Chocolate Nut Butter Banana Bites
I’m pretty sure Chocolate Nut Butter Banana Bites will amaze you. They are so similar to eating a chocolate-covered ice cream bon bon you might not know the difference.
Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.
I say that because my husband is a huge ice cream fan, and when he tried one of these chocolate nut butter banana bites he had to ask me what they were and if I had made them out of ice cream.
Since that first taste, we’ve made so many batches of these I’ve lost count. Even my husband makes them all by himself…and he’s not much for cooking; he would much rather do the dishes any day of the week!
Any nut butter is a perfect choice for these frozen treats. My favorite two are peanut butter and SunButter. Creamy or chunky nut butter is fine. We like to use chunky peanut butter in ours.
There are two different ways to make the chocolate shell. One way is to use any chocolate chips, semi-sweet, allergy-friendly, or even stevia-sweetened, and add some coconut oil. Another way is to mix some unsweetened cocoa powder, pure maple syrup, and coconut oil together.
I’ve even tossed a few semi-sweet chocolate chips in my cocoa powder mixture to thicken it. Whatever you decide be sure to save any leftovers because this is almost exactly like a recipe for homemade magic shell… sundaes, anyone?
Chocolate Nut Butter Banana Bites 16 Bites (or more)
2 lg bananas ripe and slightly spotted but still firm
1/4 – 1/3 cup nut butter ~ creamy or chunky
Line a large cookie sheet with parchment paper.
Slice bananas about 3/4 – 1″ thick. I prefer mine closer to 3/4″ thick.
Spread nut butter on top of the sliced bananas.
Place the slices with nut butter facing up on the lined cookie sheet and freeze for about an hour or until solid.
When the bananas are frozen solid, prepare one of the chocolate dipping recipes.
Chocolate Dipping Recipe I
1 cup semi-sweet chocolate chips, allergy-friendly dark chocolate chips, or stevia-sweetened chocolate chips.
1 Tbsp coconut oil
In a small bowl combine chocolate chips and coconut oil. Melt in the microwave on medium heat for about 2 minutes. Check a few times and stir during this process. When chocolate is melted and smooth it’s time to grab the frozen bananas.
Dip frozen banana slices one at a time and set them back on the parchment paper. The chocolate will harden surprisingly fast.
Try one or two then store the rest of the chocolate nut butter banana bites in an airtight container in the freezer.
Chocolate Dipping Recipe II
3/4 cup coconut oil
3/4 cup unsweetened cocoa powder
4 Tbsp pure maple syrup
Melt coconut oil and add cocoa powder and maple syrup to a bowl. Whisk together and set aside.
Dip frozen banana slices one at a time and set them back on the parchment paper. Place the cookie sheet back in the freezer for about 20-30 minutes or until frozen solid.
Store in an airtight container in the freezer.
Enjoy every bite!
Chocolate Nut Butter Banana Bites
Ingredients
- 1/3 cup nut butter ~ creamy or chunky
Instructions
- Line a large cookie sheet with parchment paper. Slice bananas about 3/4 – 1″ thick. I personally prefer mine closer to 3/4″ thick.
- Spread nut butter on top of the sliced bananas. Place the slices with nut butter facing up on the lined cookie sheet and freeze for about an hour or until solid.
- When the bananas are frozen solid, prepare one of the chocolate dipping recipes.
Notes
1 Tbsp coconut oil In a small bowl, combine chocolate chips and coconut oil. Melt in the microwave on medium heat for about 2 minutes. Check a few times and stir during this process. When chocolate is melted and smooth, it’s time to grab the frozen bananas. Dip frozen banana slices one at a time and set them back on the parchment paper. The chocolate will harden surprisingly fast.
Try one or two, then store the rest of the chocolate nut butter banana bites in an airtight container in the freezer. Chocolate Dipping Recipe II:
3/4 cup coconut oil
3/4 cup unsweetened cocoa powder
4 Tbsp pure maple syrup Melt coconut oil and add cocoa powder and maple syrup to a bowl. Whisk together and set aside.
Dip frozen banana slices one at a time and set them back on the parchment paper. Place the cookie sheet back in the freezer for about 20-30 minutes or until frozen solid.
Store in an airtight container in the freezer.
