Mess-Free Banana Split Bites

by Angela (Oh She Glows) on April 12, 2012


Boy do I love a good chocolate covered banana bite. I first made them a year or two ago and they’ve been a favourite warm-weather dessert ever since.

There’s just something about the firm layer of chocolate encasing a cold, pillow-y banana that gets me every time…


This week, I was craving chocolate banana bites, but I wanted to try something a bit different. My first idea was to just make the chocolate banana bites in mini cupcake liners (and mess-free to boot). Of course, other ingredients popped into my mind and a “banana split” was born.

I used these mini cupcake liners to contain the mess and it worked great. No more chocolate dripping everywhere!


Slice a couple strawberries.

IMG_9155 IMG_9156

Make sure you use the sweetest strawberries you can find. Mine weren’t very sweet and they tasted quite tart in the bites. I can’t wait until local strawberries are in season around here!


Melt the chocolate and set up a work station with coconut, finely chopped walnuts, etc:


Add 1/2 a teaspoon of melted chocolate…


Spread it out with the back of the spoon. Add a drizzle of drippy nut butter if you’d like.


and sprinkle on the walnuts and coconut.


Easy as 1, 2, 3….4.


Place ‘em in the freezer for about 15 minutes. Clean the bowl while you wait…

IMG_9134 IMG_9137

Pop it out of the liner and stuff in face. The only thing missing is some whipped coconut cream!


Serve on a tray for a party, make with your kids, or just keep a stash hidden away in your freezer like I did. No one ever has to know about them…they can be our little secret.



Mess Free Banana Split Bites

Vegan, gluten-free, no bake/raw, soy-free


At just 40 calories per bite, these banana splits are a healthy snack or dessert perfect for the warmer spring and summer months.

20 bites
Prep time
Cook time
0 Minutes
Chill time


  • 2 medium bananas, peeled & cut into 10 pieces each
  • 2-3 strawberries, cut in half and sliced to make 20 pieces
  • 6 tbsp dark chocolate chips
  • 1 tbsp coconut oil (see tips below)
  • drippy Nut butter, to drizzle on (optional)
  • 1.5 tbsp shredded coconut
  • 2 tbsp finely chopped walnuts


  1. Place 20 mini cupcake liners on a small baking sheet. Slice bananas and place 1 piece into each. Do the same for the strawberries.
  2. In a small pot on the stovetop or in a microwave, melt the chocolate and coconut oil on low. Remove from heat and stir well to melt the remaining chunks.
  3. Make a workstation with the bites, melted chocolate, coconut, walnuts, and optional nut butter. Spoon on 1/2 teaspoon of melted chocolate onto a bite and gently spread out. Drizzle on nut butter (optional). Quickly sprinkle with coconut and walnuts. Repeat for the remaining 19 bites.
  4. Freeze for a minimum of 15 minutes. If they are in the freezer for a long time and freeze solid, let them sit on the counter for about 15 minutes to soften up a bit. I put mine in a Tupperware container for storage.

Nutrition Information

Calories 40 calories | Total Fat 3 grams
Protein 1 grams
* Nutrition data is approximate and is for informational purposes only.

Nutritional info: (per bite, makes 20, without nut butter): 40 cals, 3 grams fat (1 g sat), 5 grams carbs, 3 grams sugar, 1 gram protein.


Tips & Tricks:

  • Yellow, just ripened bananas work best here. You don’t want to use really spotted, mushy bananas.
  • The coconut oil serves two purposes in the melted chocolate: 1) It helps thin out the chocolate, making it easier to spread, and 2) it hardens the chocolate a bit faster, making that nice chocolate shell on top. You can get away with omitting it, but you will need to melt more chocolate chips so you have enough to spread on.
  • Use the sweetest strawberries you can get your hands on for the best overall taste. Mine were quite tart and not the best in these bites.
  • Feel free to use any toppings you wish! Get creative with it. You can also double the chocolate if you want a really chocolaty bite.
  • Not surprisingly, these become SOLID when in the freezer for a long time. Leave them on the counter to soften for about 15 minutes before enjoying.
  • Don’t want to use bananas? Try a small spoonful of dairy-free ice cream into each liner instead.


Well, I’m off to do some major updates to the online vegan shopping guide. Thanks for all your great suggestions yesterday! I will be adding them in soon.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 17 comments… read them below or add one }

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Amanda @ Sweet Release April 14, 2012 at 6:03 pm

I just made these today, and I LOVE them. Perfect for the warm weather! They were so easy and fun to make and make the perfect bite of something sweet to (guilt-lessly) satisfy my never-ending sugar cravings! :) thanks so much for the recipe.


Jan Liptok April 14, 2012 at 6:34 pm

I made these last night. WOW…..sooooo yum!! Even the kids ate them. Thanks Angela :)


Prepel April 15, 2012 at 8:58 am

I’m allergic to strawberries, but I’m thinking mango would work!


Jennifer M April 15, 2012 at 2:24 pm

Just finished making these! Can’t wait to try them! :)


[email protected] April 16, 2012 at 12:01 pm

I’ve tried coconut whipped cream several times with little success. I’d love to see a tutorial if you haven’t done one already!


Yasmine April 17, 2012 at 2:46 am

I made it yesterday : yummy! Even if my strawberries weren’t very sweet, it was a good sweetness post-diner. Thanks!


Destini April 17, 2012 at 12:44 pm

you are genius! Seriously! I am making these this weekend…..of course not all for myself….


Janice Crowe April 22, 2012 at 11:53 am

These look so beautiful! I made them last weekend for a special dinner, and I used a homemade vegan banana ice cream instead of the frozen banana like you suggested. So delicious… Thank you for the inspiration!


Stacey @ Here's to Life April 27, 2012 at 9:41 pm

Those look AMAZING!!! I can’t wait to make them myself!


Amanda June 5, 2012 at 9:55 pm

I work at a group home, and we’re always trying to find new, healthy things for them to eat. This is perfect and definitely going on the menu sometime soon!


Eileen June 14, 2012 at 7:07 am

How do the banana’s not go brown? Any suggestions


Basil June 15, 2012 at 8:58 pm

They’re so purdy! I made some today, and they are in the freezer right now. Such a cute idea – love the coconut!


Julie May 5, 2013 at 10:25 am

Making these for a potluck tomorrow! Do you think I should keep them in the fridge overnight? Thanks for the great idea!!!


Angela (Oh She Glows) May 5, 2013 at 8:13 pm

Yes the fridge or the freezer should be fine to keep them. enjoy!


Sarah July 26, 2013 at 1:49 am

Hi there,
I just want to say thank you for your inspiring dessert.
I made these yesterday to take to a friends house and the tray was cleared so quickly
with murmurs of mmmm and yum!
I also added some mango to some of the banana, with toppings on the chocolate of
chilli powder, cinnamon, coconut or some gold powder.

Thank you for a lovely recipe, and lovely blog.


Kathy December 26, 2013 at 3:09 pm

This recipe saved me! We were having 20 people over for a Christmas Eve get-together, and somehow I forgot about dessert…with many children and a couple vegans in the group, I wanted something that everyone could enjoy, and I was stumped. I thought about fruit kabobs, but that seemed kind of dull. So I went to your blog and lo and behold discovered these banana split bites. Perfect! And, since they are so simple to put together, my kids could make them – SO convenient because I was short on time as usual! They looked great in the mini paper liners, and they were a huge hit. THANK YOU, once again, for another awesome recipe. We will definitely be making these frequently.


Beauty Follower August 9, 2014 at 4:29 pm



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