If you’re looking for a quick and wholesome cooling dessert on a hot day, these frozen chocolate peanut butter banana bites are exactly what you need!
I don’t think that it’s any secret that I love the combination of peanut butter and chocolate. I love it even better with bananas. But I love it best in easy, no bake form like these frozen chocolate peanut butter banana bites. This is one of my favorite anytime-and-all-the-time sweet snacks.
There are only 4 ingredients involved here: bananas, chocolate chips, creamy peanut butter and a garnish of salt, which brings out the chocolate flavor and balances the sweetness from the bananas and chocolate. So, if you’re in it for an easy (and kid-friendly!) recipe, these are for you.
Finally, they could not be faster to make: slice the bananas, melt the chocolate with the peanut butter, and dunk the bananas in it. Then freeze and you’re ready to go. So, if you want a treat that is fast, and doesn’t require you to turn on the oven (which is a huge sacrifice if you are living pretty much anywhere other than Chicago right now), these are for you.
I try to have a little batch of these in my freezer at all times, especially when the weather is warmer. They are sweet and refreshing, and they’re much lighter than a cookie, especially in the middle of summer.
They are stored in the freezer, and they are meant to be eaten cold, so make a batch for no particular reason, and just eat them whenever you have a chocolate peanut butter craving. If you like sweet, healthy little bites as much as I do, then these are for you. Really, these are for everyone.
Frozen Chocolate Peanut Butter Banana Bites
- 2 large bananas cut into approximately 2-inch pieces
- 3/4 cup semi-sweet or dark chocolate chips
- 1/2 cup creamy natural peanut butter or nut or seed butter of choice
- pinch Coarse salt for sprinkling
- Spread a sheet of wax paper over a cookie sheet, large plate or cutting board that will fit in the freezer.
- In a microwave-safe cereal bowl, melt chocolate chips and peanut butter together in four 30-second intervals, stirring in between. After a minute, stir until completely smooth. The residual heat should take care of melting whatever didn't melt in the microwave.
- Spear a banana slide in the center with something thin, like a toothpick or skewer.
- Dip in the chocolate and coat completely. Tap firmly several times on the side of the bowl to remove excess chocolate then drop on the wax paper.
- Sprinkle with a pinch of coarse salt.
- Repeat with the rest of the banana bites and leave them on the wax paper to dry slightly before transferring the entire plate/cookie sheet/cutting board to the freezer.
- Allow the bites to solidify in the freezer for at least an hour before eating or transferring to an airtight container for storage.
- Store in the freezer in an airtight container until immediately before you are ready to eat them.
- If you are using the peanut/nut/seed butter from the bottom of the jar, it may appear dry and clumpy. If that is the case, add 1/2-1tsp of coconut oil (melted and slightly cooled) until the butter is stirable.
- Makes about 16-20 bites, depending on the width you cut them to. One serving = one bite.
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