Frozen Banana Snickers
Okay, real talk — if you’d told teenage me that someday I’d be freezing bananas and turning them into chocolatey, peanut-buttery, mock-Snickers bars, I probably would’ve laughed (or shrugged, honestly). But here we are! My first attempt was a total mess — chocolate everywhere, the dog licking the floor — but nobody in the house cared; the whole batch vanished in about an hour. Now, whenever we’ve got bananas turning a bit spotted (and let’s face it, that’s most weeks), this is my favourite thing to whip up. Plus, it’s one of those snacks that sort of tricks you into feeling virtuous… until you eat six in a row. Oops.
Why I Keep Making These Over and Over
I make these trusty frozen banana Snickers when we’re craving something sweet but it’s too hot to turn on the oven (which is most of the summer here in Sydney). My family goes absolutely bonkers for them because, well, they’re like eating a Snickers but colder, a bit healthier, and you don’t have to share. Actually, I think it’s the only way my nephew will eat fruit — and for that I’m grateful (mostly).
Plus, I tried a couple of wonky shortcuts at first (microwaving the chocolate? Never again, mate) but I reckon I’ve nearly cracked the code now.
What You Need (and What You Can Sub In)
- 3 ripe bananas (not mushy though; if they smell a bit bananas-bready, it’s probably too late. My aunt swears by Lady Fingers, but Cavendish is fine.)
- About half a cup peanut butter (crunchy, smooth, whatever’s knocking around. Almond butter works, but it’s a different vibe)
- 1/2 cup roasted peanuts (salted or unsalted, I’m not fussy. One time I tried cashews — pretty fantastic actually)
- 1 cup chocolate chips or any chocolate you fancy (sometimes I just break up a block of cheap dark choc, and nobody complains)
- 1 tbsp coconut oil (optional — I use it if I remember, helps with melting but it’s not essential. Butter will do in a pinch; my gran probably wouldn’t notice)
- Pinch of flaky salt (not required, but if you want to be fancy… I do, when I remember)
How I Throw These Together
- Line a baking tray with parchment or wax paper. Don’t skip the paper, or, trust me, they’ll weld themselves to the tray and you’ll be chipping frozen banana off for days.
- Peel the bananas, slice each into thick coins (like, 2cm? I don’t measure, just eyeball it). Pair ’em up into little banana sandwiches.
- Spread peanut butter on one half, top with a peanut or two, then squish another slice on top to make a sort of chunky sandwich. This is the part where I usually eat a couple — for quality control, obviously.
- Pop all the little sandwiches in the freezer for 20-30 mins, just until they’re a bit firm. Sometimes I forget them for an hour; doesn’t seem to hurt.
- Melt the chocolate with the coconut oil, either in 20-second bursts in the microwave (stir aggressively or you’ll get sad, lumpy chocolate) or over a double boiler if you’re feeling proper. One day I’ll buy a fancy melting bowl, but for now it’s just two pots stacked together.
- Take the bananas out of the freezer, dip each sandwich into the melty chocolate (use two forks, or fingers if you like cleaning chocolate from under your nails later. It’s sincerely worth it). Place them back on the tray. If you’re adding salt, sprinkle it now. Don’t worry if the chocolate coats a bit lopsided — the messier, the better.
- Return everything to the freezer until the chocolate’s hard, maybe 20 mins. Or longer if you forget them again, which I seem to do more often than not. They’re good rock hard or a little soft — it’s your journey.
I Learned These Little Things The Hard Way
- If you let the bananas freeze for hours before dipping, they’ll crack the chocolate. Not that anyone in my house seems to care, but still.
- I’ve tried using sunflower butter for a friend once — not my cup of tea, but hey, it works. Cashew butter melts a bit too runny, actually.
- If you DON’T line your tray, prepare for banana-cement. Don’t ask.
Swaps & Experiments (Some Good, Some Questionable)
- Sliced strawberries instead of bananas? Tasted decent, but didn’t give the same fudgy feel. Probably wouldn’t do again.
- White chocolate dip instead of dark — looks cute, tastes pretty sweet (maybe too sweet for me, but my mate Annie loved ’em).
- Drizzle a bit of caramel over the top before freezing if you want to go all out. Messy, yes; delicious, also yes.
Equipment I Actually Use
- Baking tray (“sheet pan” if you want to sound fancy)
- Parchment or wax paper
- Microwave or double boiler for melting choc (or just a bowl over a pot of water, which is what I do half the time since my microwave’s acting up)
- If you don’t have a freezer… honestly, just eat them straight after dipping. It’s fine. Or borrow the neighbour’s? Not judging.
How I Store These (for As Long As They Last)
If you have leftovers (ha!), store the Snickers in an airtight tub in the freezer. They’ll hang around for a week or two, but honestly, in my house they last a day if I’m lucky. Sometimes less, depending how sneaky my partner is.
Ways We Like to Serve ‘Em
I like to plonk a few on a plate after dinner and let everyone fight over them. My cousin dunks them in hot coffee — not sure how I feel about that, but it’s a talking point. Oh, and Saturday afternoons watching footy… these disappear in minutes. You could even chop them up over some vanilla ice cream. (Now I’m hungry again…)
What I Wish I’d Known (Pro Tips, Hard-Won Wisdom)
- Don’t try to rush the chocolate melting; I once did and got sad, grainy choc lumps. Slow and steady wins this race.
- Actually, I find it works better if you don’t overstuff the peanut butter — it oozes out everywhere, good luck cleaning your freezer after that.
- And parchment really is your best friend here. Wax paper’s fine too, but foil? Not so much. Learned that the sticky way.
Questions People Keep Asking Me
Q: Can I make these nut free?
Yup! Just skip the peanuts and use sunflower butter, though I will say the taste is a bit different (for better or for worse). My friend swears by this brand but any should do the trick.
Q: Do I need fancy chocolate?
Not at all! I’ve tried with the stuff from Aldi and the leftovers from Easter baskets; it all works fine. Just don’t use baking chocolate — it’s way too bitter, or maybe that’s just me.
Q: Can I use frozen bananas FROM the get-go?
Ah, I’ve tried (was trying to save time) but they went watery and weird. The texture’s just not right. Start with fresh — it’s worth it.
Q: How do I get the chocolate to coat evenly?
Don’t fret if it’s patchy, really! That’s half the charm. But if you’re after picture-perfect, check Sally’s guide here (she’s way more methodical than me).
Q: Are these actually healthy?
Mmm, they’ve got fruit and nuts, which makes me feel good, but there’s chocolate too… I say everything in moderation! Even moderation (sometimes).
Honestly, even if you make a total mess of these (which I’ve done… more than once), folks will still eat them up. And if you’re looking for other wacky banana ideas, I once got lost on this list — so many things you can do when your fruit bowl gets out of hand.
Ingredients
- 3 large ripe bananas
- 1/2 cup creamy peanut butter
- 1/3 cup roasted salted peanuts, chopped
- 1 1/2 cups dark chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup caramel sauce (optional)
- Sea salt flakes, for garnish
Instructions
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1Line a baking sheet with parchment paper. Slice bananas into 1/2-inch thick rounds.
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2Spread a small amount of peanut butter onto half of the banana slices, then top each with a second banana slice to make sandwiches.
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3Press chopped roasted peanuts onto the sides of each banana sandwich. Drizzle with caramel sauce if desired.
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4Freeze the banana sandwiches for at least 30 minutes or until firm.
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5Melt dark chocolate chips with coconut oil until smooth. Dip each frozen banana sandwich into the chocolate to fully coat, then place back on the baking sheet.
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6Sprinkle with sea salt flakes and freeze for 10-15 minutes, or until the chocolate has 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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