Description
Tiny, delicious, and made with just a handful of pantry staples — these frozen banana sandwiches are a total no-brainer. They’re sweet, chillable, and perfect for stashing in the freezer whenever you want a quick treat.
Ingredients
Scale
- 3 bananas — ripe but still slightly firm
- 1/4 cup peanut butter (or another nut/seed butter you prefer)
- 10 oz (≈280 g) dark chocolate, chopped or chocolate chips
- 2 tsp coconut oil (optional — helps the chocolate melt and set smoothly)
Instructions
- Peel the bananas and slice them into rounds about 1/4 inch (0.7 cm) thick. Lay half of the slices on a parchment-lined baking sheet; set the remaining halves aside.
- Warm the peanut butter briefly in the microwave — about 30–60 seconds — until it’s soft enough to spread easily. Stir once or twice.
- Place a small dollop of peanut butter (roughly a heaping 1/4 teaspoon; use up to 1/2 teaspoon for larger slices) on each banana round on the sheet. Top each with a second banana slice to form little sandwiches.
- Put the tray in the freezer and chill the banana sandwiches until solid, about 2 hours. This step is important so the bananas hold up during dipping.
- When frozen, melt the chocolate: combine the chopped chocolate and coconut oil in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each burst, until the chocolate is smooth and glossy. Keep a close eye so it doesn’t scorch.
- Line another baking sheet with parchment. Working with a few sandwiches at a time (to avoid thawing), use two forks to lower each banana sandwich into the melted chocolate, turning it to coat all sides. Tap off excess chocolate and transfer to the prepared tray.
- Repeat with the rest, reheating the chocolate for a few seconds if it starts to thicken.
- Return the coated bites to the freezer until the chocolate firms up. Once set, move them into an airtight container and keep frozen.
Notes
- Serving & storage
- Serve straight from the freezer for that perfect crisp chocolate shell and chilled banana center. If cold sensitivity is an issue, let a few sit at room temperature for 2–3 minutes before digging in. Store in an airtight container in the freezer for up to 3 months; separate layers with parchment paper to prevent sticking.
- Helpful tips
- Pick bananas that are sweet but still hold their shape. Too ripe will get mushy and hard to work with.
- Coconut oil is optional, but it smooths the chocolate and helps it set with a nice shine. If you dislike coconut flavor, use an odorless (refined) variety or skip it.
- Keep batches small while dipping so the banana centers don’t thaw and become soft.
- If the chocolate starts to seize up, warm it in short bursts (10–20 seconds) and stir until fluid again.
- Flavor swaps & add-ins
- Use almond, cashew, or sunflower seed butter instead of peanut butter for a different flavor or allergy-friendly option.
- Roll the freshly dipped bites in mini chocolate chips, crushed nuts, toasted coconut, or crushed pretzels before the coating sets for extra texture.
- Try white chocolate for a sweeter finish, or mix white and dark chocolate for a marbled look.
- Dietary tweaks
- Paleo: Use a compliant nut butter and dairy-free, sugar-free chocolate.
- Vegan / dairy-free: Choose dairy-free dark chocolate (most dark chocolates are vegan, check the label).
- Quick troubleshooting
- Chocolate thickening? Reheat gently and stir.
- Soggy bananas? Freeze the sandwiches longer before dipping next time (you want them rock-solid).
- Chocolate won’t stick? Make sure the banana sandwiches are frozen; a slightly warm center will cause the chocolate to slide off.
Nutrition
- Serving Size: 1
- Calories: 84
- Sugar: 4g
- Sodium: 12mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g