So Here’s the Story on These Frozen Banana Snickers
Okay, real talk: the first time I made these, I was, like, two steps away from just eating peanut butter out of the jar and pretending it was dessert. But then, I remembered seeing something about frozen banana “Snickers” on a blog (maybe this one: Minimalist Baker dates version?) and figured, why not? Anyway, long story short, the dog ended up with a smear of chocolate on his nose, my kitchen was basically a disaster, but the result? So worth it. Even my little brother, who claims to hate bananas, scarfed down three before I could stop him.
Why You’ll Love This (Or At Least, Why I Do)
I whip up these frozen banana Snickers when I want something sweet but am also trying (not always successfully) to be a bit healthy. My family goes crazy for them because they’re cold, crunchy, and sort of feel like a candy bar, but—here’s the magic—they don’t weigh you down like an actual Snickers. (I tried skipping the nuts once because I was out, but honestly, it really needs that little crunch, you know?) Oh, and if you have impatient kids, this is basically a win-win since they can help and make a mess with you.
What You’ll Need (and How I Actually Make Substitutions)
- Bananas – Fresher is better, but I’ve used those spotty ones, too. The riper they are, the sweeter. I sometimes use plantains when I’m feeling wild, though they’re not quite as creamy.
- Peanut Butter – I go for natural, but my partner swears by the cheap, sugary kind. Almond butter works, too, or this one time I tried Justin’s hazelnut spread and wow. Not low cal, but amazing.
- Chocolate chips (dark or semi-sweet) – I use whatever’s within reach. If you’re feeling fancy, melt a bar instead of chips. My grandma insists on Cadbury, but Hershey’s works fine.
- Crushed nuts – Peanuts are classic, but you can swap in walnuts, cashews, or even a mix if you’re cleaning out the pantry. I tried pistachios once, and it was… interesting.
- Pinch of flaky sea salt (optional) – I forget this half the time, and it’s still good, but when I remember? Chef’s kiss.
How I Actually Make ‘Em
- Peel your bananas and slice each one in half lengthwise, then again across the middle—so you get four pieces per banana. Or just chop however you want if you’re not into rules.
- Spread a layer of peanut butter on each slice. Be generous, but not so thick it squishes out the sides (unless you like licking your fingers, which I do—don’t judge).
- Sandwich two slices together so you’ve got a peanut butter “banana sandwich.” Place them on a baking sheet lined with parchment or, if you ran out like me last week, just use foil and hope for the best.
- Stick ’em in the freezer for 20–30 minutes. (This is where I usually forget about them and wander off to do something else.)
- Meanwhile, melt your chocolate. I use a microwave—30 second bursts, stirring each time. If you like doing it over a double boiler, go for it. Just don’t burn it, or the whole kitchen will smell weird for days. Stir in a tiny bit of coconut oil if you want it smoother, but honestly, it’s optional.
- Take your frozen banana sandwiches out and dip (or spoon) chocolate over each piece. I find dipping is messy but fun, like finger painting for grown-ups. Sprinkle crushed nuts on top before the chocolate hardens. Add a tiny pinch of salt if you want.
- Back to the freezer they go—just until the chocolate sets. Usually another 20 minutes, but I’ve eaten them half-melty, too, and they’re still good.
Notes (Straight from My Messy Kitchen)
- The riper the banana, the sweeter the end result—but too ripe and it turns to mush, so there’s a sweet spot (pun intended).
- I once tried using honey instead of peanut butter. Total disaster; everything slid off. Don’t recommend.
- If you forget the parchment, run a butter knife under hot water to unstick them from the pan. Works a treat!
Variations I’ve Experimented With
- Drizzled a little caramel over the top once—delicious, but way messier. Not exactly low cal, though.
- Tried almond butter and maple syrup for a vegan twist, which actually tasted pretty awesome.
- Pro tip: I tried rolling them in shredded coconut once, but it all fell off. Not my best idea.
Equipment (And What to Do If You Don’t Have It)
- Baking sheet – A plate works if you’re doing a small batch (which, let’s be real, never happens in my house).
- Parchment paper – But foil or even cling film in a pinch (just don’t use wax paper; I learned that the hard way).
- Microwave or small saucepan – For melting chocolate; if you don’t have either, sit the bowl of chocolate on a pot of just-boiled water and stir.
Storing Your Banana Snickers (If They Last That Long)
Pop them in an airtight container in the freezer. They’ll keep for about a week, though honestly, in my house it never lasts more than a day! Sometimes I find a stray piece hidden in the back, which is always a delightful surprise—like edible treasure.
How I Like to Serve These (And My Family’s Weird Traditions)
I love serving these straight from the freezer on a hot afternoon, but my cousin likes to let hers thaw for five minutes (she says it tastes more like real Snickers that way—maybe she’s right?). Sometimes we sprinkle extra nuts on top, sometimes a little cinnamon if we’re feeling fancy. If we’re having friends over, I’ll pile them up on a plate and pretend I’m some kind of dessert genius.
Pro Tips (Learned the Hard Way)
- Don’t try to dip warm bananas in chocolate. I did once, and everything slid right off. Lesson learned!
- If you’re impatient and try to skip the second freeze, you’ll just end up with chocolate all over your hands. Fun, but messy.
- I always make extra because, on second thought, they disappear faster than I expect.
FAQ (Because People Actually Ask Me These Things)
- Can I use almond butter instead of peanut butter? Yup, and cashew butter too. Actually, I think almond is a bit nicer, but my partner disagrees.
- Do you have to melt the chocolate in a microwave? Nah, just use a small pot on the stove or even a hairdryer (kidding, don’t do that—unless you’re desperate?).
- Can you use frozen bananas? I tried once, but they got too mushy when thawed. Fresh is best, trust me.
- How big should the banana pieces be? However you like! I tend to make them smaller for the kids, but sometimes I just leave them huge because I can’t be bothered.
- Any way to make these dairy free? Sure thing—just check your chocolate chips (some are vegan, like Enjoy Life).
If you give this a go, let me know how it turns out. Or if you discover a better way, for the love of snacks, please share—I’m always looking to improve my dessert game. Happy snacking!
Ingredients
- 3 medium ripe bananas
- 6 tablespoons natural peanut butter
- 100 g dark chocolate (at least 70% cocoa), melted
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons chopped almonds
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon coconut oil (for melting chocolate)
- Pinch of sea salt
Instructions
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1Peel the bananas and slice each banana into thirds, creating 9 pieces in total. Then, slice each piece lengthwise to create two halves per piece.
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2Spread about 1 teaspoon of peanut butter onto one half of each banana piece, then sandwich with the other half.
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3Place the sandwiched banana pieces on a parchment-lined tray and freeze for at least 1 hour until firm.
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4Melt the dark chocolate with coconut oil in a microwave or double boiler until smooth. Dip each frozen banana sandwich into the chocolate to coat.
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5Sprinkle chopped peanuts, almonds, and a pinch of sea salt over the chocolate-coated bananas. Drizzle with honey or maple syrup if desired.
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6Return the coated banana snickers to the freezer for at least 30 minutes, or until the chocolate is set. Serve frozen.
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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