Viral Chocolate Banana Bark

This no-fuss treat layers creamy peanut butter over banana slices, then seals everything with a glossy dark chocolate top — a chilled, break-apart bark that’s perfect for hot afternoons, quick desserts, or a lunchbox sweet. It’s simple, mostly no-bake, and uses pantry-friendly ingredients, so you can pull it together in under an hour (plus freezing time). Read on for the technique, smart swaps, and storage tips so your chocolate banana bark comes out perfectly every time.

Why you’ll love this dish

This Viral Chocolate Banana Bark delivers crunchy chocolate, creamy peanut butter, and naturally sweet banana in each bite — but it’s the balance of textures that wins people over. The bananas stay cool and tender while the chocolate shell snaps; peanut butter ties everything together.

“I made this for a picnic and everyone asked for the recipe — it’s that addictive. So quick to assemble and tastes like a frozen banana candy bar.” — a satisfied tester

It’s ideal for:

• Kid-friendly snacks or after-school treats
• Quick make-ahead desserts for parties
• A lower-effort alternative to banana splits

If you enjoy other playful banana desserts, you might like this banana tempura recipe that also celebrates the fruit in a fun way.

Preparing Viral Chocolate Banana Bark

Before you start, here’s the simple flow so you know what to expect:

1. Slice bananas evenly and arrange on parchment so they touch to form a rectangle.
2. Spread drippy peanut butter over the banana layer and freeze briefly to firm.
3. Melt dark chocolate (optionally with a little coconut oil), pour over, then freeze until solid.
4. Flip, peel, and break into shards to serve.

This recipe is mostly assembly with two short freezing windows — you don’t need an oven, just a microwave or double boiler for the chocolate and a freezer.

What you’ll need

• 2 medium semi-ripe bananas — firm enough to slice without turning mushy
• 1/2 cup + 2 tablespoons drippy, creamy peanut butter (if yours is thick, warm 10–15 seconds)
• 1.5 cups dark chocolate chips (use good-quality chocolate for best flavor)
• 1 teaspoon coconut oil (optional — makes the chocolate shinier and easier to pour)
• Flaky sea salt — optional, for finishing

Notes/substitutions:

• Nut-free: swap peanut butter with sunflower seed butter.
• Dairy-free/vegan: ensure chocolate chips are vegan.
• If bananas are very ripe and soft, chill them first or use slightly underripe fruit to avoid excess moisture.

Step-by-step instructions

1. Line a medium-sized baking sheet with parchment paper. This prevents sticking and makes flipping easy.
2. Peel and slice the bananas into 1/3-inch thick slices. Slice on a slight angle if you prefer a more compact rectangle. Try to keep slices uniform so the layer freezes evenly.
3. Arrange the banana slices in a rectangular shape on the parchment. Make sure the slices are touching — that connection helps the bark hold together once frozen.
4. Spread the peanut butter evenly over the bananas to cover them completely. Use a rubber spatula for smooth spreading. If your peanut butter is stiff, heat it for 10–15 seconds in the microwave to soften.
5. Place the sheet in the freezer for 20 minutes to let the peanut butter set. This short chill prevents the banana from warming when you pour the melted chocolate.
6. After 20 minutes, melt the chocolate: put chips (and the optional 1 teaspoon coconut oil) in a microwave-safe bowl and heat in 30-second intervals, stirring between each until mostly melted. Stir thoroughly to melt remaining streaks — watch closely to avoid burning. Alternatively, melt over a double boiler.
7. Remove the banana-peanut butter layer from the freezer. Pour and spread the melted chocolate evenly over the top. Sprinkle flaky sea salt or other desired toppings now.
8. Return the bark to the freezer for at least 90 minutes, up to 2 hours, until the chocolate is fully set.
9. When set, remove from the freezer. Flip the sheet over and peel away the parchment; break the bark into large pieces. Serve immediately or store (see next section).

Short, clear actions and timing keep this recipe stress-free — the longest time is simply waiting for freezes to finish.

Best ways to enjoy it

• Serve chilled straight from the freezer for a firm chocolate snap and cool banana center.
• Create a dessert platter: place bark shards with fresh berries and a scoop of vanilla ice cream. For a chocolatey pairing, serve alongside small sandwich cookies like these chocolate blossom cookies.
• Cut into rectangles and wrap individually for grab-and-go snacks.
• Break into smaller pieces and sprinkle over bowls of yogurt or oatmeal as a crunchy topping.

Serving tip: let the bark sit 1–2 minutes at room temperature before serving if you want slightly softer chocolate for easier biting.

Storage and reheating tips

• Keep stored in an airtight container layered with parchment between pieces.
• Refrigerated: will last 3–4 days but will soften; chocolate may sweat once warmed.
• Frozen: best kept in the freezer for up to 1 month. Thaw briefly at room temperature for 5–10 minutes before serving.
• Don’t refreeze repeatedly — it degrades texture and flavor. If transporting, use an insulated cooler with ice packs to keep it firm.

Food safety note: because bananas are the main fresh component, treat the finished bark as a frozen snack. If left at room temperature for extended periods (over 2 hours), discard any leftovers.

Pro chef tips

• Use semi-ripe bananas (a touch of yellow with small brown speckles) — they’re sweet but still firm enough to slice neatly.
• Warm the peanut butter slightly rather than thinning with oil; too much oil can make the layer slippery.
• If chocolate seizes or becomes grainy, add a teaspoon of neutral oil (coconut or vegetable) and stir to smooth.
• For an ultra-smooth chocolate finish, tap the baking sheet lightly on the counter after pouring to release air bubbles.
• If you want perfectly even pieces, score the chocolate lightly with a knife after it’s semi-set (about 20–30 minutes into freezing), then finish freezing; the bark will break cleanly along those lines.

Creative twists

• Nut-free: swap peanut butter for sunflower seed butter and use nut-free chocolate.
• Fruit mix-ins: add thin slices of strawberry or blueberry scatterings before you pour the chocolate for a contrast in flavor and color.
• Spice it up: sprinkle a pinch of cinnamon or a few red pepper flakes on top for a spicy-sweet note.
• Crunch: top with crushed pretzels, toasted almonds, or puffed quinoa for added texture.
• Chocolate variations: use milk or white chocolate for a different sweetness profile; combine dark and white chocolate for marbled bark.

Common questions

Q: Can I use fully ripe bananas?
A: You can, but very ripe bananas are softer and release more moisture, which can make the bark soggy or cause the peanut butter layer to slide. If using very ripe fruit, chill the banana slices first and assemble quickly.

Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes. You’ll need 20 minutes of initial freezing plus 90–120 minutes to set after adding chocolate, so plan roughly 2–2.5 hours total (mostly hands-off freezing time).

Q: Can I make this ahead for a party?
A: Yes — freeze the fully set bark in an airtight container up to 1 month ahead. Thaw 5–10 minutes at room temperature before serving so it’s easy to bite without melting.

Q: Is coconut oil necessary when melting the chocolate?
A: No, it’s optional. Coconut oil makes melted chocolate a bit glossier and slightly more fluid for spreading, but good-quality chocolate chips will melt fine without it.

Q: Any allergy-friendly substitutes?
A: For nut allergies, try sunflower seed butter or soy nut butter. Make sure the chocolate is made in a nut-free facility if cross-contact is a concern.

If you want more quick and fun chocolate desserts to accompany this bark, check out similar treats and recipes in the dessert section of the site for inspiration.

Enjoy the easy, nostalgic combination of banana, peanut butter, and chocolate — a no-fail treat that’s as shareable as it is simple.

Chocolate Banana Bark

This easy treat layers creamy peanut butter over banana slices, topped with a glossy dark chocolate shell for a delicious frozen snack that’s simple to make and perfect for hot afternoons.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 2 hours hrs

Course Dessert, Snack

Cuisine American

Servings 8 pieces

Calories 150 kcal

Ingredients

  

Main Ingredients

• 2 medium semi-ripe bananas Firm enough to slice without turning mushy
• 1/2 cup creamy peanut butter If thick, warm for 10–15 seconds
• 2 tablespoons creamy peanut butter
• 1.5 cups dark chocolate chips Use good-quality chocolate for best flavor
• 1 teaspoon coconut oil Optional — makes the chocolate shinier and easier to pour
• to taste flaky sea salt Optional, for finishing

Instructions

 

Preparation

• Line a medium-sized baking sheet with parchment paper.
• Peel and slice the bananas into 1/3-inch thick slices.
• Arrange the banana slices in a rectangular shape on the parchment, ensuring they touch.
• Spread the peanut butter evenly over the bananas to cover them completely.
• Place the sheet in the freezer for 20 minutes.

Chocolate Layer

• Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until melted.
• Remove the banana-peanut butter layer from the freezer and pour the melted chocolate evenly over the top.
• Sprinkle with flaky sea salt or other desired toppings.
• Return the bark to the freezer for at least 90 minutes, until the chocolate is fully set.

Serving

• Once set, remove from the freezer and peel away the parchment.
• Break the bark into large pieces and serve immediately.

Notes

Store in an airtight container layered with parchment between pieces. Refrigerated lasts 3–4 days; frozen best kept for up to 1 month. Let sit at room temperature 1–2 minutes before serving for softer chocolate.

Keyword Banana Desserts, Chocolate Banana Bark, Easy Snacks, Frozen Treats, Peanut Butter Desserts