Chocolate Banana Bark Delight (Printable)

Creamy bananas paired with dark chocolate and crunchy toppings create a refreshing frozen treat.

# What You Need:

→ Fruit

01 - 3 ripe bananas, peeled and sliced into 1/4 inch rounds

→ Chocolate

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

→ Toppings

03 - 2 tablespoons chopped roasted almonds
04 - 2 tablespoons unsweetened shredded coconut
05 - 2 tablespoons mini chocolate chips (optional, dairy-free for vegan option)
06 - 2 tablespoons freeze-dried raspberries or strawberries (optional)
07 - Pinch of flaky sea salt

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • It comes together in minutes with zero oven time, making it the perfect escape when you need something cold and satisfying fast.
  • The texture is absolutely genius—creamy banana, snappy chocolate shell, and all those crunchy bits create a party in your mouth with every bite.
  • You can dress it up or down depending on what you have on hand, so it never feels boring even when you make it twice in one week.
02 -
  • Room temperature bananas will make your chocolate seize up, so if you're in a hurry, stick them in the fridge for twenty minutes first—it makes a surprising difference in how smoothly everything comes together.
  • Don't skip the parchment paper or you'll spend fifteen minutes trying to scrape frozen bark off your baking sheet with a spatula while muttering to yourself.
  • Flaky sea salt is the secret weapon that makes people pause mid-bite and say "wait, what is that?" It brightens everything and keeps the sweetness from becoming cloying.
03 -
  • If your chocolate looks grainy or dull after melting, it's seized—add a tiny bit of coconut oil and stir gently until it comes back to life.
  • Toast your almonds and coconut in a dry pan for two minutes before sprinkling them on top to wake up their flavors and add an extra layer of richness.
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