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These frozen protein banana chocolate bites are hard on the outside and soft inside. It combines flavors of banana, dark chocolate, and crunchy peanut butter. These bites are an indulgent gluten-free treat that packs 3.2g of protein.
Looking for something small to satisfy your sweet cravings?
I cannot tell you how many times I’ve gone to the kitchen, opened the fridge, and just stared at what’s inside, hoping to find just a small bite of something sweet.
These little treats are the answer to your afternoon cravings, midnight snack urges, or post-workout hunger pangs.
Each bite gives you hints of banana, chocolate, and peanut butter at just 150 calories per serving.
These bites are not only delicious, but they are a healthy option when you want something sweet.
Pin this now to find it later
Pin ItThe combination of healthy fats from the coconut oil and peanut butter, along with the fiber from the bananas, and the protein from the protein powder, creates a better alternative to traditional chocolate bars.
And, this recipe is easily adaptable to any preference or dietary need.
Ingredients and Substitutes
Large bananas (2) – You can also use ripe plantains for a slightly different flavor and texture.
Crunchy peanut butter (5 tbsp) – Swap with almond butter, cashew butter, or sunflower seed butter if you need a nut-free option.
Vanilla protein powder (2 tbsp) – Substitute with chocolate protein powder to make it extra chocolatey. If you need the meal to be gluten-free, make sure it’s a certified gluten-free protein powder. Or if you want a dairy-free meal, use a plant-based protein powder.
Dark chocolate, 70-90% (12 oz) – Replace with semi-sweet chocolate or a dairy-free chocolate.
Coconut oil (1 tbsp) – You can also use ghee (or butter) or avocado oil.
FOR SERVING
Flaky sea salt – Swap with finely ground salt.
How to Make Frozen Protein Banana Chocolate Bites
Step 1. Grab a small bowl and mix the peanut butter with the protein powder.
Step 2. Take the bananas, peel them, and chop them into 1-inch thick slices. Place them on top of a baking sheet covered with parchment paper and put them in the freezer for 20 minutes.
Step 3. Take out a mini cupcake tray and line it with mini cupcake liners. Just make sure that you can fit the baking sheet in the freezer.
Step 4. Break up the chocolate into a bowl and add the coconut oil. Place it in the microwave at 30-second increments on the highest setting.
Make sure you stir in between to ensure all the chocolate completely melts. Once it melts, drop 2 tsp of melted chocolate into each liner.
Step 5. Place a banana slice on top of the chocolate.
Step 6. Then, add 1 tsp of the peanut butter and protein powder mixture. If the liners overflow, it’s okay.
Step 7. Pour the rest of the chocolate over all the liners, making sure it is evenly divided and covers all the banana and peanut butter.
Step 8. Place the baking sheet in the freezer for 1-2 hours until they are completely frozen. Then remove the bites from the liners and sprinkle some flaky sea salt on top.
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Pin ItHow I Would Modify This Recipe
- Lower the Carbs: If you want a lower-carb option, replace the banana slices with thick slices of strawberries or whole raspberries.
- Add Some Crunch: Sprinkle crushed walnuts, pecans, cacao nibs, or hemp hearts on top of the peanut butter mix.
- Boosting the Flavor: Try adding a bit of cinnamon or vanilla extract to the peanut butter mixture to play around with the flavors.
My Tips & Tricks
- Wait before you bite: Always let them sit at room temperature for 2-3 minutes before you eat them. This is going to allow the chocolate to soften a bit. That way, they are not too hard, and it creates a creamy texture.
- Use the right bananas: Choose bananas that are yellow and have a few brown spots. They will be naturally sweet and soft, but firm enough to hold their shape when you slice them.
- Don’t skip the salt: The sprinkle of flaky sea salt at the end helps balance the sweetness and enhances the rich flavor of the chocolate.
My Storage Tips
Since these are frozen treats, make sure you keep them in the freezer. Keep the paper liners on the leftover bites to prevent them from sticking together.
If you don’t have too much space in your freezer, you can try stacking them in a glass or plastic airtight container.
You can keep them in the freezer for up to 2 months.
Frozen Protein Banana Chocolate Bites
Cals: 150 Protein: 3.2 Carbs: 13.2 Fat: 10.9
Ingredients
- 2 large bananas
- 5 tbsp crunchy peanut butter
- 2 tbsp vanilla protein powder
- 12 oz dark chocolate 70-90%
- 1 tbsp coconut oil
For serving
- Flaky sea salt
Instructions
- Peel and chop the bananas into 1-inch thick slices, then put them in a bowl. In another small bowl, mix the peanut butter and the protein powder until well combined.
- Pop the banana slices onto a baking sheet covered with parchment paper and pop into the freezer for 20 minutes.
- Get a mini cupcake tray that fits into your freezer and line it with mini cupcake liners.
- Break up the chocolate into a bowl, add the coconut oil, and pop it into the microwave. Heat in 30s increments on the highest setting and stir in between until the chocolate completely melts.
- Drop 2 tsp of melted chocolate into each liner, then add in the banana slices into each liner, then cover each banana slice with 1 tsp of peanut butter and protein powder mixture. The liners might overflow, that’s ok.
- Pour the remaining chocolate over all of the liners, dividing equally, so the peanut butter and bananas are covered with it.
- Pop into the freezer for 1-2 hours until completely frozen.
- Remove the bites from the liners and serve with flaky sea salt. Let them warm up for 2-3 minutes before eating.
- Store the bites in the freezer, with paper liners on, covered in a glass or plastic food container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
