Frozen Chocolate Peanut Butter Banana Bites

By Ann Fulton

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Evolution Power Yoga, the studio where I take my yoga classes–which are fabulous, by the way–offers a “40 Days to Personal Revolution” program about twice a year.  This program incorporates much over that time period, from daily yoga and meditation to a healthier eating regimen.  From week to week certain foods are eliminated and by week four, there is a three-day fruit fast.

While I have never done this program and know I would be incredibly challenged to give up a few of my vices–namely caffeine, chocolate and ice cream–I have much respect for those who have the discipline to commit and persevere.  Recently, I have been devising a few recipes with this program in mind.

Chocolate is generally not on the approved list.  However, cocoa powder and agave are permitted given the absence of additives and a high-level of processing.  A block of pure unsweetened chocolate, without any stabilizers or chemicals, I figured, it one hefty dose of anti-oxidants.  What would happen if a little agave was added?

The end result was delicious.  Although it could be used like a fondue for fruit, or even eaten straight, I created a frozen peanut butter banana bite that is a good candy or dessert option if you are trying to make healthier choices, whether you are on a specified program or your own personal revolution.

My son suggested adding peanuts on top of the peanut butter for crunch–a great call.  You could try this with almonds and almond butter as well.  Separately, I dipped sea salt almonds in the chocolate mixture and enjoyed that salty-sweet combination very much!

Frozen Chocolate Peanut Butter Banana Bites
  • 1 ripe banana
  • 1 1-ounce square unsweetened chocolate
  • 1 to 1 1/2 tablespoons agave, or to taste
  • about 1/4 teaspoon natural peanut butter per banana slice
  • 3 peanut halves per banana slice
  1. Cut the banana into 1/3 to 1/2-inch thick “coins.”  Spread with peanut butter and top with peanut halves.  Refrigerate while preparing the chocolate.
  2. Melt the chocolate in the microwave in 15-30 second increments, stirring in between, until just melted and smooth.  Add agave to achieve the level of sweetness you prefer.
  3. Remove the bananas from the fridge and, using a fork, dip the bananas in the chocolate, drizzling chocolate over the top and sides.  Allow excess chocolate to drip off.  I found it helpful to take a knife and scrape the excess away from the bottom of the fork.  Carefully, slide onto a baking sheet lined with wax or parchment paper.
  4. If the chocolate gets too firm, microwave for a few seconds to soften again.  When finished, place the banana bites in the freezer.  Once fully frozen, you may transfer to a covered container.
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  1. Karen S

    I just made these. I put the peanut butter on the slices then added roasted peanuts. I put a toothpick in them and put the plate in the freezer. Later on I will dip them into a mixture of semi sweet choc and coconut oil. Look so yummy!

  2. Melissa L.

    Ooooh… I made these!!! They weren’t as pretty as yours, but they tasted great.. I froze the peanut butter in a roll then cut it into slices, and added brown sugar to it..( A cup of peanut but w/ 1/4 c. brown sugar)..but soon found out that in this heat they melted very quickly!! The banana turns into a ice cream texture when frozen.. LOL…

    1. Ann

      Great idea to freeze the peanut butter, Melissa! I agree, the texture of the banana is so good. I love ice cream–maybe that’s why I like these so much: )

      1. Ann

        That is a clever idea! To attempt this, I would refrigerate the peanut butter to make it firmer, then put a strip down a piece of parchment or wax paper, roll into a log and freeze. It may be a little messy, but it’s the best way I can think of. Let me know if you try!