Frozen Banana Bites with Pretzels, Peanuts, and Chocolate

If you're looking for a fun, no-bake treat that’s both sweet and salty, these Frozen Banana Bites with Pretzels, Peanuts, and Chocolate are exactly what you need. They’re made with just a few ingredients, come together quickly, and are great for parties, lunchboxes, or late-night cravings

These bites work all year, but they especially shine in summer when cold treats are a must. They’re also a hit at 4th of July gatherings, birthday parties, and casual potlucks.

This idea was inspired by my Microwave Banana Oatmeal Cookie Balls, another no-bake banana snack. or a perfect match, try serving these bites with that recipe or pair them with my Mini Granola Cups with Berries as a cool, crunchy snack combo.

Ingredients

• Bananas sliced into even rounds and lightly firm before freezing.
• Mini pretzels for salty crunch on half the pieces.
• Cocktail peanuts for extra texture on the other half.
• Caramel sauce adds a rich layer of sweet flavor.
• Semi‑sweet chocolate chips for creamy coating.
• Coconut oil to smooth and thin the melted chocolate.
• Mini cupcake liners to hold each frozen bite neatly.

See recipe card for quantities.

How to Make Frozen Banana Bites

Line a baking sheet or a cutting board with parchment paper. Slice each banana into 12 pieces.

Arrange them on the lined surface.

Place a few cocktail peanuts on half of the banana slices. On the remaining slices, place one mini pretzel each.

Drizzle a small amount of caramel sauce over every piece. Put them in the freezer for 10 minutes while you melt the chocolate.

Line a mini cupcake tin with paper liners. If you do not have a mini tin, you can use regular paper liners and place them on a baking sheet. In a microwave-safe bowl, combine the chocolate chips and coconut oil.

Heat the mixture in 30-second intervals, stirring each time, until mostly melted. This usually takes about three intervals, plus an extra 10 seconds if needed. Stir the chocolate until smooth to make sure it is not overheated.

Spoon a small amount of melted chocolate into each paper liner. Add a frozen banana slice on top and press it gently to help the chocolate spread at the bottom.

Work quickly so the chocolate does not harden before you can place the banana. If it begins to set, microwave the chocolate again for 10 to 20 seconds.

Pour the remaining melted chocolate over the banana slices until they are completely covered. Thinner chocolate spreads more easily around the sides. To drizzle, scoop some chocolate with a small spoon and hold it over a larger spoon to help guide the pour. Move the small spoon in a circular motion to coat the bananas evenly. Scrape off any extra chocolate from the small spoon to keep the coating smooth.

Freeze the bites for at least 10 minutes. Let them sit at room temperature for about 2 to 3 minutes before serving.

Hint: Make sure your bananas are ripe but firm before slicing—this helps them hold their shape during freezing. If the chocolate thickens while you're working, just microwave it again for 10–15 seconds to keep it smooth and pourable.

Substitutions & Variations

• Nut-free – Skip the peanuts or swap them with sunflower seeds or pumpkin seeds if you need an allergy-friendly option.
• No pretzels? – Use a small piece of granola bar, cereal square, or crushed graham crackers for crunch.
• Chocolate – Any type of chocolate works. Try milk, dark, or white chocolate chips depending on what you like.
• Caramel drizzle – You can skip it or replace it with a little peanut butter or honey for a different flavor.
• Dairy-free – Use dairy-free chocolate chips and coconut oil to make this recipe completely dairy-free.

FAQ

📖 Recipe

Tina

Frozen Banana Bites

Sweet meets salty in every bite—banana slices layered with peanuts, pretzels, caramel, and dipped in smooth chocolate. A quick freeze turns them into the perfect no-bake treat for snacking or sharing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Chill TIme 15 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 2 ripe bananas
• ¼ cup cocktail peanuts
• ¾ cup mini pretzels
• 2 tablespoons caramel sauce
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon coconut oil
• Flaky sea salt

Method

 

1. Line a baking sheet or a cutting board with parchment paper. Slice each banana into 12 pieces.
2. Arrange them on the lined surface.
3. Place a few cocktail peanuts on half of the banana slices. On the remaining slices, place one mini pretzel each.
4. Drizzle a small amount of caramel sauce over every piece. Put them in the freezer for 10 minutes while you melt the chocolate.
5. Line a mini cupcake tin with paper liners. If you do not have a mini tin, you can use regular paper liners and place them on a baking sheet. In a microwave-safe bowl, combine the chocolate chips and coconut oil.
6. Heat the mixture in 30-second intervals, stirring each time, until mostly melted. This usually takes about three intervals, plus an extra 10 seconds if needed. Stir the chocolate until smooth to make sure it is not overheated.
7. Spoon a small amount of melted chocolate into each paper liner. Add a frozen banana slice on top and press it gently to help the chocolate spread at the bottom. Work quickly so the chocolate does not harden before you can place the banana. If it begins to set, microwave the chocolate again for 10 to 20 seconds.
8. Pour the remaining melted chocolate over the banana slices until they are completely covered. Thinner chocolate spreads more easily around the sides. To drizzle, scoop some chocolate with a small spoon and hold it over a larger spoon to help guide the pour. Move the small spoon in a circular motion to coat the bananas evenly. Scrape off any extra chocolate from the small spoon to keep the coating smooth.
9. Freeze the bites for at least 10 minutes. Let them sit at room temperature for about 2 to 3 minutes before serving.

How to Store Frozen Banana Bites

Place the frozen banana bites in an airtight container or a freezer-safe zip-top bag. Keep them in a single layer, or separate layers with parchment paper to prevent sticking.

They store well in the freezer for up to 2 weeks. When ready to serve, let them sit at room temperature for 2 to 3 minutes so they soften slightly but still stay cold and firm.

Avoid refrigerating them, as the texture of the banana can become mushy.

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