Chocolate Banana Delight (Printable Version)

Layers of banana and dark chocolate with crunchy nuts and berries, frozen to perfection for a cool snack.

# What You'll Need:

→ Fruit

01 - 3 ripe bananas

→ Chocolate

02 - 7 oz dark chocolate (at least 60% cocoa), chopped

→ Toppings

03 - 2 tbsp chopped roasted almonds
04 - 2 tbsp unsweetened shredded coconut
05 - 2 tbsp mini chocolate chips (optional)
06 - 2 tbsp freeze-dried raspberries or strawberries (optional)
07 - Pinch of flaky sea salt

# Directions:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Peel the bananas and cut into 1/4 inch rounds.
03 - Place banana slices in a single slightly overlapping layer on the baking sheet forming a rectangle or oval about 1/2 inch thick.
04 - Melt the dark chocolate in a microwave-safe bowl in 20-30 second bursts, stirring until smooth, or melt over a double boiler.
05 - Pour the melted chocolate evenly over the banana layer and spread gently with a spatula to cover.
06 - Immediately sprinkle chopped almonds, shredded coconut, mini chocolate chips, freeze-dried berries, and flaky sea salt evenly over the chocolate.
07 - Freeze the tray for at least 2 hours or until completely firm.
08 - Remove from the freezer and break or slice into bark pieces. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Additional Tips::

01 -
  • It tastes like a chocolate shop creation but requires literally no baking skills or fancy equipment.
  • The contrast between creamy frozen banana and snappy chocolate is genuinely addictive and feels healthier than regular candy.
  • You can customize the toppings based on whatever you have in your pantry, so it's never boring twice.
02 -
  • Don't skip the parchment paper or you'll be chiseling chocolate-banana off your baking sheet with a chisel—I learned this the embarrassing way.
  • The toppings go on immediately while the chocolate is still warm and sticky, otherwise they just slide around like they don't want to be there.
  • Room temperature chocolate will look thick and dull once it freezes—this is normal and actually means you've done it right.
03 -
  • Use really good dark chocolate—it's the second-biggest flavor player after the banana, so it's worth the extra dollar or two.
  • If your kitchen is warm, work quickly once the chocolate is melted because it sets faster than you'd think, and you want time to spread and top it properly.
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