Chocolate Banana Layers Delight (Print Version)

A frozen treat combining creamy banana, dark chocolate, and crunchy toppings for a light indulgence.

# What You'll Need:

→ Fruit

01 - 3 ripe bananas

→ Chocolate

02 - 7 oz dark chocolate (at least 60% cocoa), chopped

→ Toppings

03 - 2 tablespoons chopped roasted almonds
04 - 2 tablespoons unsweetened shredded coconut
05 - 2 tablespoons mini chocolate chips (optional)
06 - 2 tablespoons 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 bananas and slice into 1/4-inch rounds.
03 - Place banana slices in a single, slightly overlapping layer on the baking sheet, forming a rectangle or oval about 1/2 inch thick.
04 - Melt dark chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, until smooth; alternatively, use a double boiler.
05 - Pour melted chocolate evenly over the banana layer and spread gently using 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.
07 - Place the tray in the freezer for at least 2 hours or until fully set.
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.

# Additional Tips::

01 -
  • It's hands-off once frozen—no baking, no skill required, just layering and waiting.
  • The contrast of textures keeps every bite interesting, from the soft banana to the snappy chocolate shell.
  • You can customize the toppings based on whatever's in your pantry, making it feel uniquely yours each time.
02 -
  • Don't skip lining your baking sheet with parchment, or you'll spend ten frustrated minutes trying to pry frozen bark off the pan.
  • Spread the chocolate while it's still warm; once it cools even slightly, it becomes hard to work with and won't adhere to the banana properly.
03 -
  • Tempering the chocolate by cooling it slightly before pouring helps it set with a satisfying snap rather than becoming waxy or dull.
  • Toast your own almonds and coconut in a dry skillet for five minutes to deepen their flavor before sprinkling—it makes a noticeable difference in the final taste.
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