Frozen Chocolate Peanut Butter Banana Bites
Sweet, rich bites for snacking and summer treats
These Frozen Chocolate Peanut Butter Banana Bites deliver a crunchy chocolate shell, creamy peanut butter center and a cold, tender banana bite — perfect for after-school snacks, picnic desserts, or a quick cooling treat on hot days. A practical tip up front: use firm-but-ripe bananas so the centers hold their shape when you sandwich them and dip them in chocolate. For another frozen peanut-butter dessert idea, try this frozen Greek yogurt peanut butter bites recipe for a tangier twist.
What makes these so simple and irresistible
The recipe is short on ingredients but big on texture contrast: cold banana, smooth nut butter, and a crisp chocolate shell. No-bake assembly and straightforward freezing mean you can prep a batch in under 30 minutes of hands-on time, then let the freezer do the rest. If you enjoy other frozen bites, you might also like a creamy frozen Greek yogurt peanut butter version for a lighter option.
Quick praise: what stands out
Texture and flavor highlights
- Cold, creamy banana interior with a soft peanut butter layer
- Dark chocolate shell adds bitterness that balances sweetness
- Easy portion control — bite-sized and sharable
- Minimal equipment and pantry-friendly ingredients
Overall cooking flow at a glance
Slice bananas, spread warmed peanut butter, sandwich and freeze. Melt chocolate with a little coconut oil, dip frozen sandwiches, then refreeze until set. Work in small batches when dipping so the banana stays solid and the coating sets smoothly.
Prepping efficiently before you start
- Choose bananas that are ripe but still firm to the touch to avoid mushy sandwiches.
- Line two baking sheets with parchment: one for the initial banana arrangement and one for the dipped bites.
- Warm peanut butter briefly so it spreads easily without tearing the banana slices.
- If you want clean edges, refrigerate the assembled sandwiches on the baking sheet for 10–15 minutes before moving them to the freezer.
For chocolate-dipping technique ideas and presentation inspiration, check out a related chocolate-covered peanut butter project: chocolate peanut butter valentines hearts.
Exactly what you’ll need
3 bananas (ripe but still firm), 1/4 cup peanut butter (or your favorite nut butter – I used natural smooth peanut butter), 10 oz – 280 g dark chocolate (chopped. You can also use chocolate chips. ), 2 teaspoons coconut oil (optional but recommended!)
Swap ideas and ingredient quality tips
- Use natural smooth peanut butter for a pure nut flavor; crunchy PB adds texture.
- Dark chocolate 60–72% cocoa gives the best bittersweet contrast; milk chocolate makes them sweeter.
- Coconut oil thins and gleams the chocolate — omit if avoiding added fats but expect a thicker set.
- For nut-free options, replace peanut butter with sunflower seed butter or cookie butter.
Step-by-step assembly and freezing
- Peel and slice the bananas into rounds about 1/4 inch (0.7 cm) thick. Place half of the slices on a parchment-lined baking sheet, leaving space between pieces.
- Warm the peanut butter in the microwave for 30–60 seconds on low/medium, stirring halfway, until it’s smooth and easily spreadable.
- Spoon roughly a heaped 1/4 teaspoon (or up to 1/2 teaspoon for larger banana slices) of peanut butter onto each banana slice arranged on the baking sheet. Gently press a reserved banana slice on top to form a sandwich.
- Freeze the banana sandwiches on the baking sheet for about two hours, or until solid.
- When sandwiches are fully frozen, combine chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts on low/medium, stirring between bursts, until the chocolate is melted, glossy and smooth — take care not to burn it.
- Prepare a second parchment-lined baking sheet or plate. Working with two to three sandwiches at a time, dip each frozen sandwich into the melted chocolate and use two forks to roll and coat all sides. Tap off excess chocolate and transfer to the prepared sheet. Repeat until all are coated, reheating the chocolate briefly if it starts to thicken.
- Return the chocolate-covered bites to the freezer until the coating is fully set, then transfer them to a container for longer-term storage. Keep them frozen and remove a couple minutes before serving if your teeth are sensitive to the cold.
Timing and visual cues to watch for
- Banana slices: ~1/4 inch thick for best texture.
- Peanut butter warming: 30–60 seconds depending on microwave; it should be pourable but not bubbling.
- Freezing: 2 hours to solidify the banana sandwiches.
- Chocolate melt: smooth and glossy with a thin sheen from coconut oil; avoid any graininess which means overheating.
- Dipping pace: do small batches (2–3 pieces) to prevent defrosting and maintain a crisp coating.
How to serve and pair these bites
These bites are perfect straight from the freezer as a portable dessert, or served on a platter for parties and kids’ lunches. Pair them with a cold coffee, milk, or a scoop of vanilla ice cream for extra indulgence. For more no-bake snack ideas to serve alongside, see no-bake peanut butter energy bites.
Serving ideas
- Arrange on a dessert tray with fresh berries.
- Serve with a small scoop of vanilla ice cream for contrast.
- Pack in lunch boxes in an insulated cooler for a chilled treat.
- Offer toothpicks for an appetizer-style presentation.
Keeping them fresh: storage and safety
Store in an airtight container in the freezer to preserve texture and prevent freezer burn. Separate layers with parchment to avoid sticking. Consume within 2–3 weeks for best quality.
Storage reminders
- Freeze solid before transferring to a container to avoid clumping.
- Label with date; eat within 2–3 weeks.
- Thaw at room temperature for a couple of minutes if your teeth are sensitive.
Tools, tricks and shortcuts
A few simple kitchen tools streamline the process: a sharp knife for uniform slices, parchment-lined sheets, a microwave-safe bowl for melting chocolate, and two forks for dipping. You can also use a silicone mat for easier cleanup.
Extra tips
- Work quickly when dipping to keep bananas from thawing.
- Reheat chocolate in 15–30 second bursts to maintain smoothness.
- Use a small cookie scoop or teaspoon for consistent peanut butter portions.
Flavor and diet variations to try
Change the nut butter, chocolate, or add coatings like chopped nuts, shredded coconut, or sea salt for variety. For vegan versions use dairy-free chocolate and plant-based peanut butter alternatives.
Easy swaps
- Swap peanut butter for almond, cashew, or sunflower seed butter (nut-free).
- Replace dark chocolate with milk or vegan chocolate chips.
- Roll chocolate-coated bites in chopped nuts or toasted coconut before the chocolate sets.
For energy-packed alternatives inspired by these bites, consider this simple snack swap: peanut butter energy bites.
Nutrition snapshot per serving
Approximate per bite (one banana sandwich coated in chocolate):
- Calories: ~95–120
- Protein: 1.5–2.5 g
- Fat: 6–8 g (depending on chocolate and peanut butter)
- Carbohydrates: 10–14 g
Serving size: 1–2 bites depending on appetite.
Nutrition adjustment notes
- Use lower-calorie chocolate or reduce peanut butter to lower calories and fat.
- Increase protein by serving with Greek yogurt or using a higher-protein nut butter.
Common questions answered
Q: Can I make these ahead for a party?
A: Yes — prepare and store them frozen in airtight containers; they keep well for 2–3 weeks.
Q: Can I use peanut butter straight from the jar without warming?
A: You can, but warming smooths the peanut butter and helps it spread without tearing the banana slices.
Q: What if my chocolate seizes or gets grainy?
A: If chocolate overheats and becomes grainy, add a small amount of coconut oil or a teaspoon of vegetable oil and gently reheat in short bursts while stirring to smooth it.
Q: Can I freeze them individually for gifting?
A: Yes — flash-freeze on a sheet until solid, then pack in layers separated with parchment in a container.
Give the recipe a try
These Frozen Chocolate Peanut Butter Banana Bites are an easy, crowd-pleasing make-ahead treat — give them a go this weekend and experiment with different nut butters and coatings to make the recipe your own.
Frozen Chocolate Peanut Butter Banana Bites
Ingredients
Method
- Peel and slice the bananas into rounds about 1/4 inch thick.
- Warm peanut butter in the microwave for 30–60 seconds until smooth.
- Spoon peanut butter onto half of the banana slices, forming sandwiches with the remaining slices on top.
- Freeze the assembled sandwiches on a parchment-lined baking sheet for about two hours, or until solid.
- Melt dark chocolate and coconut oil in a microwave-safe bowl in 30-second bursts until smooth.
- Working with 2-3 frozen sandwiches at a time, dip each into the melted chocolate using forks to coat.
- Tap off excess chocolate and place on a second parchment-lined sheet.
- Return the chocolate-covered bites to the freezer until fully set.
