This frozen Banana Bark is made with 4 simple ingredients, is vegan and gluten free and tastes like ice cream!
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Banana bark is a fun twist on the popular banana snickers, minus the peanuts. I planned on saving this viral bark recipe for summer, turns out it’s a cool and refreshing snack that’s great for any season!
If you’re a fan of the chocolate, banana, peanut butter combo like me, this will become one of your go-to healthy snack recipes.
Why You’ll Love This Recipe
- Easy recipe: You’ll need 4 simple ingredients and 15 minutes prep. Like many no bake desserts, the trickiest part is waiting for it to set.
- Make it your own: Customize this banana bark recipe by choosing any nut or seed butter and add your favorite toppings.
- Healthy: Vitamin-rich bananas, high protein peanut butter, low in sugar, vegan, and gluten-free.
- Curb chocolate cravings: Make a batch, toss it in the freezer, and snag a piece or two whenever your sweet tooth kicks in.
Ingredients for Viral Banana Bark Recipe
Here are the 4 staple ingredients you need to make viral banana bark, it’s a great way to use up those ripe bananas.
- Bananas: Be sure to use ripe and sweet bananas that are still firm. I cut 3 large bananas into 1/2 inch pieces.
- Peanut butter: For healthy dessert recipes containing peanut butter, go for natural or organic with 1 or 2 ingredients, peanuts and maybe salt. I used unsalted peanut butter.
- Chocolate chips: Use whatever you have on hand. Dark chocolate chips, milk chocolate chips, or semi-sweet chocolate chips are all good.
- Coconut oil: Don’t skip! It’s used to thin the melted chocolate for easier spreading.
How to Make Banana Bark
Clear some space in your freezer and follow these easy steps to make banana bark.
There is a full recipe card below.
- Prep banana layer: Cover a large baking sheet with parchment paper. Lay out banana slices in a rectangle, making sure they touch each other.
- Spread peanut butter: Use a mini spatula to drizzle peanut butter on top, then spread it out in a single layer.
- Melt and drizzle chocolate: In a small pot or bowl, mix chocolate chips and coconut oil. Heat it up on the stove or in the microwave until it’s all melted, stirring often. Then, use a small spatula to drizzle on top and gently spread to coat.
- Freeze: Chill banana bark in the freezer for 2-3 hours. Then, cut into pieces and enjoy! You can also break it into pieces instead of slicing.
Tips for Best Results
Here are my top tips for making the best banana peanut butter bark!
- Cut banana in even slices: Having them the same height makes spreading the peanut butter and chocolate layers easier.
- Arrange banana slices tight: Give a final run down, pushing banana slices together so they stick.
- Use parchment paper: As opposed to none or a silicone baking mat because they can carry on flavors from previously cooked savory dishes.
- To make peanut butter drippy: Quickly warm it up in the microwave or on the stove in a small pot, stirring constantly. Avoid heating it for too long because it will begin to cook and thicken.
- Don’t skip coconut oil: Without it, the chocolate will be too thick to drizzle and more difficult to spread over the peanut butter.
Variations and Toppings Ideas
- Peanut-free: Use other nut butter like almond butter or cashew butter instead of peanut butter.
- Nut-free: Seed butter or tahini can be used for a nut-free banana bark.
- Berries on top: Add a top layer of fresh raspberries, blackberries, blueberries, or diced strawberries on top of peanut butter.
- Sugar free: Use Lily’s sugar free chocolate chips that can be found at most local grocery stores.
- Other chocolate: Switch things up by coating it in white chocolate or mix them together for a marbled touch.
- Topping ideas: I omitted flaky sea salt just for a different flavor but you can sprinkle some on top. Add crunch with chopped peanuts, almonds, pecans, or shredded coconut. Get creative with dried fruit options like apricots, mango, or cranberries. You can also top it off with a caramel drizzle.
How to Store
Freeze: Gently peel off bark pieces from parchment paper and transfer to an airtight container, then store in the freezer for up to 3 months.
No need to let it thaw before enjoying. It’s pretty soft, the frozen bananas won’t turn brown, and it’ll taste like ice cream.
Don’t place banana bark in the fridge. The chocolate stays firm, but the bananas will brown and go mushy, and the peanut butter gets all drippy.
Banana bark is a frozen sweet treat made by combining sliced bananas with a layer of peanut butter and chocolate, and optional toppings. After freezing, it’s cut or broken into pieces.
Banana bark tastes like a sweet and creamy ice cream-like treat. Kind of like nice cream with a magic shell. It blends the natural sweetness of ripe bananas with rich chocolate and nutty peanut butter, a triple threat of delicious.
If you freeze bananas, then you can use sliced frozen bananas. Arrange them the same way, don’t thaw first, and freeze bark for about 30 minutes to an hour instead of 2-3 hours.
Keep your chocolate banana bark in the freezer for best results. It will soften too much, turn brown, and be messy if stored in the fridge.
No. Freezing preserves the texture and flavor of bananas while slowing down the browning process. Trust me, this treat won’t last long enough to turn brown.
More Banana Recipes to Try
More No Bake Dessert Recipes
- Line large baking sheet with parchment paper. Arrange banana slices in a rectangle, making sure they are touching each other.
- Using mini spatula, drizzle peanut butter on top and then spread in a single layer.
- In a small pot or bowl, combine chocolate chips and coconut oil, and warm up on the stove or in a microwave until melted, stirring often. Using small spatula, drizzle on top of bark and then spread it gently to coat.
- Freeze for 2-3 hours. Then cut or break into pieces and enjoy!