Chocolate Coconut Banana Bark
Chocolate Coconut Banana Bark is a sweet, no-bake treat that brings together the indulgent richness of dark chocolate with the tropical flavors of banana and shredded coconut. It’s simple, satisfying, and made with just a handful of wholesome ingredients.
Equipment
- Baking sheet or flat tray
- parchment paper
- Microwave-safe bowl or double boiler
- Spatula
- Knife for slicing bananas
- Freezer-safe container optional for storage
Ingredients
- 2 medium ripe bananas sliced into ¼ inch rounds
- 1½ cups dark chocolate chips or semi-sweet chocolate (9 oz)
- ¼ cup unsweetened shredded coconut
- 1 tbsp coconut oil optional, for smoother melted chocolate
- Pinch of sea salt optional, for topping
Instructions
- Prepare the tray: Line a baking sheet or flat tray with parchment paper.Arrange banana slices: Evenly place the banana slices in a single layer across the lined tray. Slightly overlap for a thicker bark or space out for thinner bark.
- Melt the chocolate: In a microwave-safe bowl or double boiler, melt the chocolate chips. If using a microwave, heat in 30-second intervals, stirring in between until smooth. Stir in coconut oil for a silkier texture.Pour and spread: Pour the melted chocolate over the bananas. Use a spatula to spread the chocolate evenly, covering most or all of the banana slices.
- Add toppings: Sprinkle the shredded coconut over the chocolate while it’s still warm. Add a pinch of sea salt if desired.Freeze: Place the tray in the freezer for at least 1 hour or until the bark is completely solid.
- Break and serve: Once set, remove from the freezer and break into irregular bark pieces using your hands. Serve immediately or store in an airtight freezer-safe container.
Video
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 24 g |
| Protein | 2 g |
| Fat | 13 g |
| Serving Size | ~50 g |
| Saturated Fat | 8 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 3.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
| Potassium | 260 mg |
| Fiber | 4 g |
| Sugar | 14 g |
| Vitamin A (IU) | 15 IU |
| Vitamin C | 4 mg |
| Calcium | 20 mg |
| Iron | 2.5 mg |
Cooking Tips
- Use ripe, but firm bananas to prevent mushiness.
- For a flavor twist, add chopped almonds or a drizzle of peanut butter before freezing.
- If the chocolate seizes (becomes grainy), add a teaspoon of coconut oil and stir gently.
- Freeze any leftovers in a single layer to avoid sticking.