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
1. Prepare the Baking Sheet
Start by lining a medium baking sheet with parchment paper to prevent the bark from sticking once frozen. Ensure the parchment paper is well-smoothed on the baking sheet.
2. Slice the Bananas
Peel the bananas and slice them into ⅓-inch thick rounds. For a better fit on the baking sheet and more even pieces, slice the bananas at a slight angle. Try to make each slice uniform in thickness for consistent results.
3. Arrange the Banana Slices
Arrange the banana slices on the prepared baking sheet in a rectangle shape. Make sure they are placed close enough together so they can freeze as one, creating a more solid bark. This also helps them stick together when you break them into chunks later.
4. Spread the Peanut Butter
Evenly spread the peanut butter over each banana slice. You want the slices to be fully covered. A rubber spatula works best for spreading. If your peanut butter is too thick, microwave it for 10-15 seconds to soften it and make it easier to spread.
5. Freeze the Peanut Butter-Coated Bananas
Once all the banana slices are covered with peanut butter, place the baking sheet in the freezer for about 20 minutes to allow the peanut butter to firm up.
6. Melt the Chocolate
While the banana slices are freezing, melt the dark chocolate. Place the chocolate chips into a microwave-safe bowl, and heat in 30-second bursts, stirring in between each burst until the chocolate is almost melted. Stir until smooth and shiny. If you are using coconut oil, add it to the chocolate to ensure it melts smoothly and gives a glossy finish.
7. Pour and Spread the Chocolate
After the peanut butter has firmed up, take the banana slices out of the freezer. Pour the melted chocolate over the slices, spreading it evenly with a spatula or spoon. The chocolate should cover the banana slices completely. For added flavor, sprinkle with flaky sea salt or any other toppings you prefer at this stage.
8. Freeze to Set
Return the bark to the freezer for at least 90 minutes, or up to 2 hours, to allow the chocolate to set completely. This will ensure that the bark holds together when broken into chunks.
9. Break into Chunks
Once the chocolate is fully set, take the bark out of the freezer and flip it over to peel away the parchment paper. Break the bark into large, irregular chunks. Store it in an airtight container for easy snacking.
Pro Tips
Banana Ripeness: Semi-ripe bananas are ideal for this recipe, providing a perfect texture that isn’t too mushy. If your bananas are too ripe, they might get too soft once frozen.
Peanut Butter Consistency: If your peanut butter is on the thicker side, you can add a small amount of honey or maple syrup to thin it out slightly.
Chocolate Options: Dark chocolate works best for this recipe, but if you prefer a sweeter treat, use milk chocolate chips. You can also mix dark chocolate with white chocolate chips for a fun contrast in flavor and appearance.
Toppings: Try adding chopped nuts (like almonds, peanuts, or cashews), coconut flakes, or a drizzle of caramel for extra flair and flavor.
Banana Size: If you’re making a larger batch, feel free to adjust the number of banana slices, ensuring they are close enough to touch on the baking sheet.
Variations
Vegan Peanut Butter Banana Bark: Use dairy-free chocolate chips and natural peanut butter (make sure it’s 100% peanut butter with no added sugar or hydrogenated oils).
Nut-Free Version: Replace the peanut butter with sunflower seed butter or cashew butter for a nut-free treat.
Protein Boost: Add a tablespoon of protein powder (vanilla or chocolate) to the peanut butter to make this a post-workout snack.
Fruit Add-ins: Add a handful of dried fruit such as raisins, cranberries, or chopped dried apricots to the chocolate before freezing for extra texture and sweetness.
Ingredient Substitutes
Peanut Butter: Use any nut butter, such as almond butter, cashew butter, or sunflower seed butter for different flavor profiles.
Chocolate: If you prefer milk chocolate, substitute dark chocolate chips with milk chocolate chips, or even white chocolate for a sweeter treat.
Coconut Oil: If you don’t have coconut oil, you can skip it, but it helps give the chocolate a smoother texture. You can also use vegetable oil or butter.
Sea Salt: If you don’t have flaky sea salt, regular table salt will work. For a fun twist, use pink Himalayan salt.
Storage Instructions
Freezing: Store the peanut butter banana bark in the freezer in an airtight container or a freezer-safe bag. It can last for 2-3 weeks in the freezer. Enjoy it straight from the freezer for the perfect frozen treat.
Room Temperature: If you prefer, you can keep it in the refrigerator for a softer texture, but it will last for a shorter time—up to 1 week.
Reheating: To bring the bark to room temperature, simply let it sit out for a few minutes. You can also microwave the bark briefly (10-15 seconds) if you want a more gooey texture.
FAQs
Can I use frozen bananas instead of fresh ones?
Yes, you can use frozen bananas, but make sure they are fully thawed before slicing them. Frozen bananas can also become mushy when thawed, so make sure to use them quickly.
What is the best peanut butter to use for this recipe?
Drippy, creamy peanut butter works best for easy spreading. Natural peanut butter without added sugar or preservatives is a healthier option, but any creamy peanut butter will work well.
Can I make this bark without freezing it?
Freezing is essential for the bark to set. However, if you’re short on time, you can refrigerate the bark, but it may not be as firm as when frozen.
How can I make this bark sweeter?
If you prefer a sweeter bark, increase the amount of chocolate or drizzle some honey over the top before freezing. You can also use sweeter peanut butter with added sugar.
Is this a healthy snack?
Peanut Butter Banana Bark is a great option for a healthy snack! Bananas provide fiber and potassium, while peanut butter adds protein and healthy fats. Just be mindful of the portion size, especially if you’re watching your calorie intake.
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.