Description
A super-simple three-ingredient treat: ripe-but-firm banana slices layered with spreadable peanut butter, coated in melted dark chocolate and finished with a pinch of flaky sea salt. No baking required — just a little assembly and time in the freezer for a crunchy, cool snack the whole family will reach for.
Ingredients
Scale
- 2 medium bananas, semi-ripe (yellow with a few brown specks)
- ½ cup + 2 tablespoons creamy, runny peanut butter
- 1½ cups dark chocolate chips
- 1 teaspoon coconut oil (optional — helps the chocolate spread and shine)
- Flaky sea salt, optional, for sprinkling
Instructions
- Line a baking sheet with parchment paper and set it on a flat surface.
- Peel the bananas and slice them about ⅓-inch thick. I like to cut the slices on a slight diagonal so they nest together nicely. Aim for uniform pieces.
- Arrange the banana rounds on the parchment in a tight rectangle so the edges touch — this helps the bark stay in one slab once frozen.
- Spread the peanut butter evenly over the bananas using a small spatula or the back of a spoon. If the peanut butter is very stiff, warm it for 10–15 seconds in the microwave to loosen it so it spreads smoothly.
- Pop the sheet into the freezer for about 20 minutes so the peanut butter firms up.
- While that chills, place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second bursts, stirring between each interval, until mostly melted. Stir until completely smooth — watch closely so it doesn’t scorch.
- Remove the tray from the freezer and pour the melted chocolate in an even layer over the peanut-butter-covered bananas. Smooth gently with a spatula if needed. Sprinkle with flaky salt or any other toppings you like.
- Return the sheet to the freezer for 90–120 minutes so the chocolate and peanut butter fully set.
- Take the bark from the freezer, flip the slab over, and peel away the parchment. Break the slab into large, irregular pieces and serve straight from the freezer.
Notes
- Banana ripeness: Use bananas that are sweet but still fairly firm — too-ripe fruit becomes mushy after slicing.
- Slice thickness: About ⅓ inch works best; thicker slices make a bulky bark, thinner slices may not hold the layers.
- Freezing time: Let it freeze long enough so the chocolate snaps and the banana is firm; 90 minutes is a reliable minimum.
- Keeping: Store leftovers in a freezer-safe container for up to 1 week. For easiest portioning, layer pieces between sheets of parchment.
Nutrition
- Serving Size: 1 piece
- Calories: 136