Chocolate Banana Bark (Printable)

Frozen banana slices topped with melted dark chocolate and crunchy nuts, coconut, and berries.

# 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 Steps:

01 - Line a baking sheet (9 x 13 inches) with parchment paper.
02 - Peel the bananas and cut into 1/4 inch rounds.
03 - Place banana slices in a single, slightly overlapping layer on the baking sheet, forming a rectangle or oval about 1/2 inch thick.
04 - Melt the chopped dark chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each until smooth, or use a double boiler.
05 - Pour the melted chocolate evenly over the banana slices and gently spread with a spatula to cover completely.
06 - Sprinkle almonds, shredded coconut, mini chocolate chips, freeze-dried berries, and flaky sea salt evenly over the chocolate layer.
07 - Place the tray in the freezer for at least 2 hours or until the chocolate is completely set.
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 Suggestions:

01 -
  • It feels indulgent but comes together in 15 actual minutes of work.
  • No baking required, which means your kitchen stays cool and your hands stay clean.
  • The texture contrast—creamy, crunchy, cold, sweet—keeps surprising you with every bite.
02 -
  • Warm chocolate on cold banana will set unevenly if you rush—wait those full two hours even though you'll be tempted to check after 30 minutes.
  • The moment you pull it from the freezer, it starts softening, so serve it cold and eat it quickly if you want that snap between your teeth.
03 -
  • Use a sharp knife dipped in hot water to cut clean pieces if you want neat rectangles instead of rustic shards.
  • Don't skip the sea salt—it's the secret that stops this from tasting like just chocolate and banana and makes it taste like something intentional.
Go Back