The easiest Banana Peanut Butter Ice Cream Bars! Just 5 ingredients (plus salt) and ridiculously easy to make. No molds or churning required.
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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?
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:
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:
- Add the ripe bananas and other ice cream ingredients to a food processor or blender and process until the texture is completely smooth.
- Pour into a lined 8 x 8-inch pan and freeze.
- Cut into bars with a sharp knife.
- 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.
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
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.
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.
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
Recipe
Easy Banana Peanut Butter Ice Cream Bars
Author:WATCH HOW TO MAKE IT
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
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
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NUTRITION
Originally published August 14th 2017. Updated and republished on June 10th 2022.
Avon says
Hi Mel,
I've got a pile of bananas in the freezer, that I'd like to use for your recipe. Do you reckon that'll be okay? Or will it taste too "mushy"?
Melanie McDonald says
This recipe works better with fresh bananas. When you freeze them then defrost they get pretty wet and all of that moisture will create little microscopic crystals in the ice cream when the bars freeze. This means they will be harder and you won't get as creamy a texture. There is also a small chance the peanut butter could seize when you're blending because of the water. If you've ever had nut butter seize on you before you'll know it's not fun and it becomes completely unusable.
I'd just use your frozen bananas to make regular nice cream, and wait for some fresh to make these bars. They are so worth the wait!
Cat says
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.
Gail Holm says
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.
Gail Holm says
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.
Shannon says
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!
Gail Holm says
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!
Katherinne says
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!
Melanie McDonald says
So pleased you're enjoying them and thank you for leaving a review. It's much appreciated!
Lacey says
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!!!
Robyn Ballantyne says
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!
Anne says
These are decadent and absolutely delicious. What a brilliant recipe. Thank you very much!
Laurie Shourd says
This was easy to make and absolutely decadent to eat.
marquis says
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 :)
Christina says
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. ?
Lynn says
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.
SJ Cory says
Can maple syrup be used in place of the coconut sugar?
A Virtual Vegan says
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.
Imme says
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.
Karen says
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!
A Virtual Vegan says
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!
georgie says
These are SO DELISH!!
Frances says
Why can I not reduce the coconut sugar? I don't like super sweet. Besides, less calories for a diabetic.
A Virtual Vegan says
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.
Amanda Das says
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
A Virtual Vegan says
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!
Judy says
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.
A Virtual Vegan says
I'm thrilled you both enjoyed them so much Judy. Thank you!
Judy says
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!