These Frozen Chocolate Peanut Butter Banana Bites make the perfect bite-sized snack for kids and adults. Quick to prepare and no baking required.
My family and I are obsessed with these Chocolate Covered Banana Bites. They’re simple to make, require only a few ingredients, and can be made in large batches to keep in the freezer for up to two months. Each bite is a slice of banana with a thin layer of creamy peanut butter sandwiched between, then dipped in melted chocolate and optionally rolled in chopped nuts for extra crunch.
Ingredient Notes
Peanut Butter: Use a smooth, creamy peanut butter for easy spreading. You can also substitute almond butter, cashew butter, or Nutella—just avoid crunchy varieties so the bites hold together neatly.
Nuts: Adding chopped nuts to the chocolate-coated edge is optional but adds texture. Diced almonds work well; hazelnuts or macadamia nuts are also good choices.
Chocolate: Semi-sweet melting or baking chocolate melts smoothly and pairs well with the banana and peanut butter. Dark or milk chocolate are fine alternatives. Avoid regular unmelting chocolate that won’t set properly.
Why You’ll Love Them
Few ingredients: only three main items needed.
No baking: easy, hands-on prep.
Perfect for all ages: a healthy, bite-sized snack.
Freezer friendly: keeps up to 2 months in an airtight container.
Instructions
- Slice bananas into even 1/4-inch rounds using a sharp knife. Discard the end pieces.
- Spoon 1 to 2 teaspoons of creamy peanut butter onto one banana slice.
- Top with a second banana slice and press gently to seal. Place each sandwich on a parchment-lined baking sheet or plate.
- Cover and freeze the tray for at least 1 hour so the bites firm up.
- When ready, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between intervals until smooth. This usually takes 1–2 minutes depending on your microwave.
- Working one at a time, dip half of each frozen banana sandwich into the melted chocolate, letting excess drip off.
- If using nuts, immediately press the chocolate-coated edge into the chopped nuts. Return bites to the parchment-lined tray.
- Freeze for 10 minutes more, until the chocolate is set. Serve immediately or store as directed below.
Storage
Place leftover banana bites in an airtight container and keep them in the freezer for up to 2 months. Let frozen bites sit at room temperature for about 5 minutes before eating so they soften slightly.
Pro Tips
Don’t Overfill: Use only 1–2 teaspoons of peanut butter per bite. Too much filling will squeeze out the sides and make the sandwiches harder to handle.
Freeze Before Dipping: Chilling the sandwiches for at least an hour is essential—if you skip this step the banana and peanut butter can slip apart when dipping in chocolate.
Kitchen Tip
A cookie sheet with a lid or a tightly covered tray works well for freezing and helps prevent browning. If you don’t have a covered tray, wrap the baking sheet tightly with foil or plastic wrap.
FAQS
Chocolate can seize and become grainy if it’s overheated or comes into contact with even a small amount of water. Melt in short intervals and stir frequently; remove from heat as soon as it’s smooth.
Bananas brown when exposed to air during freezing. Store the finished bites in an airtight container to minimize discoloration.
Yes. If you prefer fully coated bites, double the chocolate and dunk the entire sandwich to cover it completely.
You May Also Enjoy…
-
Easy Peanut Butter Cheerio Bars Recipe
-
Air Fryer Apples with Honey Oat Topping
-
No Bake S’mores Snack Mix Recipe
-
Freezer Friendly Make Ahead Breakfast Sandwiches
Thanks for stopping by. If you make this recipe, I’d love to hear about it in the comments. Follow along on social media to see more family-friendly recipes and updates.
Happy Eating!
Frozen Chocolate Peanut Butter Banana Bites
Caitlyn Erhardt
Ingredients
- 4 Bananas
- ½ Cup Creamy Peanut Butter
- 2 Oz Semi-Sweet Melting Chocolate
- ¼ Cup Diced Almonds Optional
Instructions
- Slice each banana into even 1/4-inch rounds and discard the end pieces.
- Place 1–2 teaspoons of peanut butter on a banana slice, top with another slice, and press gently to seal. Arrange on a parchment-lined tray.
- Cover and freeze the tray for at least 1 hour to firm the bites.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth (about 1–2 minutes).
- Dip half of each frozen banana sandwich into the chocolate, letting excess drip off. If using nuts, press the chocolate-coated end into the chopped nuts. Return to the tray.
- Freeze for 10 minutes more until the chocolate sets. Serve immediately or store in the freezer.
Notes
Leftover Storage: Store in an airtight container in the freezer for up to 2 months. Let sit at room temperature for about 5 minutes before eating as they will be firm when frozen.
Freezing Tip: Cover the tray while freezing to prevent browning from air exposure.
More Chocolate Options: Try dark chocolate, milk chocolate, or almond bark for variation.
Nut Alternatives: Diced hazelnuts or macadamia nuts work well; leave nuts off if preferred.
Peanut Butter Alternatives: Creamy almond butter, cashew butter, or Nutella can be used instead of peanut butter.