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.
💭Crucial Success Tips
- Use parchment paper to keep the bites from sticking and to make cleanup easier.
- Work quickly when placing bananas into the chocolate, or the chocolate may harden before you're done.
- Let them sit at room temp for 2-3 minutes before serving so the texture is soft enough to bite but still cold and refreshing.
FAQ
Freeze the banana slices before dipping and work quickly. Thinner melted chocolate also coats more evenly and avoids cracking.
Skip the peanuts and put pretzels on all the banana slices for a crunchy, nut‑free version.
Yes. If you want to reduce sugar, you can leave out the caramel or use a smaller amount of chocolate. They'll still taste great with just banana and a topping.
📖 Recipe
Frozen Banana Bites
Ingredients
Method
- 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.
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.
Fall
- Classic Pecan Pie
- Sweet Potato Pie with Marshmallows
- Maple Bacon Cheese Dip
- Crispy Hasselback Potatoes with Garlic-Parmesan Butter and Creamy Dip
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