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Frozen Banana Bites Recipe
Ash Tyrrell

Frozen Banana Bites Recipe

I started making these frozen banana bites the summer my kids kept raiding the freezer for popsicles, and honestly, I haven't stopped since. There's something about a cold, chocolate-coated banana slice that feels like a treat even though it's basically just fruit.
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Total Time 2 hours 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas — go for ones with a few brown spots they're sweeter and easier to slice cleanly
  • ½ cup semisweet chocolate chips — melts smoothly and sets into a satisfying snap once frozen
  • 1 teaspoon coconut oil — thins the chocolate slightly so it coats the banana evenly
  • ⅓ cup creamy peanut butter — adds a rich nutty layer between the banana and the chocolate
  • 2 tablespoons chopped peanuts optional — presses into the wet chocolate for crunch and texture
  • 1 pinch flaky sea salt optional — balances the sweetness and makes the flavors pop

Method
 

  1. Peel your bananas and slice them into rounds about a quarter-inch thick. Try to keep the slices roughly the same size so they freeze at the same rate. Lay them out in a single layer on your parchment-lined baking sheet.
  2. Spoon a small dab of peanut butter onto half of your banana slices. Top each one with a second slice to form a little sandwich, pressing gently so the peanut butter holds everything together.
  3. Place the tray in the freezer for about an hour, or until the banana sandwiches feel firm to the touch. This step keeps the bananas from turning mushy once you dip them, and it makes handling them so much easier.
  4. While the bananas are freezing, combine your chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until the mixture turns smooth and glossy.
  5. Remove the frozen banana bites from the freezer and use two forks to dip each one into the melted chocolate. Let the excess drip off, then set the bites back onto the parchment paper. Sprinkle with chopped peanuts or sea salt right away, before the chocolate sets.
  6. Return the tray to the freezer for another hour, or until the chocolate coating is completely hardened. Once set, transfer the bites to a container for storage, or serve a few straight away while they're still ice cold.

Notes

  • I always use bananas that are ripe but still firm, since overripe ones turn mushy the moment they thaw slightly.
  • I work quickly during the dipping step, because the frozen banana starts to sweat the second it hits the warm chocolate.
  • I like using a fork instead of my fingers to dip, which keeps the chocolate coating neat and even.
  • I freeze the tray on a completely flat surface, otherwise the bites slide together and stick.
  • I always make a double batch, since these disappear from my freezer faster than almost anything else I make.