Chocolate Banana Bark (Printable)
No-bake frozen chocolate and banana bark loaded with nuts, coconut, and flaky sea salt for a quick indulgent treat.
# What You'll Need:
→ Fruit & Base
01 - 3 large ripe bananas, sliced into rounds
→ Chocolate Layer
02 - 9 oz dark or milk chocolate, coarsely chopped
03 - 2 tbsp coconut oil
→ Toppings
04 - 1/2 cup chopped roasted nuts (almonds, peanuts, or walnuts)
05 - 2 tbsp mini chocolate chips (optional)
06 - 2 tbsp unsweetened shredded coconut (optional)
07 - Pinch of flaky sea salt
# How to Make It:
01 - Line a 9x13 inch baking sheet with parchment paper, ensuring it lies flat against the surface.
02 - Lay the banana slices in a single layer across the parchment, slightly overlapping each piece to create full coverage with no gaps.
03 - Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring thoroughly between each interval, until the mixture is completely smooth and glossy. Alternatively, melt gently over a double boiler, stirring constantly.
04 - Pour the melted chocolate evenly over the arranged banana slices. Use a spatula to spread it into a uniform layer, ensuring all edges are covered.
05 - Working quickly before the chocolate sets, scatter the roasted nuts, mini chocolate chips, shredded coconut, and a pinch of flaky sea salt over the surface.
06 - Transfer the baking sheet to the freezer and chill for at least 1 hour, or until the chocolate is completely firm to the touch.
07 - Remove from the freezer and break the bark into irregular pieces by hand or with a knife. Serve immediately or transfer to an airtight container stored in the freezer.
# Expert Advice:
01 -
- It takes about ten minutes of actual work and then the freezer does all the heavy lifting.
- The contrast of icy banana and snappy chocolate is genuinely addictive, like a frozen candy bar you somehow made yourself.
02 -
- Underripe bananas will taste watery and flat once frozen, so wait until the skins are heavily spotted before you slice them.
- The bark melts quickly at room temperature so work fast when serving and keep everything chilled until the very last moment.
03 -
- Toasting the nuts in a dry pan for three minutes before sprinkling them on the bark deepens their flavor dramatically and makes the whole kitchen smell incredible.
- Let the frozen bark sit at room temperature for about ninety seconds before breaking it, because slightly less rigid chocolate fractures into more attractive rustic shapes.