Frozen Banana Snickers

The Tale of My Accidental Frozen Banana Snickers Obsession

You know those kitchen moments when a wild craving hits, but you don’t want to bake or turn on a stove—or maybe it’s just me. Anyway, that’s how I stumbled into the delicious, cold world of Frozen Banana Snickers. First time I made these, I was actually trying to copy something from the freezer aisle (you know the one with the slightly overpriced treats), but well, mine turned out wonky-looking and so much better. My nephew calls these “fridge bombs” and demands them at every family BBQ, so that’s destiny, I guess. Also, once forgot them in the freezer for two days. Not ideal. But, not the end of the world either.

Why You’ll Love Whipping These Up

I make these whenever the house feels too quiet, or someone is weirdly fussy for a sweet snack. My partner claims they’re “better than actual candy bars” (though, full disclosure, he says that about toast a lot, too). And—here’s the real kicker—there’s almost no mess unless you let the chocolate harden in the wrong place; believe me, cleaning frozen chocolate off a countertop is a wild goose chase. Oh, and if your kids (or, uh, yourself) think bananas are boring, this might just convert them. I mean, who can resist chocolate, peanut butter, and nuts all squished together with sweet frozen banana? Not me—especially not around 11 pm.

What You’ll Need (Substitution Rants Included!)

• 3 medium ripe bananas (not super spotty, but not green either—if you grab the too-ripe ones, they kind of become goo after freezing, though I still eat ’em)
• 6–9 tablespoons creamy or crunchy peanut butter (sometimes, I use almond butter when out of PB; honestly, anything nutty works, even sunflower seed spread if allergies are a thing)
• 100g to 150g chocolate chips or a chopped up chocolate bar (milk or dark, whatever was on sale; my grandma loved Cadbury but let’s be real, store brand is fine)
• 1–2 handfuls crushed peanuts or cashews (I swap in salted pretzels sometimes, and it’s… well, it’s its own thing)
• 2 tablespoons coconut oil (makes for shinier chocolate; but once I used olive oil… not the same, don’t recommend)
• Optional: drizzle of caramel sauce or honey, sprinkles, flaky salt for drama

How It All Comes Together (With Minor Chaos)

1. Peel the bananas and slice ‘em into chunky coins, maybe 1/2 inch thick (or honestly, however thick you like; perfection is overrated here).
2. Spread a little peanut butter on half the slices. Stack another slice on top to make banana sandwiches. This is where I always eat one—just to make sure the peanut butter tastes like peanut butter.
3. Pop those little sandwiches on a tray lined with parchment or whatever you’ve got, and shove them in the freezer for about 30–40 minutes. They need to firm up. If you forget and it’s an hour? That’s fine. If you remember after 15 mins — eh, close enough, just be gentle.
4. Meanwhile, in a heatproof bowl, melt the chocolate chips and coconut oil together. Microwave in short bursts (15-20 seconds) and stir, or use a double boiler if you’re feeling fancy. It’ll look weird and grainy if you overheat it, so I start slow.
5. Take your banana bites out, and dunk each one into the melted chocolate, covering as best you can. I usually use two forks for this dance. Immediately sprinkle crushed nuts on top, or pretzels if you’re living dangerously.
6. Park the whole tray back in the freezer. Give them 1–2 hours, or until fully set (I check at 30 mins, then again at 45, mostly out of impatience). They’re ready when the chocolate snaps a neat crunch, not when it’s sticky—learned that the hard way.
7. Remove and, well, eat ‘em. (This is the best step, obviously).

Notes I Picked Up Along the Way

• If you spread the peanut butter too eagerly, banana halves skitter everywhere. Maybe be slow and steady here. Or just accept the mess, like I do.
• I actually sometimes forget the coconut oil; the chocolate just comes out a bit less glossy. Not a huge deal, honestly.
• Tried mashing all the bananas once instead of slicing—good grief, never again. Sludge city!

Experiments, Mishaps, and Variations

• Mini marshmallows instead of nuts? Surprisingly good, but a bit too sweet for me (kids licked the tray clean, though).
• Sliced strawberries hiding in the middle: works, if you want something super fresh-tasting.
• Swapped in sesame paste for peanut butter. Eh—probably not for everyone. My brother actually liked it, so… to each their own.
• Once I rolled the whole bite in cocoa powder after the chocolate set. It just made a weird mess. Wouldn’t do again, but maybe that’s just me.

The Gist on Equipment (Don’t Sweat the Small Stuff)

If you have parchment paper, perfect; if not, honestly, a lightly greased plate works okay. Two forks are handy for the chocolate dip, but honestly, your fingers work (and then you get an excuse to lick off the chocolate). No microwave? Just set a heatproof bowl over a pot of hot water. Or, for the absolute minimum effort, I’ve sometimes just noshed on the banana with a spoon of peanut butter and called it a night!

Will These Keep? (Not in My House)

Theoretically, these keep in a sealed container in the freezer for like a week or two. But—truthfully—they’ve never survived more than 36 hours here. Bananas do get a bit icy after a few days, though, so I think day two is peak deliciousness. Stick parchment between layers if you’re going for the long haul (that’s what I hear, anyway).

How I Like to Serve ‘Em

With coffee on a sunny morning! Or, if my niece is around, we pile them on a plate, dust a bit of flaky salt over everything, and argue over whose chocolate shell is thickest. Sometimes I get fancy and balance them on top of ice cream—no rules, just vibes.

Things I Learned the Hard Way (a.k.a. Pro Tips)

• Don’t skip the extra chill step before dunking in chocolate—if they’re not firm, it’s banana goo all over, and the chocolate refuses to stick. Ask me how I know.
• If you decide to double the batch, remember chocolate sets fast. Prep all the banana bites first; I rushed it once and half ended up with bald spots. Not the worst, but kinda sad looking.
• Actually, I find it works better if you crush the nuts smaller than you’d think—they stick nicer.

Wait, But What If…? (FAQ)

Can I use other nut butters?

Yep! Almond butter is lovely, cashew is super creamy—just about anything goes. My pal used Biscoff spread and swears it was amazing, but I haven’t tried that…yet.

What if I’m allergic to nuts?

Totally legit. Try using sunflower seed butter and top with tiny pretzel bits or pumpkin seeds. It’s still a good time.

Can I skip the coconut oil?

You sure can; the chocolate just gets a tiny bit less shine and a stiffer crunch. Tastes just as great.

Do I have to use chocolate chips?

Ah, nope! Any chocolate bar will do, just chop it up so it melts evenly. Once I used half a leftover Easter bunny. Worked like a charm.

My banana bites stuck to the pan! Help?

Try popping them off with a butter knife. Or better yet, use parchment, or at least a slick of oil… but don’t sweat it, they’re still tasty even if they look a bit funky.

So there you go. Frozen Banana Snickers, straight from my slightly-scattered, always snack-hungry kitchen. Not perfect, but always hits the spot—especially when no one’s looking.

★★★★★ 4.90 from 44 ratings

Frozen Banana Snickers

yield: 8 servings

prep: 20 mins

cook: 5 mins

total: 50 mins

A delicious, healthy twist on the classic candy bar, Frozen Banana Snickers feature creamy peanut butter and crunchy nuts sandwiched between banana slices, dipped in chocolate and frozen for a cool treat.

🖨️ Print Pin Recipe

Ingredients

• 4 large ripe bananas
• 1/2 cup creamy peanut butter
• 1/3 cup roasted unsalted peanuts, chopped
• 1 cup dark chocolate chips
• 1 tablespoon coconut oil
• 1/4 cup caramel sauce (optional)
• 1/4 teaspoon sea salt
• Non-stick parchment paper

Instructions

1. 1
   Peel and slice the bananas into 1/2-inch thick rounds. Lay half the slices on a parchment-lined baking sheet.
2. 2
   Spoon about 1 teaspoon of peanut butter onto each banana slice, then sprinkle with chopped peanuts. Drizzle with caramel sauce if using.
3. 3
   Top with remaining banana slices to form a sandwich. Freeze for 20 minutes until firm.
4. 4
   Melt the chocolate chips with coconut oil in a microwave or double boiler until smooth. Let cool slightly.
5. 5
   Dip each frozen banana sandwich into the melted chocolate using a fork, allowing excess to drip off. Place back onto the baking sheet and immediately sprinkle with sea salt.
6. 6
   Freeze for at least 30 minutes, or until fully set. Enjoy straight from the freezer.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180cal

Protein: 3 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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.

Did you make this recipe?

Please consider Pinning it!!