Peanut Butter Chocolate Covered Frozen Bananas

Chocolate covered frozen bananas with peanut butter are an easy, 3 ingredient dessert recipe! They are a delicious healthy treat for a hot summer day.

Chocolate covered bananas are one of my favorite frozen treats. However, I have yet to find a store-bought variety that measures up to these homemade frozen bananas.

Every time I buy a chocolate covered banana they never meet my expectations. They are usually covered in some sort of  chocolate shell coating that has been put on way too sparingly.

So, after one too many disappointing store-bought experiences I started making my own homemade Chocolate Covered Frozen Bananas.

Making them at home gives you the control! Not only do you get to determine the quality and amount of the ingredients (good bye forever crummy, thin chocolate coating), but you also can tailor this recipe to your dietary needs!

They are very customizable, you can make them dairy-free, refined sugar-free, vegan, and even cut the bananas smaller to make a more manageable serving size.

How do you make Chocolate Covered Frozen Bananas?

Let's discuss the steps in making this recipe and some notes!

Banana Size

Feel free to cut these bananas into any size you prefer. I typically cut them in half, but you can leave them whole or cut them into small circles for a quick, bite-sized frozen treat.

Spread bananas with peanut butter & Freeze 

Begin this recipe by spreading each banana with peanut butter and placing them on a baking sheet lined with wax paper to ensure that the bananas don't stick to the pan as they freeze.

Insert a stick in each banana before they are placed in the freezer. To be honest, you don't really need a stick. I actually prefer eating these frozen bananas without one.

Once you have the bananas slathered with peanut butter and arranged on a baking sheet, place them into the freezer for 1-3 hours, or until they're frozen.

Dip Frozen Bananas in Chocolate 

Next, dip the frozen bananas in a mixture of melted chocolate and peanut butter. Then place them back on the baking sheet lined with parchment paper. 

Since the chocolate bananas are already frozen, the chocolate will harden very quickly and set up beautifully with a shiny finish and minimal chocolate pooling on the bottom. 

Since they set up quickly, if you want to add a topping like nuts, sprinkles, etc. you will need to do so immediately after dipping.

Freeze again

Once all the frozen bananas are covered in chocolate, place them in the freezer for an additional hour to harden. Once they are hardened you can add an optional drizzle of peanut butter, chocolate, etc.

Serve

Serve these peanut butter chocolate frozen bananas straight from the freezer. Don't let them sit out too long or the banana on the inside will soften.

Store

Store in an airtight container in the freezer for up to 2 months.

Recipe FAQs

Chocolate Covered Bananas: Ingredients

•  High-quality chocolate. My favorite chocolate to use is Ghirardelli 60% Dark Chocolate Chips! Just be sure to use your favorite and apply it generously. You can also use milk chocolate, white chocolate, etc. There are so many healthy chocolate options out there too (hu kitchen, enjoy life, Lily's, etc).
•  Peanut butter! The only thing that could make a combination that includes bananas and chocolate even better is the addition of peanut butter! Use a firm peanut butter or a natural peanut butter that has been stirred and refrigerated so that it is firmer and can spread easily. If you have an allergy to peanuts, any nut or seed butter works such as almond butter, sunflower seed butter, etc.

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Chocolate Covered Frozen Bananas with Peanut Butter

Laura

Chocolate Covered Frozen Bananas with Peanut Butter are an easy, 3 ingredient dessert! They are a perfect healthy treat for a hot summer day! Vegan, gluten-free and dairy-free! 

5 from 2 votes

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Prep Time 15 mins

Freezing time 6 hrs

Total Time 6 hrs 15 mins

Course Dessert, Snack

Cuisine American

Servings 8 frozen bananas

Calories 346.1 kcal

Equipment

• ▢
  glass batter bowl
• ▢
  measuring cups
• ▢
  baking sheet
• ▢
  wax paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4 Bananas
• ▢ ¾ cup cup creamy peanut butter divided*
• ▢ 1 ½ cups dark chocolate chips I recommend 60% or higher**
• ▢ Optional: Melted peanut butter for drizzling about 2 TBS

Cook ModePrevent your screen from going dark

Instructions

 

• Line a large baking sheet with wax paper. Set aside.
• Cut the bananas in half lengthwise.
• Push a lollipop stick or popsicle stick 1 ½ inches into the flat side of each banana.
• Carefully spread 1 TBS of creamy peanut butter lengthwise on each banana and evenly space them on the prepared baking sheet.
• Place the baking sheet into the freezer for at least 3 hours (and up to one day), or until bananas and peanut butter are completely frozen.
• Once bananas are frozen, melt together 1 ½ cups of dark chocolate chips and ¼ cup peanut butter in the microwave or over a double boiler. Stir until smooth and homogenous.
• Pour melted chocolate/peanut butter mixture into a tall, narrow glass.
• Remove bananas from the freezer and, working quickly, carefully dip each banana in the chocolate/peanut butter mixture then set it back on the cold, wax-paper lined baking sheet. (If the coating is too thick, use a spatula to carefully scrape some of the chocolate/peanut butter mixture back into the glass before it freezes to the banana).
• Repeat until all the bananas are covered in chocolate. You may need to use a spatula to scrape the chocolate from the glass and spread it onto the last banana so it can get completely covered.
• Place the baking sheet back into the freezer for at least two hours for the bananas to set.
• Optional: Once the chocolate has hardened in the freezer you can drizzle melted peanut butter over the bananas using a fork. Then place them back in the freezer to harden!
• Serve frozen!

Video

Notes

*This recipe makes a very thick coating of chocolate, feel free to use a thinner coating if desired. 

Ingredient notes/substitutions

•  High-quality chocolate. My favorite chocolate to use is Ghirardelli 60% Dark Chocolate Chips! Just be sure to use your favorite and apply it generously. You can also use milk chocolate, white chocolate, etc. There are so many healthy chocolate options out there too (hu kitchen, enjoy life, Lily's, etc).
•  Peanut butter! The only thing that could make a combination that includes bananas and chocolate even better is the addition of peanut butter! Use a firm peanut butter or a natural peanut butter that has been stirred and refrigerated so that it is firmer and can spread easily. If you have an allergy to peanuts, any nut or seed butter works such as almond butter, sunflower seed butter, etc.

Store

Store in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 0.5bananaCalories: 346.1kcalCarbohydrates: 38.6gProtein: 8.7gFat: 21.6gSaturated Fat: 7.2gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 9.1gSodium: 4.3mgPotassium: 326.2mgFiber: 5.6gSugar: 25.9gVitamin A: 45IUVitamin C: 7.4mgCalcium: 14mgIron: 1.2mg

Tried this recipe?Let us know how it was!

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