These peanut butter banana bites feature a thin layer of peanut butter sandwiched between banana slices, all coated in a crisp semisweet chocolate shell. They’re an easy, no-bake freezer snack made from just a few simple ingredients. Naturally gluten-free, they’re also easy to adapt for vegan or paleo diets.
Top some with finely chopped peanuts, add sprinkles to others, and leave the rest plain for variety. Making a mix of toppings adds visual appeal and makes the batch feel more special.
When frozen, the banana stays firm while the chocolate sets into a thin, snappy shell. The peanut butter contributes richness and makes each bite more satisfying than plain chocolate-covered banana slices.
What’s to Love
- Makes about 28 bite-sized treats from just 2 bananas.
- Uses only four main ingredients.
- The chocolate shell sets without tempering.
- Can be stored in the freezer for up to one month.
Ingredient notes
- Bananas – choose ripe but still firm bananas. A few brown spots are fine, but avoid overly soft fruit that will become mushy while assembling.
- Peanut butter – natural peanut butter (100% peanuts) tends to be runnier than commercial varieties. If you use it, avoid overfilling and press the top slice gently so the filling doesn’t squeeze out. Sunflower seed butter makes a great peanut-free substitute; it works well for nut-free, paleo, or allergy-friendly versions.
- Chocolate – chop the chocolate finely so it melts evenly and quickly. Semisweet chocolate balances the sweetness of the banana and peanut butter. Use a dairy-free chocolate if you need the recipe to be vegan, or a paleo-friendly chocolate for a paleo version.
- Coconut oil – refined coconut oil thins the chocolate without adding coconut flavor. Unrefined coconut oil is fine if you don’t mind a subtle coconut note.
- Toppings – if using peanuts, chop them very finely so they adhere to the chocolate. Sprinkles are an easy alternative. For paleo options, try toasted shredded coconut or crushed freeze-dried fruit; a light sprinkle of flaky sea salt also works well.
For thicker, stick-mounted versions, consider frozen banana pops that combine banana and chocolate without the peanut butter center.
Best bananas for frozen banana bites
Choose bananas that are ripe, sweet, and still firm. Very soft or heavily spotted bananas are harder to slice cleanly and can become mushy during assembly. Straighter bananas are slightly easier to slice evenly, but the most important detail is slice thickness: cut rounds about 1/4″ (6 mm) thick. Thicker pieces make the finished bites harder to eat and more likely to fall apart.
If your bananas are overripe and too soft for this preparation, use them in recipes designed for very ripe fruit, such as banana granola bars or baked goods that call for mashed bananas.
Tips for Success
- Use about 1/4 teaspoon of peanut butter per bite and place it in the center of the slice; do not spread it to the edges.
- Melt the chocolate in a very small bowl. A narrow, deeper pool of chocolate makes dipping easier and reduces the amount of chocolate needed.
- Work in small batches and keep the remaining bites in the freezer until you’re ready to dip; they are easiest to handle while firm.
Why freeze them before dipping?
Freezing the assembled banana sandwiches firms the bananas and peanut butter so they won’t slide apart when dipped. Two to three hours is usually enough time; you want the pieces firm but not rock-solid. If they freeze completely solid, the chocolate can set almost instantly and leave no time to add toppings.
If you do freeze overnight, let the bites sit at room temperature a few minutes before dipping so the chocolate doesn’t set too quickly, but do not leave them long enough to begin thawing.
Storage
Once the chocolate is fully set, store the peanut butter banana bites in an airtight, freezer-safe container. If stacking, place parchment or wax paper between layers to prevent sticking. For the best texture and flavor, enjoy within about one month. Depending on your freezer temperature, let the bites sit at room temperature for 2–5 minutes before serving so they’re easier to bite without being too soft.
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Peanut Butter Bananas
Ingredients
- 2 large ripe but firm bananas
- 3 tablespoons (48 grams) peanut butter
- 1/3 cup (56 grams) finely chopped semisweet chocolate
- 1 teaspoon (5 grams) refined coconut oil (or unrefined if you don’t mind a hint of coconut)
- Pinch of salt
- Super finely chopped peanuts, optional
- Sprinkles, optional
Instructions
- Line a baking sheet that fits in your freezer with parchment paper.
- Peel the bananas and slice them into rounds about 1/4″ (6 mm) thick.
- Place about 1/4 teaspoon of peanut butter in the center of half the banana slices. Avoid spreading it to the edges.
- Top each peanut butter–covered slice with a second banana round. If using runny natural peanut butter, place the top slice gently without pressing down.
- Arrange the bites on the prepared sheet and freeze for 2–3 hours, or until firm enough to handle.
- Combine the chopped chocolate, coconut oil, and a pinch of salt in a very small microwave-safe bowl. Melt at 50% power in 30-second increments, stirring between each session, until smooth.
- Working in small batches, remove a few bites from the freezer and dip each into the melted chocolate, returning them to the parchment-lined sheet.
- Immediately add sprinkles or finely chopped peanuts before the chocolate sets. Leave some plain if desired.
- Repeat with the remaining bites, keeping them frozen until ready to dip.
- Return the finished bites to the freezer until the chocolate is completely set.
Notes
- Both natural and conventional peanut butter work. Natural peanut butter is runnier, so avoid overfilling and pressing the slices together.
- Slices should be about 1/4″ (6 mm) thick. Thicker slices are harder to eat and more likely to fall apart.
- A very small bowl for melting creates a deeper chocolate pool and makes dipping easier.
- Add toppings immediately after dipping because the chocolate sets quickly on frozen bananas.
- If the bites freeze completely solid, let them sit a few minutes at room temperature before dipping so the chocolate doesn’t set too quickly.
- Store in an airtight freezer-safe container for up to one month.