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This is a vertical image looking at a 3/4 view onto two banana bites stacked ontop of each other. The banana bites have two layers. The bottom layer is a light beige color and the top layer is a hardened chocolate with crispy quinoa. More banana bites are in front and back of the stacked two. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

Two-Bite Crispy Chocolate Peanut Butter Banana Bites

Banana bites have a creamy peanut butter and banana base layer and topped with a fun crispy chocolate layer. Such an easy no bake dessert!

Recipe by:
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Prep: 10 minCook: 12 hours chillTotal: overnight
Servings: 18 squares 1x

Ingredients

Banana Layer

  • 1 ripe banana
  • 1/4 cup agave nectar, honey or maple syrup
  • 1/4 cup melted refined coconut oil
  • 1/4 cup natural peanut butter

Chocolate Layer

  • 1/2 cup natural peanut butter
  • 1/4 cup melted refined coconut oil
  • 2 tablespoons agave nectar, honey or maple syrup
  • 1 1/2 tablespoon unsweetened cocoa powder
  • 1/2 cup crispy puffed quinoa
  • flakey salt for sprinkling on top (optional)

Instructions

Make the Banana Layer

  1. Peel a ripe banana and place it in a bowl. Use a fork or a potato masher to mash the banana until it reaches a smooth consistency.

    This is an overhead horizontal image of a large white bowl on a white marble counter. In the bowl are mashed bananas.

  2. To the mashed banana, add agave nectar (honey or maple syrup works as a sub), melted coconut oil, and natural peanut butter.
    This is an overhead horizontal image of a large white bowl on a white marble counter. In the bowl are mashed bananas, peanut butter, an amber color liquid and a clear liquid.
  3. Use a spoon or a whisk to thoroughly mix all the ingredients together until well combined.
    This is an overhead horizontal image of a large white bowl on a white marble counter. In the bowl is a peanut butter colored mixture with a silver whisk leaning against the bottom right side of the bowl.
  4. Prepare a bread pan by lining it with parchment paper. You can use clothespins or chip clips to secure the parchment paper in place. Transfer the banana mixture to the prepared bread pan, spreading it evenly with a spatula or the back of a spoon. Place the bread pan on a flat surface in the freezer to set for about 10-15 minutes, or until it firms up slightly.
    This is an overhead horizontal image of a bread pan lined with parchment paper hanging over the long two sides of the pan. The parchment paper is secured by clothespins on either side. In the pan is a peanut butter colored mixture spread across the bottom.

Make the Chocolate Layer

  1. In a medium bowl, combine the peanut butter, melted coconut oil, agave nectar (honey or maple syrup as a substitution), and unsweetened cocoa powder. Whisk the ingredients together until they are well combined. Once the peanut butter, coconut oil, agave, and cocoa powder are fully combined, gently fold in the crispy puffed quinoa. 
    This is an overhead horizontal image of a small white bowl on a white marble counter. In the bowl is a chocolate base with puffed quinoa in a pile on top. A small whisk is in the chocolate mixture and leaning against the side of the bowl pointing to the bottom right corner of the image.
  2. After the banana layer has chilled in the freezer for about 10-15 minutes and has firmed up slightly, take the bread pan out of the freezer and pour the chocolate mixture on top of the chilled banana layer. Use a spatula or the back of a spoon to spread the chocolate layer evenly over the banana layer, making sure it reaches the edges and corners of the pan.
    This is an overhead horizontal image of a bread pan lined with parchment paper hanging over the long two sides of the pan. The parchment paper is secured by clothespins on either side. In the pan is a chocolate puffed quinoa mixture spread across the bottom.
  3. Once the chocolate layer is evenly spread over the banana layer, place the bread pan back in the freezer to chill for at least 1 hour, but preferably overnight. This will allow the chocolate layer to fully set.

Cut & Enjoy!

  1. Once the banana bites have fully set in the freezer, pull on the edges of the parchment paper to carefully lift the entire block of banana bites out of the pan in one piece.
  2. After removing the frozen banana bites from the pan, let them sit on the counter for a few minutes to slightly soften before cutting into them. Cut into 18 small squares and sprinkle with flakey salt (if desired).
    This is an overhead horizontal image of small squares on a white piece of parchment paper. The squares are a harden chocolate with crispy quinoa.

Nutrition Info:

  • Serving Size: 1 bite
  • Calories: 101
  • Sugar: 6.8g
  • Sodium: 2mg
  • Fat: 5.9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 9.7g
  • Fiber: 1.1g
  • Protein: 3.6g
  • Cholesterol: 0mg
© The Toasted Pine Nut

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