Coconut Chocolate Banana Bark
Sweet, salty, and perfectly refreshing, this coconut chocolate banana bark is the ultimate summer treat. Creamy banana slices form the base, then they’re topped with a layer of crunchy peanut butter, a mix of toasted and natural coconut flakes, and a drizzle of rich semisweet chocolate. Finished with a sprinkle of sea salt and juicy pomegranate seeds, every bite is a delightful balance of texture and flavor: cool, crunchy, creamy, and just the right amount of sweet. It’s an easy, no-bake snack that feels indulgent but is naturally wholesome. Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
5 minutes
5 min

Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
5 minutes
5 min
Ingredients
for 4 servings
- 1 banana, sliced into ¼-inch-thick pieces
- ⅓ cup crunchy peanut butter
- ½ cup semisweet chocolate chips
- 1 teaspoon refined coconut oil
- 2 tablespoons toasted dried coconut flakes
- 2 tablespoons untoasted dried coconut flakes
- 1 tablespoon pomegranate seeds
- 1 pinch of flaky sea salt
Nutrition Info
- Calories 346
- Fat 24g
- Carbs 31g
- Fiber 5g
- Sugar 19g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Arrange the bananas evenly on a parchment-lined baking sheet in a uniform rectangle.
- Spread the peanut butter evenly over the banana layer, making sure to coat all the banana slices.
- Microwave the chocolate chips and coconut oil in a microwaveable bowl in 30-second intervals, stopping to stir after each interval, until the chocolate is melted.
- Sprinkle the peanut butter-topped bananas evenly with the toasted coconut flakes, then spread evenly with the melted chocolate. Immediately sprinkle with the untoasted coconut flakes, pomegranate seeds, and salt.
- Place in the freezer for about 20 minutes, or until the chocolate has set. Chop and serve. Store leftovers in an airtight bag in the freezer for up to 2 weeks.
- Enjoy!
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