Description
This Chocolate Banana Bark is a delightful treat combining creamy peanut butter, ripe banana slices, and rich dark chocolate. Easy to prepare and perfect for a sweet snack or dessert, this no-bake bark features a pleasant contrast of flavors and textures, elevated with a sprinkle of coarse sea salt for a hint of savory balance.
Ingredients
Fruits
- 3 large bananas
Main Ingredients
- 10 oz dark chocolate chips
- 1 cup creamy peanut butter
Seasoning
- 1 tbsp coarse sea salt
Instructions
- Prepare the baking sheet. Line an 11×15-inch baking sheet with parchment paper to prevent sticking and for easy removal of the bark once it sets.
- Slice bananas. Peel and slice all three bananas into rounds about ½ inch thick to ensure even coverage and thickness in the bark.
- Arrange banana slices. Place the banana slices on the parchment-lined baking sheet in a rectangle shape, making sure they are touching each other to create a solid base for the peanut butter and chocolate layer. Some space around edges is fine.
- Spread peanut butter. Evenly spread the 1 cup of creamy peanut butter over the banana slices, covering them thoroughly to bind the ingredients.
- Melt chocolate. In a microwave-safe bowl, melt the 10 oz of dark chocolate chips in 30-second intervals, stirring in between until smooth and fully melted.
- Pour chocolate over peanut butter. Pour the melted dark chocolate over the peanut butter layer, spreading evenly with a spatula to cover the entire surface for a smooth, glossy bark top layer.
- Add sea salt. Sprinkle 1 tablespoon of coarse sea salt over the chocolate layer to enhance the flavors with a subtle savory note.
- Chill the bark. Place the baking sheet in the refrigerator and chill for at least 1 hour or until the chocolate is fully set and firm.
- Cut and serve. Once set, remove the bark from the fridge, lift it out using the parchment paper, and cut into 8 servings to enjoy.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- For a nut-free option, substitute peanut butter with sunflower seed butter or tahini.
- Ensure the chocolate is fully melted and smooth for an even layer.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Coarse sea salt adds a nice contrast but can be omitted for a milder taste.
