Chocolate Banana Delight (Print)

Frozen layers of banana and chocolate topped with nuts and berries for a cool, crunchy treat.

# Components:

→ Fruit

01 - 3 ripe bananas

→ Chocolate

02 - 7 oz dark chocolate (minimum 60% cocoa), chopped

→ Toppings

03 - 2 tbsp chopped roasted almonds
04 - 2 tbsp unsweetened shredded coconut
05 - 2 tbsp mini chocolate chips (optional)
06 - 2 tbsp freeze-dried raspberries or strawberries (optional)
07 - Pinch of flaky sea salt

# Directions:

01 - Line a 9 x 13-inch baking sheet with parchment paper.
02 - Peel bananas and cut into 1/4-inch thick rounds.
03 - Place banana slices on the lined baking sheet in a single, slightly overlapping layer about 1/2 inch thick, forming a rectangle or oval shape.
04 - Melt dark chocolate in a microwave-safe bowl in 20-30 second increments, stirring between, until smooth; alternatively, melt using a double boiler.
05 - Pour melted chocolate evenly over banana slices and spread gently with a spatula to cover completely.
06 - Immediately sprinkle chopped almonds, shredded coconut, mini chocolate chips, freeze-dried berries, and flaky sea salt over the chocolate layer.
07 - Place tray in freezer for at least 2 hours until the chocolate is fully set.
08 - Remove from freezer and break or slice into pieces; serve immediately or keep in an airtight container in the freezer for up to 2 weeks.

# Expert Advice:

01 -
  • It feels like dessert but tastes like fruit, so you can eat it without guilt.
  • The whole thing takes fifteen minutes of actual work, and then the freezer does the rest.
  • It's almost impossible to mess up, which means even a tired weeknight version turns out beautiful.
02 -
  • Bananas release moisture as they freeze, which can make the chocolate layer slide around; don't panic if it's not perfectly even.
  • If you add the toppings after the chocolate starts setting, they'll just roll off, so work fast while it's still warm.
03 -
  • Don't wait for the chocolate to cool completely before adding toppings; the residual warmth is what makes them stick.
  • A tiny pinch of flaky sea salt is the secret that stops this from tasting like a simple candy and makes it feel sophisticated and balanced.
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