The combination of flavors in Chocolate Banana Bark is absolutely mouthwatering. The silky peanut butter and melted chocolate coat the banana slices, which add a gentle chewiness and sweetness. A sprinkle of sea salt enhances the flavor profile, giving each bite a perfect balance of creamy, crunchy, and sweet.
Not only does this bark taste amazing, but it’s also a healthier alternative to many traditional desserts. Bananas are a great source of essential vitamins and nutrients, while dark chocolate is known for its antioxidants. Plus, it’s a no-bake recipe, making it incredibly simple to prepare. Just layer the ingredients, pop them in the freezer, and break into bite-sized pieces—no oven required!
Banana Bark Ingredients
- Semi-ripe bananas
- Drippy, creamy peanut butter
- Dark chocolate chips
- Coconut oil (optional)
- Flaky sea salt (optional)
How To Make Chocolate Banana Bark
Remove the peel from the bananas and cut them into slices. I prefer to make the slices about ⅓ inch thick—not too thin. Cutting them on a slight angle helps them fit more neatly on the cookie sheet.
Place the banana slices in rows on the baking sheet, making sure they are close together. Typically, I arrange them in a grid pattern, fitting around 6-7 slices across and 6-7 slices down, forming a rectangular layout.
Evenly distribute the peanut butter over the banana slices using a small rubber spatula or spoon. Next, put the baking sheet in the freezer for 20 minutes to allow the bark to firm up.
Combine the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring in between, until the chocolate is nearly melted. Continue stirring until it is completely smooth.
Pour the melted chocolate over the peanut butter and banana slices, smoothing it out to ensure an even coating. If you like, sprinkle a bit of sea salt on top for extra flavor.
Freeze the bark for 1 to 2 hours until it is completely firm.
After the banana bark has hardened, take it out of the freezer, break it into large pieces, and enjoy!
Topping Options
Mini Chocolate Chips/M&M’s – Small candies like these add color and pop of sweet crunch. Ideal for those craving classic candy flavors.
Chopped Nuts – Nuts provide richness from healthy fats and protein. Almonds, pecans or walnuts contribute satisfying crunch and nuttiness.
Coconut Flakes – A taste of the tropics with coconut flakes’ toasted sweetness and delicate texture. A favorite choice for coconut lovers.
Sea Salt – Sprinkle of flaky salt lifts overall profile through savory contrast with sweetness. Enhances flavors throughout each bite .
Dried Fruits – Chewy fruits such as raisins, cranberries or apricots complement bark’s natural sugars. They satisfy those seeking extra fruit in their treats.
How To Store Banana Bark
Keep any remaining bark in a freezer-safe container and store it in the freezer for up to a week.
Top Tips
- Choose bananas that are mostly yellow with just a hint of green. They should be sweet and flavorful without being overly ripe or mushy. Check the ingredient photo for a visual guide.
- Slice the bananas at a slight angle to ensure they are all the same size and easier to arrange neatly on the baking sheet.
- Ensure the banana slices are close together on the baking sheet so they stick together after freezing. The layers of peanut butter and chocolate will also help keep them united and prevent them from falling apart.
- Opt for smooth, creamy peanut butter. This consistency is crucial for easy spreading over the bananas and quicker setting.
More Banana Recipes
Chocolate Banana Bark
Ingredients
- 2 medium semi-ripe bananas
- ½ cup + 2 tablespoons drippy creamy peanut butter
- 1.5 cups dark chocolate chips
- 1 teaspoon coconut oil optional
- Flaky sea salt optional
Instructions
- Cover a medium baking sheet with parchment paper.
- Remove the peel from the bananas and cut them into ⅓-inch thick rounds. I cut mine at a slight angle for a better fit on the tray. Aim for evenly sized slices.
- Place the banana slices in a rectangle on the prepared baking sheet, ensuring they are close enough to touch. This will help them stick together once frozen. Refer to the photos in the post for guidance.
- Evenly coat the banana slices with peanut butter, making sure they are fully covered. A rubber spatula can help with spreading. If the peanut butter is too thick, warm it in the microwave for 10-15 seconds to soften it. After spreading, transfer the bark to the freezer for 20 minutes to firm up.
- After 20 minutes, place the chocolate in a microwave-safe bowl and heat it in 30-second bursts, stirring in between, until almost melted. Continue stirring until fully smooth, being careful not to overheat. Take the bark out of the freezer and pour the melted chocolate over it, spreading it evenly. If you like, sprinkle with sea salt or other toppings at this stage.
- Return the bark to the freezer for a minimum of 90 minutes, or up to 2 hours, to allow it to set completely.
- When the banana bark is fully set, take it out of the freezer, flip it over, and peel away the parchment paper. Then, break it into large chunks.