Chocolate Covered Frozen Bananas with Peanut Butter

5 from 2 votes

Chocolate Covered Frozen Bananas with Peanut Butter

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!

Prep Time15

Freezing time6

Total Time6 15

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: frozen bananas

Author: Laura

Cost: $3

Equipment

Ingredients

4 Bananas
¾ cup cup creamy peanut butter (divided)
1 ½ cups semisweet chocolate

US Customary - Metric

Instructions

Line a large baking sheet with wax paper. Set aside.
Cut the bananas in half lengthwise.
Push a lollipop or popsicle stick 1 ½ inches into the flat side of each banana.
Carefully spread 1 Tablespoon creamy peanut butter lengthwise on each banana half (this will equal ½ cup peanut butter), and evenly space them on the prepared baking sheet.
Place the baking sheet into the freezer for at least 2 hours (and up to one day), or until bananas and peanut butter are completely frozen.
Once bananas are frozen, melt the chocolate and remaining ¼ cup peanut butter in the microwave or over a double boiler. Stir until smooth.
Pour melted chocolate/peanut butter mixture into a 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, or until the bananas are frozen.
Serve frozen.

Video

Notes

Ingredient Substitution Notes

Semisweet chocolate. dark, milk, or semisweet are all great choices. Use bars, chips or discs - it doesn't matter because it's melted.
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.

Note on Banana Shape & Size

Cut the bananas into any shape or 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.

Store

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

Nutrition