Chocolate Peanut Butter Banana Bites

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Three simple ingredients come together with ease for a salty-sweet frozen treat that mimics a store-bought favorite for a fraction of the price. 

My nieces introduced me to Tru Fru last year. The company makes a variety of chocolate covered fruit—raspberries, blueberries, strawberries, and more—that are enrobed in dark or milk chocolate (or some of each) and make the perfect little bites when hungry for something sweet.

The Tru Fru bag that disappears the quickest in our house is the one that contains chocolate peanut butter bananas: bite-size banana rounds are smeared with just the right amount of peanut butter and then dunked in dark chocolate for a deliciously satisfying salty-sweet treat.

The eight-ounce bag, however, rings in anywhere from $6.49 to $11.00, depending on the store. So one day last year, when my younger son eviscerated the bag I stashed in the back corner of the freezer (out of sight, I thought!), I decided it was time for a homemade version.

The ingredients couldn’t be simpler, and as it turns out, mimicking the expensive bag is rather easy. For added ease, I take the bark approach (rather than dipping all the banana slices separately), lining up the banana slices and then layering the peanut butter and chocolate on top. Once frozen, the bark can easily be broken into bite-size pieces. A photo illustration follows.

For those who may like a true copycat version, I mention in the recipe notes how to coat both sides of the bananas with chocolate and to make individual rounds. But the easy approach described in the main recipe has scored high points in our house – and stands to shave quite a few dollars off any Tru-Fru fan’s grocery bills!

How ripe should the bananas be for the bark?

Ripe bananas are naturally sweeter and creamier and will give the bark good flavor. Aim for that “just right” stage of ripeness that you enjoy eating, or a touch over for more sweetness, but not mushy.  

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Chocolate Peanut Butter Banana Bites

Three simple ingredients come together with ease for a salty-sweet frozen treat the whole family will love. 

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Prep Time 15 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Yield 12 servings

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Ingredients

 

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• 3 bananas, sliced into coins (aim for nicely ripe but not overripe)
• ½ cup (132g) creamy peanut butter*
• 4½ ounces (¾ cup chopped small) semisweet or dark chocolate (I like to use good quality melting wafers or baking bars; may sub ¾ cup semisweet or dark chocolate chips**)
• Flaky sea salt (optional) 

Instructions

1. Line a baking sheet or pan (that will fit in your freezer) with parchment paper. Place the banana slices in a single layer with as little space between them as possible. I form a big square or rectangle. 
2. In a small, microwave-safe bowl, heat the peanut butter in 10-second increments, stirring in between, until runny, about 20 to 30 seconds total. Drizzle the peanut butter over the bananas and then use a dinner knife or spatula to spread so the bananas are evenly covered. Transfer the baking sheet to the freezer and freeze until peanut butter sets, about 10 minutes.
3. Wash and dry the heatproof bowl you used, and then microwave the chocolate in 15-second increments, stirring in between, until it is melted and smooth. Drizzle the chocolate evenly over the peanut butter and spread with the knife or spatula to cover the peanut butter. Sprinkle with flaky sea salt, if using.
4. Return to the freezer until solid, at least 3-4 hours or overnight. Break into pieces before serving. 
5. Storage: Store the pieces in an airtight container or zip-top bag in the freezer for up to 3 months.

Notes

*Prefer the crunch of chunky peanut butter? It will work, but you will likely need an extra spoonful or two to have enough of the creamy portion to evenly cover the bananas. Alternatively, you could add a layer of chopped peanuts (or another nut of choice) over the peanut butter or on top of the chocolate layer.

**Using chocolate chips? Oftentimes, chocolate chips don’t melt as smoothly as baking chocolate due to stabilizers added to make them retain their shape in cookies. If this is the case, adding a very small amount (start with 1 teaspoon) of butter or a neutral oil (like avocado oil or another vegetable oil) to the melted chocolate will thin it, making it easier to pour and spread.

Prefer both sides coated with chocolate? You’ll need twice the amount of chocolate, melted in two batches. Once the first chocolate layer is set, melt the second half of the chocolate, remove the bananas from the freezer, flip them over, and repeat the process on the other side. Return to the freezer.

To make like the storebought Tru Fru treat: Place the banana slices on the parchment with space in between. Spread the top of each slice with peanut butter and freeze. When firm, melt about 6 ounces of chocolate and dip each banana in the melted chocolate, letting the excess drain off and returning to a parchment-lined pan and promptly freezing. You can scale this recipe down to make a little at a time, if desired. Also, when dipping, a double boiler is helpful to melt the chocolate and keep it warm and runny.

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