These banana and chocolate bites really hit the spot when you’re looking for something sweet but satisfying.

The combination of the banana with peanut butter helps to prevent a blood glucose spike, which would normally happen with chocolate on its own.

That is because the fat from the peanut butter helps to slow the release of the sugar from the chocolate into the blood stream, stabilising your blood sugar levels and of course energy levels.

Make a batch of these and have them handy in the fridge for that quick afternoon or after dinner sweet craving.

Prep time: 15 minutes

Fridge time: 75 minutes

Serves: 30



  • 3 ripe bananas
  • cup natural peanut butter
  • ½ cup dark chocolate chips*
  • 2 tsp coconut oil 

Chocolate brands: For lower sugar options replace the dark chocolate chips with Lindt 85% dark chocolate, or if you are completely refined sugar free try the Well Naturally sugar free dark chocolate chips.


  1. Peel and slice the bananas. Line a tray or chopping board with baking paper.
  2. Place about ½ teaspoon of peanut butter onto the banana slices and top with another banana slice to make a little ‘sandwich’. You should be able to make around 30 sandwiches.  
  3. Place the bananas on the prepared baking paper and store it in the freezer for about 1 hour.
  4. Next, melt the chocolate chips and coconut oil in the microwave or using the water bath method.
  5. Once the chocolate is melted, dip each frozen banana sandwich into the melted chocolate so that half of it is coated.
  6. Place the chocolate covered sandwiches back on the baking paper platter, and into the freezer for another 15-20 minutes.
  7. Once the chocolate is set, you can transfer the bananas into a container and store in the freezer for up to 1-2 months.
  8. The longer the bananas stay in the freezer, the harder they will get. So remove them from the freezer for about 5 minutes before eating.

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