Chocolate Banana Bark Delight (Printable)

Frozen treat with banana slices, melted chocolate, nuts, and berries for a cool, crunchy indulgence.

# What You Need:

→ Fruit

01 - 3 ripe bananas

→ Chocolate

02 - 7 oz dark chocolate (at least 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

# How-To:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Peel the bananas and cut into 1/4 inch rounds.
03 - Place banana slices in a single, slightly overlapping layer about 1/2 inch thick on the baking sheet.
04 - Melt the chopped dark chocolate in a microwave-safe bowl in 20-30 second intervals, stirring until smooth, or melt over a double boiler.
05 - Evenly spread the melted chocolate over the banana slices using a spatula.
06 - Immediately sprinkle roasted almonds, shredded coconut, mini chocolate chips, freeze-dried berries, and flaky sea salt over the chocolate layer.
07 - Freeze the assembled bark for at least 2 hours until solid.
08 - Break or slice into pieces; serve immediately or store in an airtight container in the freezer up to 2 weeks.

# Insider Tips:

01 -
  • It's genuinely hands-on for maybe five minutes, then the freezer handles everything while you do literally anything else.
  • The contrast between cold, creamy banana and snappy chocolate shell with those little bursts of texture is something your mouth will thank you for.
  • You can customize it endlessly depending on what you have in your pantry, so it never gets boring.
02 -
  • The chocolate needs to still be warm when you add toppings or they'll just slide off; you have a small window to sprinkle and gently press, so have everything measured and ready before you pour.
  • Freezing it solid is non-negotiable because the banana will start to darken and lose its appeal if you leave it partially frozen or thawed.
03 -
  • Let the chocolate cool for maybe 30 seconds after melting before pouring so it's still warm enough to spread smoothly but not so hot that it starts melting the banana underneath.
  • If you want an extra touch of elegance, grind the sea salt slightly finer so it distributes more evenly and doesn't create overwhelming salty pockets.
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