This post may contain affiliate links, meaning I can earn a small commission from items you purchase (at no cost to you).
When the chocolate craving hits, these frozen chocolate banana bites save the day. Imagine slices of naturally sweet banana filled with creamy almond butter, then dipped into silky dark chocolate that hardens into a snappy chocolate shell. They’re cool, rich, and a little chewy—like a mini ice cream sandwich, but made entirely from feel-good ingredients.
These bites are my answer to that daily question: “Can I eat healthy and still have dessert?” Absolutely. Keep a stash in your freezer right next to the Peanut Butter Fudge and you’ve got instant, portion-controlled treats that taste indulgent yet totally align with your wellness goals.
Save this Recipe for Later!
Enter your info below and I’ll send it straight to your inbox to save for later.
Table of Contents
Ingredients to Make Frozen Chocolate Banana Bites
While this recipe does take a bit of time for everything to freeze up properly, it’s actually super simple to make. You only need four ingredients for this freezer-friendly recipe:
- Bananas: Pick bananas that are yellow with a few freckles—sweet, but still firm enough to hold their shape. Too ripe and they’ll turn mushy once frozen.
- Almond Butter: Choose a drippy, natural version (just almonds and maybe sea salt). The nutty flavor pairs perfectly with chocolate. My go-to is Barney’s Almond Butter.
- Coconut Oil: A small spoonful helps melt the chocolate smoothly and creates that crave-worthy chocolate coating snap once frozen.
- Chocolate Chips: Go for dark or semi-sweet—the slight bitterness balances the banana’s natural sugars. Brands like Hu, Enjoy Life, or Guittard melt beautifully.
Choosing the Right Banana
Your banana choice affects the texture and sweetness of the bites. Firm bananas slice cleanly and freeze into a creamy—not icy—center. A quick 30-minute pre-freeze before filling makes them easier to handle and keeps the almond butter from sliding off when dipping.
Tip: If your bananas are a little too ripe, freeze the slices individually first, then assemble—this prevents a mushy mess.
Tips for Working With Chocolate
Working with melted chocolate can feel tricky, but a few simple tips make the process smooth and stress-free:
- Melt slowly: Use a double boiler or microwave in 15-second bursts, stirring between each round with a metal spoon until just melted. Overheating can scorch the chocolate fast.
- Work in batches: If your kitchen is warm, keep half the banana sandwiches in the freezer while coating the rest so they don’t soften.
- Use parchment paper: Set dipped bites on parchment or wax paper to prevent sticking.
- Freeze fast: Return the tray to the freezer right after dipping to lock in that perfect, crisp shell.
- Pro Tip: Use a fork to dip each banana bite for an even coating and cleaner fingers.
Best Type of Chocolate for Frozen Bananas
When it comes to frozen chocolate-covered bananas, the chocolate you choose makes all the difference. Go for quality over quantity—look for bars or chips made with cocoa butter (not palm oil) for the smoothest, most luscious melt.
• Dark Chocolate (60–70%) – Deep cocoa flavor that pairs beautifully with the natural sweetness of banana.
• Vegan Options: Enjoy Life, Trader Joe’s Dairy-Free Chips, or Hu Gems
• Sugar-Free Options: Lily’s Dark Chocolate Baking Chips
• Classic Choice: Guittard Semi-Sweet Baking Chips
Recipe Tips
- Slice bananas evenly—¼-inch thick works best for a good filling-to-chocolate ratio.
- If your nut butter is thick, whisk in ½ teaspoon coconut oil for a spreadable texture.
- Want cleaner layers? Assemble the banana “sandwiches” and freeze for 15 minutes before dipping.
- Store in a reusable freezer-safe bag or container for up to 2 months—though they rarely last more than a week!
Frozen Chocolate Banana Bites
Ingredients
- 2 bananas sliced
- 5 tablespoon almond butter
- 1 tablespoon coconut oil, unrefined
- 1 cup chocolate chips
Instructions
- Place banana slices on a parchment-lined baking sheet
- Top each banana with 1/2 teaspoon of almond butter
- Top with another banana slice to make "sandwiches"
- Freeze for 1 hour.
- Once bananas are frozen, melt coconut oil + chocolate chips in a small saucepan over low heat for 2-3 minutes or until completely smooth, stirring continuously. Remove from heat and allow chocolate to come to room temperature, about 5 minutes.
- Dip the frozen banana sandwiches in the chocolate, using a fork, until completely covered. Allow extra chocolate to drip off before setting back on baking sheet
- Place dipped sandwiches back in freezer for 1 hour, or until chocolate has set
Video
Helpful Tools
Notes
- Store in a freezer-safe container (up to 3 months) until ready to enjoy.
- You can use normal chocolate chips, if not vegan.
- Swap out almond butter for any nut, peanut or seed butter of your choice.
- Don’t be afraid to double the batch… these are gonna go fast!
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Frozen Chocolate Banana Variations
Once you master the basics, have some fun! Try these tasty spins:
- Peanut Butter Crunch: Use peanut butter and sprinkle crushed peanuts on top before freezing.
- Salted Almond Joy: Add shredded coconut inside and a light sprinkle of sea salt over the chocolate.
- Cashew Butter Caramel: Cashew butter’s buttery flavor makes these taste like chocolate-covered caramel bites.
- Nut-Free: Sunflower butter works great for allergy-friendly families.
- Extra Fancy: Drizzle melted white chocolate over the dark for a marbled effect or roll the freshly coated bites in finely chopped almonds or toasted coconut for extra texture.
- Bonus Tip: A light sprinkle of flaky sea salt right before freezing makes the flavor pop.
Common Questions
Yes! If you use the right ingredients, this snack can be both delicious and good-for-you. I choose almond butter with super simple ingredients (and no added sugar) as well as chocolate chips that are allergen friendly and also made with 100% real ingredients.
My recipe uses almond butter because it is both a healthy fat and flavorful option. Yet use whatever filling you want! Any kind of nut or seed butter can be used, just look at the ingredients to pick the best option for you.
The chocolate ‘sauce’ needs the coconut oil to create a shell-like casing. This helps them harden properly around the banana sandwiches as well as stay hard when taken out of the freezer.
After assembling, place the banana bites on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Then transfer them to a reusable freezer-safe bag or container for long-term storage. These stay fresh in the freezer for up to 2 months (if they last that long!).
Hi, if I can’t have coconut, do you know an alternative oil that can be used please?
I haven’t tried anything else (I love it with coconut oil so much!), yet you might be able to use macadamia nut oil— it has a low freeze point as well JC.
I am not normally a banana fan but if I eat them as a frozen snack… they good 🙂
Planning to make a huge batch of these to keep on hand in the freezer. It will make it so easy to grab a healthier dessert instead of processed junk. Thank you for this recipe!
Such a yummy dessert! Thanks for the fun recipe. 🙂
It’s our joy, Kim!
My carob bits would not melt, so I had to rummage around and found chocolate chips from my baking days. Not sure they were the same, but they are tasty. Any suggestions for melting carob?
These are excellent and easy. I used homemade hazelnut butter b/c it’s so good with chocolate, my favorite dark chocolate bar (melted), and adjusted the coconut oil accordingly. A toothpick worked well for dipping, with a fork to remove the toothpick after chocolate hardens (two alternating toothpicks work well). If doubling recipe, keep half of bananas in freezer while dipping the other half. Once they begin thawing they make a messier sandwich.
Love the tip about holding half of the bananas in the freezer while working with the first half. So glad you shared that kb! And oooooh hazelnut butter. Delish!
So so so good!!!!! 🙂
Perfect snack when you need “just something” at night – YUMMY!
I used almond butter.
This is so simple yet so genius, I love it! Will be making them (with peanut butter) for our road trip!
Love almond butter for these! Pro move, Christine!
I’ve made these before and they are AWESOME!!!! I second using Barney’s Almond Butter if you want it to be as creamy as possible. Thanks for putting these back on my radar– can’t wait to make them and have a quick treat in my freezer. 🙂
Do you think this would work with another fruit? I am not a fan of bananas… yet I like the idea of a chocolate covered frozen treat. I think anything with chocolate has potential. 🙂 I was thinking peaches or maybe even sliced strawberries… yet I’m not sure if the almond butter would work with them. What do you think before I give this a shot?
Awesome question, Sarah! I personally think strawberries would be amazing with the original recipe! If you’d like to try other fruits, yet are concerned about how almond butter would work, def switch it up to peanut, cashew or other nut butter instead. Be sure to come back and let us know which combos you tried and liked best!