Frozen Banana Snickers Recipe: My Irresistible Take on a Classic
How I Fell for Frozen Banana Snickers (And Why You’ll Probably Love Them Too)
Okay, so admit it: you’ve probably seen those drool-worthy Frozen Banana Snickers reels on Instagram and thought, “Well, there’s dessert sorted for the next BBQ.” That’s basically what happened to me. I first whipped up a batch when my cousin came over with her herd of sugar-loving kids—honestly, I thought they’d get bored of bananas after two bites but, nope, not a crumb left. A bit messy? Yes. But honestly, it’s the kind of mess that means you’re doing summer right. And a secret: grown-ups dominated the leftovers once the kids had gone to bed. (Yes, I hid some in the back of the freezer. Maybe.)
Why I Keep Making These (Even When It’s Not Hot Outside)
So here’s the deal: I make these Frozen Banana Snickers when I’m craving something that makes me feel like I’ve got my life together—even if there are basically two clean forks in the drawer and I forgot to, um, buy bread. My family goes bonkers for these, especially my dad, who claims they’re “health food.” (He’s dramatically stretching the truth, but hey, there is a banana in there!) I also fire these up for girls’ movie nights because, well, who doesn’t want chocolate and peanuts minus the oven drama?
One time, I tried making them in a rush and the chocolate went lumpy. I got flustered, but actually, even the ugly ones taste amazing—so I learned not to sweat the small stuff. You’ll see. And if you have a dog, don’t let them near the chocolate—mine once made a valiant but failed attempt. It was chaos.
What You’ll Need (But Sub Whatever, Honestly)
- 3-4 ripe bananas (if they’re a bit spotty, they’re sweeter—my nan always said soft ones are for baking or freezing!)
- Peanut butter, smooth or crunchy (when I’m out, any nut butter works; almond’s lush, but so pricey…)
- Honey or maple syrup for a little extra sweetness—though sometimes I skip this and nobody complains
- Salted peanuts; chopped (or unsalted, but for me, salt = magic)
- 200g chocolate (dark, milk, or whatever you scrounge up in the cupboard; if you’re desperate, those choc chips for cookies actually melt fine)
- A drop of coconut oil (makes the choc extra shiny, but it’s not life or death)
- Sea salt flakes, optional but—it’s so good sprinkled on top
Let’s Get Messy: How I Actually Make Frozen Banana Snickers
- Peel the bananas and slice them down the middle lengthwise, then cut those bits in half if you want smaller portions. Sometimes I just slice rounds if I’m in a bite-sized mood.
- Spread a thick layer of peanut butter on one half of each banana. (This step’s dangerous—half of it has a habit of going on toast because, whoops, distractions.)
- Drizzle with a bit of honey or maple if you like things extra sweet. Then sprinkle chopped peanuts on top—press them in a bit so they stay put. Smush the other banana half on top to make a ‘sandwich’ (it looks weird, but trust me, it all sorts itself out).
- Arrange your sandwiches on a tray lined with parchment. Into the freezer they go for at least 1 hour. Actually, I find it works better if you leave them a bit longer, but an hour is usually fine if you’re impatient or it’s sweltering.
- Right before you’re ready to dip, melt the chocolate (plus a teaspoon of coconut oil if you’ve got it) in a bowl over simmering water. Or zap it in the microwave 20 seconds at a time and stir, which is less fuss if you’re multitasking.
- This is where I usually sneak a taste—chocolate with peanut butter is the real dream team.
- Take your chilled banana sandwiches out and dunk them in the chocolate one at a time. Use forks, fingers, whatever. The coating doesn’t have to look perfect—my first batch looked like a chocolatey crime scene, still tasted ace.
- Sprinkle some flaky sea salt on top before the chocolate sets. Work quickly—it hardens fast on the cold bananas. Back onto the tray, then into the freezer for 20 more minutes or so. After that, you’re good to go!
Little Truth Bombs I Wish I’d Known Earlier
- If you use overripe bananas, the inside gets almost caramel-y once frozen. Not everyone loves that texture, but I’m obsessed.
- Don’t overthink the chocolate quality—some days I’ve raided Easter egg leftovers and it still worked.
- Once I tried drizzling more honey on top before freezing. It looked cool, but made a sticky mess. Maybe don’t bother.
Things I’ve Tried (and, Uh, One That Was a Flop)
- With sunflower butter: Not bad, if peanuts are a no-no. More earthy than sweet, but my friend Tom loved it.
- Rolled in Rice Krispies: Crunchier, fun for kids. They go a bit soggy if you freeze them too long though.
- White chocolate: Not my fave but my little sister swears by it; I find it a bit tooth-achingly sweet, but hey, each to their own.
- With granola in the filling: Meh. It got oddly chewy—probably won’t do that again.
Tools I Use (But You Can Make Do Without, Honestly)
- Baking sheet—if you don’t have one, a large plate lined with cling film works just fine (I’ve done it a dozen times)
- Sharpish knife
- Microwave-safe bowl for melting
- Forks or two spoons (kitchen tongs are overkill, but use if you’re fancy)
Keeping Them Fresh (Not That They Ever Last Long!)
Technically, these Frozen Banana Snickers will keep in an airtight tub in the freezer for 5 days or so. In my house that’s theoretical—if they make it 48 hours, that’s miraculous.
Stack ’em between layers of baking parchment to stop them sticking. If you forget and they freeze into a lump, just whack them on the counter for 2 mins. Job done.
How I Actually Serve Them
I love these straight out the freezer with strong coffee, or—if my mate Amanda comes over—crumbled over vanilla ice cream for an epic sundae. Sometimes we sneak a few into a lunchbox for a barbecue at the park and they barely make it there.
Lessons Learned (Or: My Pro Tips After, Uh, Messing Up a Few Times)
- I once tried to skip freezing before dipping in chocolate—total disaster. Banana mush in the bowl. Freeze them hard first!
- Don’t pour all the chocolate at once, especially if your kitchen is hot. It can seize. Just do it in smallish batches.
- If you use crunchy peanut butter, chop your peanuts smaller. Otherwise you get weird lumpy bits poking through. Learned that one the messy way.
Wait, Are Bananas Supposed to Go That Color?
Real questions people asked me (well, emailed, but same thing):
- Q: The bananas turned a little brown after freezing. Did I do something wrong?
A: Nope, that happens sometimes! Tastes the same; if it bugs you, a quick lemon juice dab before freezing helps. But honestly, chocolate covers it up. - Q: Can I use sunbutter instead of peanut butter?
A: Absolutely. Or wowbutter. Sunbutter is actually lush with dark chocolate, in my opinion. - Q: Does it taste like an actual Snickers bar?
A: Good question! Kind of, but it’s fruitier and not as sticky. If you want it more caramel-y, check out this super easy homemade caramel sauce (I sometimes drizzle a bit inside for extra drama). - Q: Is it vegan?
A: If you use dairy-free choc and maple syrup, 100% plant-based. Here’s a nice little guide on vegan chocolate options for more info. - Q: Can I double this?
A: Oh yeah, and you probably should. People eat three at a go—and if you’re me, you’ll want leftovers (for breakfast…maybe).
Anyway, that’s my spiel on Frozen Banana Snickers. If you try them, let me know how it goes—or if your dog gets suspiciously interested in the kitchen, share the chaos. And seriously, try hiding one at the back of the freezer for a surprise treat later. Or don’t, and bask in your popularity instead.
(If you want to get properly nerdy about freezing bananas, this Food Network guide is way more thorough than I’d ever be.)
Ingredients
- 3 large ripe bananas
- 6 tablespoons creamy peanut butter
- 1/3 cup roasted salted peanuts, chopped
- 1 1/2 cups dark or semi-sweet chocolate chips
- 2 teaspoons coconut oil
- 2 tablespoons caramel sauce (optional)
- Pinch of sea salt
- 1/4 cup mini chocolate chips (optional)
Instructions
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1Line a baking sheet with parchment paper. Peel and slice bananas in half crosswise, then carefully cut each piece lengthwise to create 12 halves.
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2Spread about 1/2 tablespoon of peanut butter onto one side of each banana half. Sprinkle chopped peanuts evenly over the peanut butter.
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3If desired, drizzle a little caramel sauce over the peanuts, then place the other banana half on top to create a sandwich. Gently press together.
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4Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second increments, stirring until smooth.
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5Dip each banana sandwich into the melted chocolate, coating fully. Place on the prepared baking sheet. Sprinkle with sea salt and mini chocolate chips, if using.
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6Freeze the banana snickers for at least 1-2 hours, or until fully set. Enjoy straight from the freezer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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