Frozen Peanut Butter Bananas

These frozen peanut butter bananas combine sweet banana slices, creamy peanut butter, and a crisp chocolate coating in an easy four-ingredient, no-bake treat.

Prep Time20

Freeze Time1 30

Total Time1 50

Servings: bites

Calories: 135kcal

Author: Karin and Ken

Ingredients

2-3 large ripe but firm bananas enough for 24 matching ⅓-inch slices
¼ cup regular creamy peanut butter
1½ cups semisweet chocolate chips
½ tablespoon refined coconut oil
pinch Flaky sea salt optional

Instructions

Slice and Freeze the Bananas. Line a baking sheet with parchment paper. Cut the bananas into 24 even, approximately ⅓-inch-thick slices. Arrange in a single layer and freeze for 45–60 minutes.
Make the Peanut Butter Sandwiches. Spread approximately 1 teaspoon of peanut butter onto 12 banana slices. Top with the remaining slices to make sandwiches. Freeze for another 20–30 minutes until firm.
Melt the Chocolate and Dip. Combine the chocolate chips and refined coconut oil in a deep, microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each, until smooth. Using a fork, dip each frozen banana sandwich into the melted chocolate, allowing any excess to drip off. Return to the parchment-lined baking sheet and immediately sprinkle with flaky sea salt, if desired.
Freeze and Serve. Return the banana bites to the freezer for 5 to 10 minutes, until the chocolate coating is completely set. Let stand at room temperature for 3-5 minutes before serving so the bananas soften slightly and are easier to bite into.

Notes

Bananas: Choose ripe but firm bananas for the best sweetness and texture. Slice them ⅓ inch thick.
Peanut Butter: Regular creamy peanut butter holds together better than runnier natural varieties. Use about 1 teaspoon per sandwich.
Chocolate: Semisweet gives the best balance, but milk or dark chocolate also works. The coconut oil makes the coating smoother.
Chocolate Amount: The 1½ cups of chocolate chips is intentionally generous so the bowl stays deep enough to dip easily. You will use about ¾ to 1 cup for 12 bites and have some left over. You can reduce it to 1¼ cups, but dipping gets harder as the level drops.
Dipping: A fork and a deep, narrow bowl make coating the sandwiches easier. Fully coating them gives a better chocolate shell.
Freezing: Freeze the slices first, then the assembled sandwiches, so they stay together during dipping.
Storage: Freeze in an airtight container with parchment between layers for up to 1 month. Best quality is within 2 to 3 weeks.
Serving: Let the bites soften at room temperature for 3 to 5 minutes after removing them from the freezer.

Nutrition