Ingredients
Scale
- 2–3 ripe but firm bananas
- ½ cup smooth or crunchy peanut butter
- 1 cup dark chocolate chips (70% cacao)
- 1 tsp coconut oil (optional, for smoother chocolate)
- Optional toppings: sea salt, shredded coconut, crushed peanuts, white chocolate drizzle
Instructions
- Slice bananas into ½ inch thick rounds and lay them out on a parchment-lined tray in pairs.
- Spread about 1 tsp of peanut butter on half the slices, then top with the matching banana slice to make a sandwich.
- Freeze the banana sandwiches for 1–2 hours until firm.
- Melt chocolate chips with coconut oil in 15-second microwave bursts, stirring until smooth.
- Dip each frozen sandwich halfway into melted chocolate and return to tray.
- Sprinkle optional toppings while chocolate is still wet.
- Freeze again for 15–20 minutes until chocolate is set.
- Store in an airtight container with wax paper between layers in the freezer for up to 2 weeks.
Notes
For best texture, let bites sit at room temp for 5–7 minutes before eating. Almond or sunflower butter can be used as alternatives. To make vegan, use dairy-free chocolate. For added crunch, roll dipped bites in crushed pretzels or coconut.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Freezer
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 140
- Sugar: 9g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg