Banana Split Bark

If you haven’t experienced the texture of frozen bananas before, you are missing out. Cold and creamy, there is no wonder people have created “nice cream” out of it. I saw the viral frozen banana bark trend and knew immediately that I needed to put my own spin on it. My mind quickly drifted to a banana split. Though I can’t say I have ever had more than one actual banana split in my life, as a millenial banana split Dippin Dots were an absolute treat growing up. Banana split also meant I could easily add in more fruit, making me feel even better about indulging in this tasty frozen fruit snack.

Three reasons why I love this recipe:

1. This recipe satisfies that my sweet tooth. I love enjoying a piece of this frozen banana bark as a mid afternoon snack, or a late night treat, and the best part is, I don’t feel guilty at all. In fact, I’d like to think that the vitamins and minerals that are in the fruits outweigh the small amount of chocolate. Even bananas alone are a rich source of Potassium, Vitamins B6 and C, and dietary fiber.

2. Though I definitely don’t need to coat my fruit in chocolate to eat it, this banana split bark does actually help me to eat more servings of fruit. As a toddler mom, I notice that as she is eating tons of fresh fruit, some days I am seriously lacking in that area. I love that banana bark is super easy to grab from the freezer and eat.

3. Banana Split Bark is super easy to prep and can last in your freezer for quite awhile, that is, if you don’t eat it all first. You can make the entire recipe in less than 15 minutes and could stay good in your freezer for 3-6 months. Looking for another easy recipe? Check out my Sriracha Honey Pork Chop Sheet Pan Meal.

Frequently Asked Questions:

Why is it called banana bark?

If you have ever had holiday bark, banana bark is a similar concept. Layers with chocolate on top that break apart into smaller bite size pieces.

What type of chocolate is the best to use with this recipe?

Really you can use any chocolate your heart desires, but I personally used Lily’s Dark Chocolate Chips because they are sweetened with stevia and contain no added sugars. Other healthier options would be to use a Hu bar, or Enjoy life chocolate chips

Do I have to use pineapple or strawberries?

In true banana split fashion, yes, but also, no. You could easily leave out either fruit but it won’t quite have the same flavor.

How to make Banana Split Bark:

  1. Cut up all your fruit

    Slice the bananas. You want them to be similar in thickness and about 1/2 inch thick. Then dice the strawberries and the pineapple. For the pineapple I use my Oxo Pineapple Corer and Slicer and then cut some of the rings into tidbit size. You want to keep both the strawberries and pineapple in smaller pieces because they are a bit harder when they freeze.

  2. Create the banana layer

    On a parchment paper lined cookie sheet, lay the bananas in a rectangle. You want them to be close together but not overlapping. Then take an additional piece of parchment paper and smash the bananas down slightly with the bottom of a glass.

  3. Add the strawberries and pineapple

    The next layer should be the pineapple and strawberry pieces. You want to scatter them over the banana layer, but not fully cover it. Press down lightly to level the layer out. Place in the freezer while you prepare the yogurt layer.

  4. Cover the fruit in yogurt

    I personally use homemade greek yogurt and add in maple syrup and vanilla. If you are using a flavored yogurt, there is no need to mix any additional sweetener in. Pour the yogurt over the fruit and use a rubber scraper to spread the yogurt evenly. Place back in the freezer for at least fifteen minutes to one hour to set.

  5. Melt the chocolate

    In a glass bowl, place the chocolate chips (or broken up chocolate if using a bar) and coconut oil. Microwave in 30 second increments, stopping to stir. For me it took about 1 minute until all the chocolate was melted.

  6. Cover the bark in chocolate

    Pour the melted chocolate over the bark, use a rubber scraper to spread the chocolate. Place the banana bark in the freezer for at least 4 hours, or completely frozen solid.

  7. Cut the bark apart

    Once the banana bark is frozen, place it on a cutting board. Using a sharp knife, cut the bark into pieces. They do not need to be uniform at all. If you wish you can also break it apart by hand, but I personally found that this made a much bigger mess.

  8. Enjoy immediately or freeze for later

    I place the bark back into a container and keep it in the freezer for those nights I just need something sweet. If you feel the bark is too hard right out of the freezer, letting it sit at room temperature for about 5 minutes will soften it up. Enjoy!

Banana Split Bark

A quick and healthy dessert that you can keep in your freezer for when those sugar cravings call. This banana split bark is a tasty twist on the viral banana bark, bringing back that nostalgic taste of a banana split.
Prep Time15 minutes
Freeze time4 hours
Course: Dessert
Cuisine: American
Keyword: banana bark, banana split bark, frozen banana bark
Servings: 12 servings

Ingredients

  • 3 Bananas Sliced
  • ¼ C Strawberries Diced
  • ¼ C Pineapple Diced
  • 1 C Plain Greek Yogurt
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla
  • 1 ½ C Dark Chocolate Chips
  • 1 tbsp Coconut oil

Instructions

  • Slice the bananas into uniform ½ inch thick rounds. Dice the strawberries and the pineapple into tidbit sized pieces.
  • Lay bananas out on a parchment paper lined baking sheet. They should be close together in a single layer without overlapping.
  • Using an additional sheet of parchment paper on top of the bananas, gently press bananas down with a glass. You want them to flatted just a bit but you do not want to mush them.
  • Layer the strawberries and pineapple on top of the bananas. Press lightly down to even out the layers.
  • In a small mixing bowl, combine plain greek yogurt, maple syrup and vanilla. Spread the mixture evenly over the fruit layers. Place in the freezer to firm.
  • In a glass bowl, combine chocolate chips and coconut oil. Microwave in 30 second increments until the chocolate has melted. about a minute to a minute and a half.
  • Spread the chocolate mixture evenly over the previous layers. Place baking sheet back in freezer for 4 or more hours, until it is totally firm.
  • Place the bark on a cutting board and with a sharp knife cut the bark into smaller pieces. I got about 12 pieces, but depending on how big you like your pieces you could get more or less.
  • Place bark pieces into a container and back into the freezer. Whenever you would like to enjoy grab a piece from the container. If the bark is too hard straight out of the freezer, let it rest for 5 minutes at room temperature before eating.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.

Search

Subscribe

Get exclusive access to recipes and cooking tips!





You’ll also love