Chocolate Banana Bark Delight (Printable)

A frozen treat blending creamy banana, dark chocolate, crunchy nuts, and vibrant freeze-dried berries.

# 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

# Directions:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Peel bananas and cut into 1/4 inch thick rounds.
03 - Place the banana slices in a single, slightly overlapping layer on the baking sheet forming a rectangle or oval about 1/2 inch thick.
04 - Melt chopped dark chocolate in a microwave-safe bowl using 20 to 30 second intervals, stirring between each until smooth, or use a double boiler.
05 - Pour melted chocolate evenly over the banana layer and gently spread with a spatula to cover completely.
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 a minimum of 2 hours or until the bark is completely frozen solid.
08 - Remove from freezer and break or slice into pieces. Serve immediately or store in an airtight container in the freezer for up to two weeks.

# Expert Advice:

01 -
  • It requires zero baking skills and almost no real cooking, yet tastes like you've done something impressive.
  • The contrast of creamy banana, snappy chocolate, and crunchy toppings keeps every bite interesting.
  • You can customize it endlessly based on what's sitting in your pantry, making it feel like your own invention each time.
02 -
  • The banana layer needs to be fairly thick or it gets lost under the chocolate—don't skimp on the fruit just because the chocolate is the showstopper.
  • Freezing time matters more than you'd think; if you pull it out too early, the chocolate stays soft and the whole thing becomes more of a gooey mess than a snappy bark.
  • Room temperature chocolate will seize if water touches it, so make sure your bananas are completely dry and your bowl is truly moisture-free before melting.
03 -
  • If your chocolate is thick and hard to spread, pop the whole tray in the freezer for just thirty seconds to let the chocolate set slightly while still pliable, then smooth it again before the final freeze.
  • Toast your almonds and coconut lightly in a dry pan before adding them if you want even more depth—the extra nutty flavor transforms the whole thing.
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