Chocolate Covered Bananas with Almond Butter

I love a little sweet treat after dinner, especially one that is stored in the freezer as I tend to forget it’s there. We were running low on clean sweets, so I hopped on my Pinterest real food dessert board to see if I could find some inspiration (and preferably a recipe whose ingredients were already in my pantry) and came across these sweet-looking treats. So I only had two bananas (not 3) and almond butter (not peanut butter), but I thought it might work just as well. I also have several bars of organic 85% dark chocolate I bought last month, so all I had to do was get started. I’ve posted my modified version of the recipe below.

Chocolate Covered Bananas with Almond Butter
ingredients(adapted from Not Enough Cinnamon)

Makes about 20, depending on the size of your bananas


  • 2 ripe bananas
  • 3 tablespoons of almond butter (I use Maranatha no-stir almond butter)
  • 4.5 oz organic 85% dark chocolate (about 1.5 bars)


Peel the bananas and slice them into evenly sized pieces.

peeled bananas

Place half of the banana slices on a baking sheet lined with wax (or parchment) paper. Place a small dollop of almond butter on top of each piece.

topped with almond butter

Place the remaining slices on top of the almond butter to make these lovely little sandwiches. Put the tray in the freezer for an hour.

ready for the freezer

A little before the hour is up, make a double boiler on your stovetop by placing a heat-safe bowl (I use one of my glass stacking bowls) overtop a pot of simmering water. You don’t want the water to be boiling. Place the chocolate in the bowl and let it melt, stirring occasionally.

melting chocolate

Remove the bananas from the freezer and dip them into melted chocolate. As Not Enough Cinnamon mentions in her recipe – forks really do work great. Use two forks to dip and roll each piece in chocolate and place it back on the tray. You’ll notice the chocolate starts to harden almost immediately. In fact, by the time I got to my 20th piece, almost all of the chocolate was hard on the other dipped pieces.

dipped in chocolate

Freeze the chocolate covered bananas for at 2-3 hours and make sure to store them in the freezer.

chocolate covered bananas with almond butter

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5 thoughts on “Chocolate Covered Bananas with Almond Butter

    • They really were surprisingly easy, Bonnie. Best kept frozen. Put one in my lunch today (in the refrigerator) and while the chocolate coating was nice and hard, the banana was mush on the inside. Best to eat them at home right out of the freezer!


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