Frozen banana bark is a delightful fruity spin on the more traditional frozen yogurt bark. Simply arrange banana slices on a sheet pan, and mash them down until they flatten and form a base for your toppings—in this case, reconstituted powdered peanut butter and melted dark chocolate. After the bark freezes, cut or break it into pieces, and store it in a freezer-safe container for up to 2 weeks.
Ingredients
Banana
2 large, cut into 1/2-inch-thick slices
Powdered peanut butter
¾ cup(s)
Lily’s Dark chocolate baking chips
3 oz, or similar product
Flaky salt
¼ tsp
Instructions
- Line a sheet pan with foil or parchment paper. Arrange the banana slices on the pan to form a rectangle (about 8 x 5 inches). Cover the banana slices with a sheet of parchment paper; press the slices using the bottom of a glass or a dry measuring cup so that they flatten and touch each other. Carefully peel off the top sheet of parchment.
- In a small bowl, stir together the powdered peanut butter and 7 to 8 tablespoons of water until smooth; spread the peanut butter over the bananas.
- In a small microwave-safe bowl, microwave the chocolate chips on High until melted and smooth, about 1 minute, stopping to stir every 20 seconds. Drizzle the chocolate evenly over the peanut butter and gently spread to cover. Sprinkle evenly with the salt. Freeze until fully firm, at least 1 hour. Cut or break into 8 pieces.
- Serving size: 1 piece
