Chocolate Peanut Butter Banana Bites
Three simple ingredients come together with ease for a salty-sweet frozen treat the whole family will love.
Ingredients
- 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
- 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.
- 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.
- 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.
- Return to the freezer until solid, at least 3-4 hours or overnight. Break into pieces before serving.
- 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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