Chocolate Banana Layers Snack (Printable version)

Frozen layers of banana and chocolate topped with nuts and berries for a light, refreshing snack.

# 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 Make It:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Peel the bananas and cut into 1/4 inch thick rounds.
03 - Place banana slices in a single, slightly overlapping layer on the baking sheet, forming a shape about 1/2 inch thick.
04 - Melt the chopped dark chocolate in a microwave-safe bowl, heating in 20-30 second intervals and stirring until smooth, or melt using a double boiler.
05 - Pour the melted chocolate evenly over the banana layer and spread gently with a spatula to cover thoroughly.
06 - Immediately sprinkle chopped almonds, shredded coconut, mini chocolate chips, freeze-dried berries, and flaky sea salt evenly over the chocolate layer.
07 - Freeze the tray for at least 2 hours until the bark is completely firm.
08 - Remove from freezer and break or slice into pieces. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Expert Advice:

01 -
  • It tastes decadent but comes together in 15 minutes of actual work, with the freezer doing the heavy lifting.
  • No baking required means your kitchen stays cool, which matters more than you'd think on hot days.
  • You can customize the toppings endlessly, making it fun to experiment with flavors you're craving.
02 -
  • If your banana slices are even slightly wet when you layer them, the chocolate won't stick properly and will slide around once frozen, so pat them dry before assembling.
  • Dark chocolate that's too warm will seep down between banana slices and create a murky layer instead of a crispy shell, so let it cool just a touch before pouring.
03 -
  • Use a bench scraper or the edge of a sturdy knife to break the bark into pieces while it's still frozen, because it cracks much more cleanly than when it's partially thawed.
  • If you want to get fancy, temper your chocolate properly before pouring, which makes it snap even more satisfyingly and gives it that professional chocolate finish.
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