This frozen banana peanut butter chocolate bark is layered with sliced bananas, smooth peanut butter, and melted dark chocolate, then topped with crushed mini eggs as an Easter treat. Its a no-bake recipe that takes minutes to assemble and keeps in the freezer for 1-2 months.
A Quick Look At This Recipe
✅ Recipe Name: Frozen Banana Peanut Butter Chocolate Bark
🕒 Ready In: ~10 minutes prep + ~2 hours freezing
👪 Serves: 8
🍽 Nutrition: Approx. 160 calories, 3.5 grams protein, 3 grams fiber per serving
🥣 Main Ingredients: Banana, peanut butter, dark chocolate, coconut oil, mini eggs
🛠️ Equipment: Small baking sheet, parchment paper
This recipe has been circulating online for a while now, and I'm not sure who came up with the original, but I love this Easter version with crushed mini eggs on top. It's surprisingly refreshing when you bite into it cold from the freezer. The banana firms up, the peanut butter layer gets almost fudgy, and the chocolate shell on top snaps just right.
The good news is you can customize it for any time of the year. Feel free to swap the mini eggs for whatever toppings you have on hand, crushed pretzels, flaky sea salt, desiccated coconut, or chopped nuts all work really well.
And if you love no-bake treats like this one, my chocolate peanut butter protein balls and healthy rice krispie treats are other great options to have on hand this time of year.
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Key Ingredients
Bananas: Use large, ripe bananas.
Peanut butter: I use smooth peanut butter for easy spreading. If your peanut butter is very stiff I would melt it slightly in the microwave to make it easier to work with.
Dark chocolate: I use Lindt dark chocolate but you can use any good quality dark chocolate. You can also use milk chocolate if you prefer.
Coconut oil: I like to add a small teaspoon of coconut oil whenever I melt chocolate. It helps the chocolate melt more smoothly and gives the top layer a slightly glossy finish that sets well in the freezer.
Mini eggs: These are crushed and scattered on top. You can omit these if you like. Leave the bark as is or scatter something else on top. I also like the addition of chopped peanuts, chopped dates, desiccated coconut, flaky salt or pretzels.
Ingredient Substitutions
Nut-free: Swap the peanut butter for sunflower seed butter or tahini. The flavor will be a little different but the texture works just as well.
Dairy-free : Use a dairy-free dark chocolate in place of the regular Lindt. Most dark chocolates are naturally dairy-free but always check the label. Omit the mini eggs.
This recipe is naturally gluten free but I always recommend double checking any of your ingredients for any cross-contamination.
Expert Tips for Making This Recipe
Make sure the banana slices are touching: If there are gaps between the slices, the bark won't hold together when you break it. Press them close together and fill any gaps.
Freeze between layers: Try not to skip the first freeze after the peanut butter layer. If the banana and peanut butter aren't firm, the chocolate will slide right off when you pour it on.
Don't rush the chocolate: Melt it slowly in the microwave in short bursts. If you overheat chocolate it can seize up and go grainy, which makes it hard to spread. The coconut oil helps with this but slow and steady still wins here.
Add toppings quickly: Once the chocolate goes on, you've got a short window before it starts to set from the cold tray underneath. Have your toppings ready to go so you can scatter them on right away.
Cut while slightly thawed: Let the bark sit at room temperature for 2-3 minutes before cutting if you want cleaner slices. If it's straight from the freezer it can crack unpredictably.
Storage
Freezer: Store the bark in a freezer-safe airtight container or zip-lock bag with parchment between layers. It will keep for up to 1 month in the freezer.
Room temperature: This bark does not hold up at room temperature. The banana softens and the layers separate. Always keep it frozen and serve straight from the freezer.
Fridge: You can store it in the fridge for a short time (30-60 minutes) if you want it slightly softer, but the freezer is where it lives.
FAQ
No, it's not essential but it does help. A small amount of any neutral oil works as a substitute. It just helps the chocolate melt more smoothly and gives a slightly glossier finish.
Possibly but I would advise caution as frozen bananas are harder to slice cleanly and tend to become very soft as they thaw on the tray, which makes spreading the peanut butter difficult.
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📖 Recipe
Mini Egg Frozen Banana Peanut Butter Bark
Equipment
- parchment paper
- Baking tray
Ingredients
- 2 large ripe bananas
- 65 grams smooth peanut butter ¼ cup
- 100 grams dark chocolate roughly ½ cup chocolate chips
- 1 teaspoon coconut oil
- A handful of mini eggs roughly crushed
Instructions
- Line a small baking sheet with parchment paper. Slice your bananas into rounds and arrange them in rows on the parchment, making sure all the slices are touching and form a rectangle shape. This is your base layer.2 large ripe bananas
- Use a spoon to spread the peanut butter evenly over the banana slices, covering them fully. Place the baking sheet in the freezer for about 20 minutes to let the banana and peanut butter firm up.65 grams smooth peanut butter
- While you wait, melt your dark chocolate. Add the chocolate and 1 teaspoon of coconut oil to a microwave-safe bowl and heat in 20-30-second increments, stirring between each round.100 grams dark chocolate, 1 teaspoon coconut oil
- Remove the tray from the freezer. Pour or drizzle the melted chocolate over the peanut butter layer and use the back of a spoon or spatula to spread it into an even layer.
- Sprinkle the crushed mini eggs over the top while the chocolate is still wet so they stick. Place the tray back in the freezer for ~2 hours or until the chocolate is fully set.A handful of mini eggs
- Once set, remove from the freezer and break or cut into pieces. Serve straight from the freezer (do not store in the fridge).
- Tip: Run your knife under warm water before cutting for cleaner pieces.
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Notes
- Peanut butter tip: Use smooth, runny peanut butter for easier spreading. If yours is thick, microwave it for 15 to 20 seconds to loosen it before use.
- Banana slices: Make sure all slices are touching on the tray. Gaps between slices mean the bark will fall apart when broken.
- Toppings: Mini eggs can be swapped for any topping you like: flaky sea salt, desiccated coconut, chopped nuts, chocolate pretzels, or chocolate chips all work well.
- Add toppings quickly: Once the chocolate goes on, you've got a short window before it starts to set from the cold tray underneath. Have your toppings ready to go so you can scatter them on right away.
- Storage: Store in an airtight container in the freezer for 1-2 months.
- Serve straight from the freezer.
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