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.