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Frozen PB caramel choc bananas

Frozen PB caramel choc bananas

Total Time
17 min
15 min
2 min
Topped with peanut butter, gooey caramel, rich chocolate and crunchy coconut chips, these easy 5-ingredient banana treats are a fruit-based spin on a chocolate bar. Pop them into the freezer briefly to set the chocolate before serving or completely freeze the fruit for a refreshing energy boost on a hot day.


Plain peanut butter powder

½ cup(s), (55g)

Milk chocolate chips

cup(s), (65g)


4 small, halved lengthways

No added sugar caramel topping

2 tbs

Toasted coconut flakes

¼ cup(s), lightly crushed, (15g)


  1. Stir peanut butter powder with ¼ cup (60ml) water in a small bowl until smooth and creamy. If the mixture is too thick to spread, stir in a little extra water, ¼ teaspoon at a time.
  2. Microwave chocolate in a small microwave-safe bowl on High (100%) for 1-11/2 minutes, stirring every 30 seconds, until smooth and melted. Transfer the melted chocolate to a small snap-lock plastic bag and snip a small hole in one corner of the bag.
  3. Arrange banana halves, cut side up, on a baking tray lined with baking paper. Spread peanut butter evenly over bananas, drizzle with caramel topping and melted chocolate, then sprinkle with coconut.
  4. Place tray in the freezer for about 15 minutes or until the chocolate is set. Serve straightaway or transfer bananas to a baking paper-lined reusable container in a single layer and store in freezer.


TO FREEZE: Store in a reusable container for up to 1 week. Serve frozen.