Yield: One large chocolate bar (or 6–8 smaller portions)
Difficulty: Moderate Preparation
Time: 20 minutes
Chilling Time: 2–3 hours
Ingredients
Chocolate Shell
● 200g dark or milk chocolate (good-quality, chopped or in chips)
● 1 medium ripe banana (mashed until smooth)
● 1 teaspoon banana extract (optional, for a stronger banana flavor)
Banana-Peanut Filling
● 100g creamy peanut butter (unsweetened or sweetened, based on preference)
● 1 medium ripe banana (finely chopped)
● 2 tablespoons powdered sugar (optional, for sweetness)
● 2 tablespoons coconut flour (to thicken and create a soft, truffle-like texture)
● 1 teaspoon vanilla extract
● A pinch of salt (balances sweetness)
Equipment
● Heatproof mixing bowls
● Saucepan (for double boiler method) or microwave
● Silicone or polycarbonate chocolate bar mold (or a lined small loaf tin)
● Spatula
● Spoon or piping bag
Method
Step 1: Prepare the Chocolate Shell
1. Melt the chocolate:
○ Place the chopped chocolate in a heatproof bowl.
○ Set it over a saucepan of gently simmering water (double boiler method) or melt
in short bursts in the microwave, stirring between each.
2. Add banana flavor: Once melted, whisk in the mashed banana and banana extract until
smooth. The banana will naturally thicken the chocolate slightly—keep stirring until
evenly combined.
Step 2: Prepare the Filling
1. In a separate bowl, combine peanut butter, finely chopped banana, powdered sugar,
coconut flour, vanilla extract, and a pinch of salt.
2. Mix well until the filling holds together like a thick paste. If too sticky, add a little more
coconut flour. If too dry, add 1 teaspoon of milk or cream.
Step 3: Assemble the Chocolate Bar
1. First chocolate layer: Spoon or pour half of the melted chocolate mixture into the mold.
Tilt or use a spatula to spread it evenly, coating the bottom.
2. Chill briefly: Place the mold in the fridge for 5–10 minutes to allow the first layer to set
slightly.
3. Add filling: Spread the banana-peanut mixture evenly on top of the first chocolate layer.
Press down gently with the back of a spoon to create a compact, even layer.
4. Top with chocolate: Pour the remaining chocolate over the filling. Smooth the surface so
the filling is completely covered.
Step 4: Set and Serve
1. Refrigerate for at least 2–3 hours, or until fully firm. For the best snap, freeze for the last
15 minutes.
2. Once set, gently remove from the mold.
3. Slice into pieces and enjoy immediately, or wrap in parchment paper and store in the
fridge for up to 1 week.
Optional Variations
● Crunchy Twist: Add crushed roasted peanuts or banana chips inside the filling for
texture.
● Coconut Lovers: Sprinkle shredded coconut on the filling layer before sealing with
chocolate.
● Luxury Finish: Drizzle melted white chocolate over the set bar for a decorative effect.
● Spiced Note: Add ¼ teaspoon cinnamon to the filling for a warm flavor boost.