These frozen chocolate banana bites are a fun, bite-sized treat made with three delicious layers. They’re loaded with chocolatey goodness and are secretly full of protein and healthy fats to keep you full. Gluten and nut free, too!
This Frozen Chocolate Banana Bites recipe is sponsored by SunButter. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
If you’re anything like me you’re always looking for ways to make slightly healthier homemade treats. Of course, my edible cookie dough is always a hit. But I wanted something a little more portable like a peanut butter cup without sacrificing the delicious cookie-like taste.
That’s where these chocolate frozen banana bites come into play! Made with three layers, they have all the no-bake cookie dough deliciousness but are made even better with the addition of a sweet yogurt layer, chocolate, and bananas.
Made in a muffin tin, they’re bite-sized, perfectly poppable, and so easy to create!
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Chocolate Banana Bites Ingredients and Notes
Oatmeal Cookie Dough Layer
- Oat flour - This forms the base of the “dough,” holding all the ingredients together.
- SunButter - SunButter's creamy sunflower butter provides a creamy texture and adds hints of "nutty" flavor without the nuts. This combined with the vanilla is what gives the bite a delicious cookie dough taste.
- Honey - This is how we sweeten the mixture without the need for refined sugar. Use maple syrup, if preferred.
- Vanilla extract - Use a high-quality vanilla extract to add a hint of vanilla flavor and enhance the cookie dough taste.
- Chocolate - Use your favorite chocolate bar, and chop it into pieces to create chocolate chip cookie dough. I prefer dark chocolate, but milk chocolate also works. Use dairy-free chocolate if you need these frozen chocolate covered banana bites to be dairy-free.
- Sea salt - This helps enhance the flavor of the rest of the ingredients.
Yogurt Layer
- Greek yogurt - I use 0% plain Greek yogurt. It has a thicker consistency than a higher-fat yogurt. Because we add the fat back into it with the SunButter, it tastes delicious in these bites. Regular yogurt will work fine, too. It just may be a little thinner. Use a plain flavored yogurt or you can use a vanilla-flavored yogurt, and skip the vanilla extract.
- SunButter - This adds a delicious nutty taste that pairs well with the cookie dough layer.
- Honey - Again, this helps sweeten the mixture, balancing some of the tang of the yogurt. Substitute maple syrup if preferred.
- Vanilla extract - This adds a subtle, sweet vanilla flavor and enhances the taste of the rest of the ingredients.
To Assemble
- Chocolate - Use the same chocolate you used for the cookie dough layer to create a cohesive taste.
- Bananas - Look for bananas that are ripe without being soft like you would need for banana bread. We want them to be firm enough to hold their shape!
- Flaky sea salt - Sprinkled on top, this provides the perfect balance of sweet and salty flavors.
How to Make Frozen Chocolate Banana Bites
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Prepare the oatmeal cookie dough layer. Mix the oat flour, SunButter, honey, vanilla, chopped chocolate, and sea salt in a bowl until well combined.
Step 2: Prepare the yogurt layer. Mix the Greek yogurt, SunButter, honey, and vanilla extract in a separate bowl until well combined.
Step 3: Melt the chocolate. Heat the chocolate in a double boiler over very low heat until melted.
Step 4: Create the first layer. Line a mini muffin tin with mini liners. Add about one teaspoon of the melted chocolate to the bottom of each liner.
Step 5: Add the cookie dough. Scoop about one teaspoon of the cookie dough into a ball. Then, flatten it like a disc, and place it in one of the muffin liners. Repeat, filling each muffin liner.
Step 6: Add the yogurt layer. Use a ½ tablespoon measuring spoon to dollop the yogurt into each muffin liner over the cookie dough. Place banana slices on top of the yogurt in each liner.
Step 7: Top the banana bites. Use the remaining melted chocolate to cover the tops of the bananas, and fill each liner to the top. Then, sprinkle coarse sea salt on top of each bite.
Step 8: Freeze. Transfer the muffin tin to the freezer for at least 30 minutes or until the chocolate is firm and set. Enjoy!
Expert Tips
- Use ripe bananas that are soft but not mushy.
- Don’t slice the banana coins too thin, or they’ll fall apart! About a ½ inch is perfect.
- Allow plenty of time for the chocolate frozen banana bites to cool and set. Otherwise, they’ll crumble and fall apart.
Flavor Variations
- Swap the SunButter with any other nut or seed butter you like best such as peanut butter, almond butter, or cashew butter.
- Use white chocolate for the cups.
- Swap the bananas with blueberries, raspberries, or strawberries.
- Add mix-ins like chopped nuts, coconut flakes, or sprinkles for extra flavor and crunch.
How to Store
Store the frozen banana bites in the freezer in an airtight container or bag for up to 3 months. Or, if you prefer softer bites, store them in the fridge once the chocolate has set. They’ll stay fresh for up to 1 month.
For more sweet treats, check out my:
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Recipe
Chocolate Banana Bites
Equipment
- 2 Mixing Bowls
- 1 Double Boiler
Ingredients
For the oatmeal cookie dough layer
- ⅓ cup oat flour
- 3 tablespoon SunButter - creamy
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 3 tablespoon chocolate - chopped
- ⅛ teaspoon sea salt
For the yogurt layer
- ⅓ cup greek yogurt
- 3 tablespoon SunButter - creamy
- ½ tablespoon honey
- 1 teaspoon vanilla extract
To assemble
- 16 oz chocolate
- 2 bananas - ripe and sliced into ¼ inch coins
- Coarse sea salt
Instructions
- Prepare the oatmeal cookie dough layer in a small bowl by mixing together the oat flour, SunButter, honey, vanilla, chopped chocolate, and sea salt until well combined; set aside.⅓ cup oat flour, 3 tablespoon SunButter, 1 tablespoon honey, 1 teaspoon vanilla extract, 3 tablespoon chocolate, ⅛ teaspoon sea salt
- Prepare the yogurt layer by mixing together the greek yogurt, SunButter, honey, and vanilla extract until well combined; set aside.⅓ cup greek yogurt, 3 tablespoon SunButter, ½ tablespoon honey, 1 teaspoon vanilla extract
- Melt the chocolate in a double boiler over very low heat until melted; set aside.16 oz chocolate
- Line a mini muffin tin with mini liners. Add about 1 teaspoon of the melted chocolate into the bottom of each liner.
- Scoop about 1 teaspoon of the cookie dough into a ball, flatten like a disk, and place in each of the liners on top of the chocolate.
- Use a ½ tablespoon measuring spoon and dollop the yogurt into each muffin liner on top of the cookie dough layer.
- Place a banana coin on top of the yogurt layer of each liner.2 bananas
- Use the remaining melted chocolate to cover the tops of the banana and fill each liner to the top. Sprinkle some coarse sea salt on top of each.Coarse sea salt
- Place the muffin tin in the freezer for at least 30 minutes until the chocolate is firm and enjoy!
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