Why I Love This Recipe
I appreciate how this recipe transforms simple ingredients into a treat that feels indulgent without the guilt. The natural sweetness of bananas pairs beautifully with the richness of peanut butter and the depth of dark chocolate. The addition of shredded coconut adds a pleasant texture and flavor. It’s a quick and easy recipe that satisfies my sweet tooth while aligning with my health goals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 ripe bananas (firm, not overripe)
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4 tablespoons crunchy peanut butter (or creamy, almond, or cashew butter)
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3 squares dark chocolate (ensure it’s dairy-free for a vegan option)
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3/4 teaspoon coconut oil (or butter)
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2 tablespoons shredded coconut (optional; can substitute with chopped nuts)
Directions
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I peel the bananas and slice each in half, then slice each half lengthwise to create 12 quarters.
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I line a baking tray with parchment paper and arrange the banana quarters on it.
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I spread about a teaspoon of peanut butter onto each banana slice, covering most of the surface.
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In a microwave-safe bowl, I combine the dark chocolate and coconut oil, then microwave in short intervals until melted, stirring until smooth.
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I drizzle the melted chocolate over the peanut butter-topped bananas.
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I sprinkle shredded coconut over the top for added flavor and texture.
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I place the tray in the freezer for 1–2 hours until the snacks are fully frozen.
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Before serving, I let them sit at room temperature for a couple of minutes to soften slightly.
Servings and Timing
This recipe yields 12 banana snacks. Preparation takes about 10 minutes, with an additional 1–2 hours for freezing, totaling approximately 2 hours and 10 minutes.
Variations
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Nut-Free: I use sunflower seed butter instead of peanut butter for a nut-free version.
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Chocolate Dipped: Instead of drizzling, I dip the banana slices halfway into the melted chocolate for a different presentation.
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Additional Toppings: I sprinkle chopped nuts, granola, or dried fruit on top for added texture and flavor.
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Spiced: I add a pinch of cinnamon or nutmeg to the peanut butter for a warm spice note.
Storage/Reheating
I store the frozen banana snacks in an airtight container in the freezer for up to one month. To prevent sticking, I place parchment paper between layers. When ready to enjoy, I let them sit at room temperature for a few minutes to soften slightly.
FAQs
Can I use overripe bananas?
I prefer using firm, ripe bananas for this recipe. Overripe bananas can become too soft and may not hold up well when sliced and frozen.
Is it necessary to use coconut oil?
Coconut oil helps the chocolate melt smoothly and creates a better drizzle consistency. If I don’t have coconut oil, I can use butter or omit it, but the texture of the melted chocolate may differ.
Can I make these snacks ahead of time?
Absolutely. I often prepare a batch and keep them in the freezer, ready to enjoy whenever I need a quick, healthy treat.
Are there alternative toppings I can use?
Yes, I can customize the toppings to my liking. Options include chopped nuts, granola, dried fruit, or even a sprinkle of sea salt for a sweet-salty combination.
How long do these snacks need to freeze?
I typically freeze them for 1–2 hours until they’re firm. If I’m storing them for longer periods, I ensure they’re in an airtight container to maintain freshness.
Conclusion
These frozen banana snacks are a simple yet satisfying treat that combines natural sweetness with rich flavors. They’re easy to prepare, customizable, and perfect for keeping on hand in the freezer. Whether I’m looking for a healthy dessert or a quick snack, these banana bites always hit the spot.
Print
Frozen Banana Snacks with Peanut Butter and Chocolate
- Total Time: ~2 hours 10 minutes
- Yield: 12 banana snacks
- Diet: Gluten Free
Description
These easy frozen banana snacks are layered with crunchy peanut butter, drizzled in dark chocolate, and topped with shredded coconut—perfect for a healthy, no-bake vegan treat.
Ingredients
3 ripe bananas (firm, not overripe)
4 tbsp crunchy peanut butter (or creamy/almond/cashew butter)
3 squares dark chocolate (dairy-free for vegan option)
¾ tsp coconut oil (or butter)
2 tbsp shredded coconut (optional; substitute with chopped nuts or granola)
Instructions
Peel the bananas. Slice each in half crosswise, then slice each half lengthwise to make 12 quarters.
Line a tray with parchment paper and arrange the banana slices on it.
Spread about 1 tsp peanut butter on each banana quarter.
In a microwave-safe bowl, melt dark chocolate and coconut oil in 20-second intervals, stirring until smooth.
Drizzle the melted chocolate over the peanut butter-topped bananas.
Sprinkle shredded coconut or preferred toppings over each piece.
Freeze for 1–2 hours, or until solid.
Let sit at room temperature for 2–3 minutes before serving for optimal texture.
Notes
Use sunflower seed butter for a nut-free version.
Try dipping bananas halfway into the chocolate for a richer coating.
Toppings like chopped nuts, granola, sea salt, or dried fruit add fun variations.
Store in layers with parchment between them to prevent sticking.
Keeps in the freezer for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 1–2 hours
- Category: Snack, Dessert
- Method: No-Bake, Freezing
- Cuisine: American
