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You’re about to make the best banana bark you’ve ever tasted. This 3-ingredient treat tastes like peanut butter ice cream with a crispy chocolate shell.
This recipe is a riff on classic banana ice cream. When frozen, bananas develop an ice cream-like texture, and this version is served in crispy, bite-sized pieces.
It’s a dairy-free, gluten-free treat with simple ingredients!
Why You’ll Love This Method
If you’re familiar with the viral chocolate banana bark on TikTok, the traditional method for making it is arranging banana slices on a lined baking sheet. While this is an easy way to spread them out, the bananas can dominate the flavor quickly.
I’m not crazy about a dessert that tastes mostly like bananas.
With this classic version, you need to freeze the bananas before moving on to the peanut butter layer with this method (pictured above). Then you’ll have to freeze it again, before adding the final chocolate layer.
That’s rather time-consuming for a 3-ingredient recipe.
Instead of making layers and several steps of freezing, this new method can be assembled in about 10 minutes. Then all you have to do is wait for it to set in the freezer!
How to Make Banana Bark (Better!)
Peel two very ripe bananas and place them in a large mixing bowl. Add 1/4 cup of peanut butter to the bowl, then use a fork to mash it all together.
Continue to stir and mix until no large chunks of banana remain. (This recipe is up to your taste buds; add more peanut butter if desired.)
Ingredient Tip
Feel free to swap the natural peanut butter for almond butter, cashew butter, or sunflower seed butter.
Next, line a baking sheet with parchment paper. Make sure this pan can fit on a flat shelf in your freezer; a large plate will also work!
Pour the mashed banana peanut butter mixture onto the parchment paper and spread it out into a thin layer.
Next, melt 1/2 cup of chocolate chips. I always melt mine by creating a double boiler on the stove. Use dark chocolate chips or white chocolate chips, if you prefer.
How to Make a Double Boiler
Fill a small saucepan with 1 inch of water and place a heat-safe bowl over the top of the pot. Bring the water to a boil. The steam from the boiling water will gently melt the chocolate chips. Alternatively, you can use a microwave to melt the chocolate in 30-second increments.
Note: If the melted chocolate isn’t easy to work with, add a teaspoon of coconut oil and stir again. It will thin out the consistency, making it easier to pour.
Drizzle the melted chocolate over the banana layer on the parchment paper. Then, use a fork to swirl it around evenly. It’s okay if the banana and chocolate layers intertwine.
If desired, sprinkle flaky sea salt on top, then transfer the pan to the freezer. It should freeze for 2 hours or overnight.
The banana bark is ready to serve when the bananas are frozen. (You can lift the parchment paper and check the bottom to ensure it’s firm.)
Break the banana bark into bite-sized pieces. Work quickly to make sure the bananas stay frozen.
Always serve banana bark frozen. If left at room temperature for too long, the bananas will soften and become soggy.
Store banana bark in an airtight container in the freezer for the best flavor.
Variations & Substitutions
You can customize chocolate banana bark by adding extra toppings.
- Try sprinkling on chopped peanuts or pecans for extra crunch.
- If you don’t have creamy peanut butter on hand, swap it for almond butter, cashew butter, or sunflower seed butter. (Tahini is also a nut-free option!)
Looking for more healthy dessert recipes? Try 5-ingredient Freezer Fudge, Healthy Hot Chocolate, or Vegan Almond Flour Cookies.
Ingredients
- 2 ripe bananas
- ¼ cup peanut butter (see notes)
- ½ cup chocolate chips
- flaky sea salt (optional topping)
Instructions
- Peel the two bananas and add them to a large mixing bowl. Pour in the peanut butter and mash with a fork until no banana lumps remain.
- Line a baking sheet with parchment paper, then transfer the banana mixture to the pan. Spread it out in a thin layer. (See photos in this post for reference.)
- Melt the chocolate chips in a double boiler. Make one by filling a small saucepan with 1-inch of water. Bring the water to a boil over high heat, then place a heat safe bowl snugly over the top of the pan. Add the chocolate chips and stir often until they melt. Note: If the mixture looks thick, you can add 1 teaspoon of coconut oil to help thin it out.
- Drizzle the melted chocolate over the banana layer. Use a fork to swirl the chocolate evenly into the banana mixture. It's okay if they mix a bit! Sprinkle some flaky salt over the top, if desired. Then transfer the pan to a flat shelf in the freezer. Let it freeze for at least 2 hours.
- Once the banana layer feels firm, break it into bite-sized chunks. Serve this bark frozen for the best texture; the bananas will melt if left at room temperature. Store the pieces in an airtight container in the freezer for up to 3 months.
Notes
Nutrition
If you try this banana bark recipe, please leave a comment and star rating below letting me know how you like it.
