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    Home » Recipes » Desserts

    Published: Aug 14, 2017 · Modified: Jul 19, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 60 Comments

    Banana Peanut Butter Ice Cream Bars

    4.79 from 61 votes
    JUMP TO RECIPE WATCH VIDEO
    Peanut butter Banana Ice Cream Bars

    The easiest Banana Peanut Butter Ice Cream Bars! Just 5 ingredients (plus salt) and ridiculously easy to make. No molds or churning required.

    a banana peanut butter ice cream bar with inside showing

    When the sun is shining, easy Banana Peanut Butter Ice Cream Bars are where it's at. I mean, is there anything better than the classic peanut-butter-banana combo?

    And when I say easy I really do mean easy. No churning and no fancy molds are required for this vegan ice cream recipe. Is there anything better than the classic peanut-butter-banana combo?

    In this post:

    Jump to:
    • Ingredients & Equipment
    • How To Make Banana Peanut Butter Ice Cream Bars
    • Variations
    • Recipe FAQs
    • More Easy Frozen Treats
    • Recipe
    • Reviews & Questions

    With one of these and an Iced Brown Sugar Oat Milk Shaken Espresso, you'll be cooling down in very tasty style this summer!

    Ingredients & Equipment

    To make this recipe you will be needing:

    ingredients needed to make the recipe

    You can use a food processor or a blender to make these bars, and it doesn't need to be high-powered because the bananas are not frozen like most nice-cream recipes. You will also need an 8 x 8-inch inch freezer-safe pan/dish.

    Success tip - In this recipe, it's important not to reduce the sugar. It's there for sweetness and caramel flavour, but also works to stop the ice cream from freezing too hard.

    How To Make Banana Peanut Butter Ice Cream Bars

    You are just a few simple steps away from enjoying a ridiculously delicious, peanut buttery, chocolatey, frozen dessert treat. Here's how it's done:

    how to make banana peanut butter ice cream bars step by step as per the written instructions
    1. Add the ripe bananas and other ice cream ingredients to a food processor or blender and process until the texture is completely smooth.
    2. Pour into a lined 8 x 8-inch pan and freeze.
    3. Cut into bars with a sharp knife.
    4. Melt some chocolate and coconut oil together and drop the bars in to coat, then set on parchment paper before freezing again to set the chocolate.

    Success tip - Coconut oil is important. It helps the chocolate coat the bars easily and smoothly. Without it, you will find this task a real struggle, and the chocolate will end up very thick, hard, and uneven.

    2 ice cream bars with some sliced banana

    Variations

    A handful of chopped nuts or chocolate chips stirred through the banana nice cream mixture before freezing are really nice additions. Or you can stir nuts through the melted chocolate for a nutty, crunchy chocolate exterior. A pinch of salt (good quality sea salt not table salt) on the top of each bar before the chocolate sets is incredible too!

    Recipe FAQs

    What can I use instead of peanut butter?

    Any nut butter or seed butter works in this recipe. They are particularly tasty made with almond butter. If you are nut-free use tahini, pumpkin seed or sunflower seed butter.

    How long do they last in the freezer?

    Not long if you're anything like us! If you don't eat them all at once though they will be fine for up to 3 months if stored in a sealed container.

    Why do I have to use coconut oil?

    Coconut oil is important. It helps the chocolate coat the bars easily and smoothly. Without it, you will find this task a real struggle, and the chocolate will end up very thick, hard, and uneven.

    More Easy Frozen Treats

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      No-Churn Any Berry Sorbet
    • Mango Banana ice cream
      Mango Banana Ice Cream
    • strawberry popsicles
      Strawberry Popsicles
    • one healthy lemon cheesecake popsicle
      Healthy Lemon Cheesecake Popsicles

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    an inside shot of a banana peanut butter ice cream bar

    Easy Banana Peanut Butter Ice Cream Bars

    Author: Melanie McDonald
    4.79 from 61 votes
    The easiest Banana Peanut Butter Ice Cream Bars! Just 5 ingredients (plus salt) and ridiculously easy to make. No molds or churning required!
    PRINT PIN SAVE Saved!
    PREP TIME: 25 minutes minutes
    Total Time 25 minutes minutes
    Servings 14 bars

    Ingredients
      

    • 6 medium bananas , NOT frozen or previously frozen bananas
    • 1½ cups (380 grams) peanut butter , (smooth or crunchy)
    • 6 tablespoons brown sugar or coconut sugar , DO NOT reduce this amount
    • ½ teaspoon salt , (omit if the peanut butter is salted)
    • 2 cups (350 grams) dairy-free chocolate chips
    • 4 tablespoons coconut oil , (If you prefer no coconut flavour use refined coconut oil. DO NOT be tempted to omit the coconut oil).

    RECOMMENDED EQUIPMENT

    • USA Pan 8 x 8 Cake Pan
    • Food Processor
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Line an 8 x 8 square pan with one complete square of parchment paper. You'll find it won't stay in properly and keeps popping out. Don't worry too much for now.
    • Discard the peel, then break up the bananas into chunks and add them to the bowl of a food processor or blender. 
    • Add the peanut butter, sugar and salt and blend until completely smooth. You will need to scrape the bowl down half way through.  
    • Pour the mixture into the pan, allowing the weight of it to push the parchment paper down. Gently straighten the paper around the edges so there aren't any big creases, then place in the freezer, preferably overnight or for several hours until solid. 
    • Place a baking sheet into the freezer to chill.
    • Melt the chocolate and coconut oil together over a pan of simmering water or gently in a microwave. Then allow to cool completely to room temperature, stirring occasionally. It MUST be cool. (DO NOT be tempted to omit the coconut oil. Coating the ice cream bars does not work well without it.)
    • While the chocolate mixture is cooling, remove the pan from the freezer and turn out the frozen mixture onto a cutting board. If you want them to be perfectly shaped, trim around the edges first to neaten the square up, then cut into 14 bars (or smaller pieces if you prefer).  Place the piece of parchment paper you used to line your 8x8 pan on the chilled baking sheet and put the cut bars on the paper. Pop in the freezer for a few minutes while the chocolate finishes cooling. They must be completely solid with no melty bits when you coat them.
    • When the chocolate is at room temperature, remove the bars from the freezer. Leave the paper on the tray because we'll reuse it, unless it's too messy. In that case replace with a fresh piece.
    • Drop each bar, one by one into the melted chocolate. Spoon over chocolate to coat it, then using 2 forks, pick up each bar and place carefully on the parchment paper on the baking sheet. Repeat until they are all coated then pop the tray in the freezer to set the chocolate for a few minutes.
    • Once they are set you can transfer the bars to a freezer safe container or freezer bag.

    NOTES

    For the best ice cream consistency, leave bars to soften slightly for a couple of minutes before eating.

    NUTRITION

    Serving: 1bar | Calories: 386kcal | Carbohydrates: 38g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 90mg | Potassium: 339mg | Fiber: 4g | Sugar: 26g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

    Originally published August 14th 2017. Updated and republished on June 10th 2022.

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    Reader Interactions

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      Recipe Rating




    1. Cat says

      August 18, 2023 at 3:13 am

      5 stars
      I use this a lot - in fact, the moment I run out, I'm making a new batch. I often substitute the peanut butter with dairy-free chocolate spread as I have friends who don't like peanut butter. Either way, it's simple but stunning. Thank you.

      Reply
    2. Gail Holm says

      June 11, 2023 at 8:28 am

      5 stars
      I have made these ice cream bars several times and they are so easy to make and so delicious. I have some in my freezer so might have to have one right now.

      Reply
    3. Gail Holm says

      March 26, 2023 at 9:20 am

      5 stars
      Made these again and they were just as good as the first time I made them. Really delicious and a nice snack to have in the freezer when you are craving a treat.
      They are also very easy to make.

      Reply
    4. Shannon says

      March 17, 2023 at 3:53 pm

      5 stars
      I'm so thankful I found this recipe because I ended up with around 40 bananas due to an error. Even banana bread only uses 2-3 at most so these were a perfect alternative and a refreshingly different use of banana. I made a double batch and did half with normal and half with white chocolate. I followed your recipe to a T and they came out very delicious. Flavor and texture are both great. Thank you for the recipe, I'm happy I could avoid food waste and make something very tasty!

      Reply
    5. Gail Holm says

      March 13, 2023 at 9:35 am

      5 stars
      I tried this recipe last summer and it was simple to make and the ice cream bars were delicious. I need to buy some more bananas and make another batch!

      Reply
    6. Katherinne says

      August 05, 2022 at 4:42 pm

      5 stars
      Hi Melanie! This recipe is amazing, so simple and yet scrumptious. Just finished making a batch and can’t wait to devour them.
      Thank you so much for sharing!

      Reply
      • Melanie McDonald says

        August 05, 2022 at 5:37 pm

        So pleased you're enjoying them and thank you for leaving a review. It's much appreciated!

        Reply
    7. Lacey says

      July 15, 2022 at 5:15 pm

      5 stars
      So simple! I used crunchy peanut butter, put crushed nuts in the dark chocolate and sea salt on top. Seriously amazing! They remind me of the peanut butter banana ice cream cake in your book which of course is to die for. Thank you so much for a quicker, portable version!!!

      Reply
    8. Robyn Ballantyne says

      July 17, 2021 at 7:37 pm

      5 stars
      These are soooo good. I love the creamy texture and flavour of the banana peanut butter combo. They weren’t too sweet either which is great. I used semi-sweet chocolate chips. I’d be really interested to see how these worked with white chocolate or caramelized white chocolate (like Caramac). Great dessert to have on hand!

      Reply
    9. Anne says

      June 28, 2021 at 9:26 am

      5 stars
      These are decadent and absolutely delicious. What a brilliant recipe. Thank you very much!

      Reply
    10. Laurie Shourd says

      August 04, 2020 at 8:16 pm

      5 stars
      This was easy to make and absolutely decadent to eat.

      Reply
    11. marquis says

      July 14, 2020 at 6:54 pm

      wow I came here for the recipe and now I'm here for the comments... so many great swaps and additions! Seems super easy too the way it's laid out on the baking sheet. Can't wait to try them :)

      Reply
    12. Christina says

      June 01, 2020 at 9:18 am

      4 stars
      I made a small batch, just to try. I divided the mixture in round siliconforms, so I just hade to pop them out into the dark chocolate (with I tempered). We all liked them, but next time I think I will add some chopped peanut for some crunch. ?

      Reply
    13. Lynn says

      May 10, 2020 at 1:28 pm

      5 stars
      My husband loves these. This is the second batch I make. I even added some protein powder in this one. And used dark chocolate.

      Thank you. They are delicious straight from the freezer.

      Reply
    14. SJ Cory says

      October 26, 2018 at 12:13 pm

      Can maple syrup be used in place of the coconut sugar?

      Reply
      • A Virtual Vegan says

        October 26, 2018 at 6:02 pm

        I haven't tried maple syrup but adding more liquid might affect how it sets up. I would stick to coconut sugar or regular brown sugar to be sure it will work.

        Reply
        • Imme says

          June 20, 2020 at 1:39 am

          Hi! I made these with maple syrup yesterday and it worked out well. The texture is still soft and I love the subtle maple flavour.

          Reply
    15. Karen says

      June 05, 2018 at 1:46 pm

      These look absolutely delish! Would date sugar work as well? And would it help to add vanilla extract if I reduced the sugar a little? I just recently "recovered" from being pre-diabetic :p Thanks!

      Reply
      • A Virtual Vegan says

        June 05, 2018 at 4:16 pm

        I think date sugar would work really well. It has a caramel-y flavour like coconut sugar and would work perfectly with the bananas. You could add vanilla too. Bear in mind that if you reduce the sugar, the ice cream might set up a little harder in the freezer. It won't be a problem but you might need to leave them for a few minutes or so before eating. Hope that helps and that you enjoy them!

        Reply
    16. georgie says

      May 29, 2018 at 3:12 am

      5 stars
      These are SO DELISH!!

      Reply
    17. Frances says

      March 14, 2018 at 10:05 am

      Why can I not reduce the coconut sugar? I don't like super sweet. Besides, less calories for a diabetic.

      Reply
      • A Virtual Vegan says

        March 14, 2018 at 11:27 am

        Sugar controls the amount of ice formed during freezing. If you don't add the sugar or you reduce it then the texture of the ice cream wont be so good. The bars will also more than likely be impossible to eat straight from the freezer because they will be too hard.

        Reply
    18. Amanda Das says

      November 22, 2017 at 10:24 am

      5 stars
      I made these and they were amazing. I did not have peanut butter so I used almond butter and they turned out great. I am buying some peanut butter today to make more, Thank you x

      Reply
      • A Virtual Vegan says

        November 22, 2017 at 10:22 pm

        Yay! So glad you enjoyed them. I have made them with almond butter before and they are great but even better with peanut butter. Hopefully you will love them even more when you make them again!

        Reply
    19. Judy says

      November 19, 2017 at 7:10 am

      5 stars
      I made these a couple of days ago. They are soooo good! My husband said its like eating professionally made ice cream bars that someone would buy. We were both blown away by how easy yet how good these are. Great job on the recipe and thank you for sharing it. I appreciate having another use for almost over ripe bananas.

      Reply
      • A Virtual Vegan says

        November 19, 2017 at 2:56 pm

        I'm thrilled you both enjoyed them so much Judy. Thank you!

        Reply
        • Judy says

          November 19, 2017 at 3:07 pm

          You'er welcome. I have past on the link to this page to my friends and family. I know they will also love them. Happy Thanksgiving!

          Reply
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    Melanie McDonald

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