Save My youngest daughter came home from camp last summer raving about frozen banana treats they'd made. She kept talking about this magical chocolate bark her counselor whipped up, so of course we had to recreate it in our kitchen. The first time we made it, we used chocolate chips that didn't melt quite right and the kids ate it before it fully froze anyway. We've perfected our technique since then, and this version has become the most requested summer treat in our house.
Last summer we had a heatwave during our neighborhood block party and I'd completely forgotten to contribute anything. I whipped this up in a panic while everyone else was setting up their elaborate dishes. People kept asking where I'd bought it, and when I explained it was just bananas and chocolate, they looked at me like I was hiding some secret technique. Now I'm known as the frozen bark lady, which is a title I'll happily accept.
Ingredients
- 3 ripe bananas: They should be yellow with some brown spots but not completely mushy or black since you need clean slices
- 200 g dark chocolate: I've learned the hard way that spending a little more on good chocolate makes an enormous difference here
- 2 tbsp chopped roasted almonds: You can use raw nuts and toast them quickly in a dry pan if that's what you have
- 2 tbsp unsweetened shredded coconut: The sweet kind works too but I prefer how the unsweetened version balances the dark chocolate
- 2 tbsp mini chocolate chips: Totally optional but my kids insist these are necessary
- 2 tbsp freeze-dried raspberries: The tart pop against all that creamy chocolate is unexpected and wonderful
- Pinch of flaky sea salt: Don't skip this it's what makes everything taste intentional and finished
Instructions
- Prep your pan:
- Line a baking sheet with parchment paper making sure it lies flat without too many wrinkles or your bark will freeze with weird ridges
- Slice the bananas:
- Cut them into even rounds about a quarter inch thick so they freeze at the same rate
- Layer the fruit:
- Arrange the banana slices in a mostly single layer letting them slightly overlap like scales to form a solid rectangle
- Melt the chocolate:
- Use short bursts in the microwave stirring obsessively between each one until it's glossy and smooth
- Spread the chocolate:
- Pour it over the bananas and gently coax it into an even layer with a spatula trying not to disturb your banana arrangement too much
- Add the toppings:
- Scatter everything over the chocolate while it's still wet working quickly so everything actually sticks
- Freeze until firm:
- Give it at least two hours though I've left it overnight and it was perfectly fine
- Break into pieces:
- Use your hands to snap it into rustic shards or a knife if you want more uniform pieces
Save This bark showed up at our annual cookie exchange last year as the only non-cookie item and it disappeared first. One of my neighbors texted me the recipe the next day saying her kids had requested it for their birthday party instead of cake. There's something about the combination that feels special enough for celebrations but simple enough for a Tuesday afternoon.
Make It Your Own
I've made endless versions of this depending entirely on what's in my pantry. Sometimes it's just salted chocolate and bananas which is honestly perfect on its own. Other times I've used crushed pretzels or chopped dried apricots or a swirl of peanut butter that I drop in little dots over the chocolate before freezing.
Serving Strategy
This needs to be served straight from the freezer because the texture changes as it warms. I transfer pieces to a pretty plate but keep the rest on a baking sheet in the freezer so people can help themselves. It's also remarkable how something so simple feels elegant enough to serve after a dinner party but casual enough for movie night.
Storage Secrets
Once you break it into pieces store it flat in an airtight container between layers of parchment paper. It keeps beautifully for at least two weeks though it has never lasted that long in my house. The texture is best in the first week but even after that it's still pretty terrific.
- Let it sit on the counter for about thirty seconds before serving so it's not rock hard against your teeth
- Use a sharp knife dipped in hot water if you need clean straight edges for a special occasion
- Double the recipe because it will disappear faster than you expect
Save There's something so satisfying about breaking food into pieces with your hands instead of cutting it. This bark has become my go-to when I want to make something that feels indulgent but comes together in the time it takes to brew a pot of coffee.
Kitchen Questions
- → How do you prevent bananas from browning?
Use ripe but firm bananas and slice them just before layering. Freezing helps retain their fresh appearance and texture.
- → What alternatives exist for almond toppings?
Walnuts, pecans, or hazelnuts can replace almonds for varied crunch and flavor profiles.
- → How can I melt chocolate without burning it?
Melt chocolate in short bursts in a microwave or use a double boiler over simmering water, stirring frequently for smoothness.
- → Are there vegan-friendly topping options?
Yes, confirm mini chocolate chips are dairy-free and choose toppings like nuts and shredded coconut to keep it vegan.
- → How long should this treat be frozen?
Freeze for at least 2 hours until the chocolate layer is completely firm and ready to break into pieces.