Chocolate Banana Bark Delight (Printable)

Creamy banana and dark chocolate combine with crunchy toppings for a delightful frozen snack.

# What You Need:

→ Fruit

01 - 3 ripe bananas

→ Chocolate

02 - 7 oz dark chocolate (minimum 60% cocoa), chopped

→ Toppings

03 - 2 tbsp chopped roasted almonds
04 - 2 tbsp unsweetened shredded coconut
05 - 2 tbsp mini chocolate chips (optional)
06 - 2 tbsp freeze-dried raspberries or strawberries (optional)
07 - Pinch of flaky sea salt

# Directions:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Peel bananas and cut into 1/4 inch thick rounds.
03 - Place banana slices in a single, slightly overlapping layer forming a rectangle or oval about 1/2 inch thick on the prepared sheet.
04 - Melt dark chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, or melt over a double boiler until smooth.
05 - Pour melted chocolate evenly over banana layer and spread gently with a spatula to cover.
06 - Immediately sprinkle almonds, shredded coconut, mini chocolate chips, freeze-dried berries, and flaky sea salt evenly over the chocolate.
07 - Place the tray in the freezer and chill for at least 2 hours until firm.
08 - Remove from freezer and break or slice into pieces. Serve immediately or store in an airtight container in the freezer up to 2 weeks.

# Expert Advice:

01 -
  • It's ready to serve in under twenty minutes of hands-on time, with freezing doing all the work while you do something else.
  • The contrast of creamy frozen banana and snappy chocolate shell is addictive in a way that surprises everyone who tries it.
  • You can customize the toppings endlessly, so it never gets boring and works with whatever you have in your pantry.
02 -
  • Bananas that are too green won't slice properly, and ones that are too brown will be mushy, so choosing ones with that golden-yellow skin with just a hint of brown is non-negotiable.
  • The chocolate needs to go on while it's still warm, or the toppings will slide off into sad little piles instead of staying put.
  • Serve this straight from the freezer every single time, or the banana will start to soften and the whole thing becomes less interesting.
03 -
  • If your chocolate is too thick to spread easily, use the back of a warm spoon dipped in hot water to help it along, and work quickly before it sets.
  • Keep your baking sheet in the freezer for ten minutes before you start so the chocolate sets faster and creates a better shell.
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