensure full coverage.
05 - Drizzle peanut butter over the chocolate layer if using. Sprinkle chopped roasted nuts, mini chocolate chips or cacao nibs, and flaky sea salt evenly across the surface.
06 - Transfer the baking sheet to the freezer and chill for at least 45 to 60 minutes, or until the chocolate is completely firm and hardened.
07 - Remove from the freezer and break or cut into rustic pieces. Serve immediately for the best crunchy texture.

# Expert Tips:

01 -
  • It takes about ten minutes of actual effort and the freezer does all the real work while you put your feet up.
  • The combination of cold banana and crisp chocolate is oddly addictive, like a frozen candy bar that happens to have fruit inside.
  • You can customize the toppings based on whatever random jars and bags are sitting in your pantry.
02 -
  • If the bananas are too green the bark will taste flat, so wait until they are fully spotted and fragrant before slicing.
  • Work quickly once the chocolate is melted because it begins to thicken fast and becomes harder to spread evenly.
03 -
  • Tap the baking sheet gently on the counter after spreading the chocolate to release air bubbles and get a perfectly smooth surface.
  • Store pieces between sheets of parchment inside the container so they do not freeze together into one giant slab.

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