Viral Chocolate Banana Bark: My Go-To Sweet Snack Recipe
How I Wandered Into Chocolate Banana Bark Fever
Alright so picture it—rainy Saturday afternoon, both my kids bouncing off the walls and a suspicious pile of bananas getting spotty on the counter. (Bananas seem to ripen just to spite me, I swear!) I’d seen this Viral Chocolate Banana Bark all over Instagram, you know, those weirdly perfect hands breaking apart glossy slabs of the stuff? I figured, why not give it a whirl and see what the fuss was about. I’ll be honest: the first attempt looked like what happens when toddlers try finger painting… with chocolate. But the taste? Oh my word. It’s the sort of thing you end up eating right off the tray standing over the sink—no shame.
Why I Keep Making This (Even When It Gets Messy)
I make this when I: a) have bananas threatening to go full fruit fly bonanza, b) crave something sweet and cold, or c) just need a win in the kitchen without actually baking. My family goes absolutely bonkers for this bark (especially when I double up on the peanut butter—you’ve gotta try it). Plus, it’s almost too easy, which is dangerous. The only real challenge? Not eating it all before it even sets. I did once try a “fancy drizzle pattern” with the chocolate; it mostly looked like a dog’s breakfast, but hey, tasted great.
The Stuff You’ll Need (And a Few Swaps I Use In a Pinch)
- 2-3 ripe bananas (if you really need to stretch the recipe, toss in an extra one—my Aunt Liz uses plantains, but I think that tastes odd, honestly)
- 200g dark chocolate (I sometimes just use chocolate chips, it saves chopping time—and if you’re feeling extra, milk or white chocolate totally works)
- 2 tbsp peanut butter (or almond butter, if you’re fancy; wow, even sunflower seed butter is not bad if allergies are a thing)
- A good sprinkle of sea salt (Maldon is posh, but regular table salt—just a tiny pinch—is fine, too)
- Handful of chopped nuts, coconut flakes, or honestly whatever’s hanging around in the pantry. I may have accidentally dropped a few M&Ms in once, zero regrets.
Let’s Do This: My Not-Quite-Perfect Directions
- Line a baking tray with parchment. Or foil, but parchment makes clean-up a breeze (especially if your chocolate leaks over the side like mine always does).
- Slice up those bananas into coins—maybe about as thick as a pound coin if you’re in the UK? Or just eyeball it; super thin and you’ll have banana mush. Arrange them in a big ol’ rectangle or any old shape, overlapping is fine, no need to get all perfectionist.
- Spoon drizzly lines of peanut butter all over the bananas. This is where I usually sneak a taste, honestly.
- Melt the chocolate in the microwave, 20-second blasts and lots of stirring, or use a double boiler if you’re feeling patient. Don’t rush or the chocolate seizes (trust me, I tried once—total heartbreak).
- Pour the melty chocolate all over the bananas and peanut butter. Try to spread it with a spatula but don’t stress if a little banana peeks out. It’ll all firm up, I promise.
- Scatter sea salt and whatever extras you fancy on top. Again, the kids go wherever their hearts desire with this step—sometimes it looks wild, in the best way.
- Pop the tray in the freezer. Walk away! It takes about 2 hours to fully harden, although, on second thought, I sometimes check after an hour if I’m feeling extra impatient.
- Once set, snap the bark into pieces. This is messy and delightful and never turns out how I expect. Don’t worry if it cracks weird, it tastes amazing.
Some Notes I Wish Someone Had Told Me
- If your bananas are super ripe, the bark can turn out a bit squishy. I sometimes pop it back in the freezer for 10 min before serving.
- Hot tip: If chocolate gets clumpy, add a tiny splash of neutral oil (I learned that the sticky way…literally).
- Actually, if you use crunchy peanut butter, the texture is even better. But smooth works; don’t stress it.
Wild Variations (And One I Won’t Do Again)
- I tried swirling in a bit of instant espresso powder once—ooo, gave it a proper kick!
- Swapped bananas for thinly sliced strawberries. Yummy, but strawberries go a bit icy, so not my fave.
- Tried drizzling caramel, but it made a sticky, impossible-to-break slab. Maybe just stick to chocolate and nut butters.
- Oh, and don’t bother with protein powder. It just made it taste like sad gym food.
‘Essential’ Tools—But Honestly, Improv Works
- Baking sheet (or the lid of a big Tupperware, if your trays have gone walkabout like mine did last week)
- Parchment paper (in a pinch, buttered foil isn’t awful, just a bit stickier)
- Microwave/bowl for melting chocolate—you can just use a saucepan and a heatproof bowl if you like the old school way
- Something flat for spreading chocolate (a spoon works, no need to get fancy)
How to Store This (If It Makes It That Far)
I keep leftovers (haha, as if that ever happens) in a container in the freezer—otherwise it gets melty. I’d say it lasts up to five days, but honestly, in my house it never lasts more than a day. If you’re packing it for lunch, wrap it up real cold or it just becomes puddle bark!
How We Like to Serve It (And One Odd Habit)
This is best straight from the freezer on a hot afternoon. Or—late night, paired with a cuppa tea (I know, sounds odd, but trust me, it’s lovely and keeps the chocolate from melting all over your fingers). My youngest dips hers in warm Nutella, which is next-level. And sometimes, we have it as a ‘breakfast treat’—don’t tell the health police!
A Few Of My Hard-Learned Pro Tips
- I once tried to cut the bark before it was fully frozen—don’t. It just turned to banana mush. Patience = better bark.
- If you start with a warm tray, the chocolate never sets right. Chill your tray first if your kitchen’s roasting!
- Be generous with the salt, but sprinkle at the very end, or it just sinks in and vanishes.
Your Questions, Answered (Mostly!)
- Can I make this Vegan? Yep! Use dairy-free chocolate and any nut or seed butter you love. Easy switcheroo.
- Does it get soft at room temp? Oh, you bet. It’s basically a cold snack. It’ll start to sweat and get sticky if you keep it out, so freezer is best. If you want something that holds at room temp, maybe check out Minimalist Baker’s bars.
- Can I make this nut-free? Totally, just skip nuts and try sunflower seed butter. It’s nice with tahini as well, even though my partner says it tastes ‘weirdly savory’. Your mileage may vary.
- What chocolate brand do you use? Honestly, whatever’s on sale! But if you want to splash out, Lindt melts smooth, and Aldi’s Fairtrade bars aren’t too shabby either. Read more about chocolate melting at Serious Eats.
- Any way to make it fancier? Sure! I’ve drizzled melted white chocolate as a top layer or added a sprinkle of crushed freeze-dried raspberries, which looks super posh for parties.
Anyway, let me know if you try it—I bet you’ll have to make a second batch. It’s that kind of recipe. Happy snacking!
Ingredients
- 3 large ripe bananas
- 200g dark chocolate, chopped
- 1/4 cup creamy peanut butter
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1 tablespoon coconut oil
- 1 tablespoon honey or maple syrup (optional)
- 1/4 teaspoon flaky sea salt
Instructions
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1Line a baking sheet with parchment paper and set aside.
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2Peel and slice the bananas into 1/4-inch rounds. Arrange the banana slices in a single layer on the prepared baking sheet, slightly overlapping to create a bark shape.
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3In a microwave-safe bowl, combine chopped dark chocolate and coconut oil. Microwave in 30-second bursts, stirring until smooth and melted.
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4Drizzle or spread the melted chocolate evenly over the banana layer, covering all the slices.
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5Warm the peanut butter in the microwave for 15-20 seconds until runny. Drizzle peanut butter over the chocolate layer, then sprinkle chopped almonds and walnuts on top.
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6Optional: Drizzle honey or maple syrup and sprinkle with flaky sea salt. Freeze for at least 2 hours or until the bark is set. Break into pieces and 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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