Frozen Banana Peanut Butter Fudge Bars (No-Bake, GF/DF)
Cold, creamy, chocolatey — like a frozen peanut butter cup meets banana bread. No baking, minimal fuss, and totally freezer-friendly.
Ingredients
Base
- 2–3 very ripe bananas, mashed about 1 cup
- 1/2 cup natural peanut butter or almond butter
- 1/4 cup plant-based milk oat or almond
- 1/2 tsp vanilla extract
- 1/2 cup gluten-free oat flour
- 1/4 cup coconut flour
- 4–6 Medjool dates pitted and chopped, optional
Chocolate layer
- 1/2 cup dairy-free chocolate chips
- 1 tbsp coconut oil
Instructions
- Mash bananas; stir in peanut butter, milk, vanilla, and dates (if using).
- Mix in oat and coconut flours until a thick, scoopable dough forms. Add a spoon of oat flour if too wet.
- Line a loaf pan or 8×8 with parchment and press mixture evenly.
- Freeze 30–45 minutes until firm.
- Melt chocolate with coconut oil; pour over base and smooth.
- Freeze 1–2 hours until set; slice and store frozen.
Notes
Eat straight from the freezer; thawing makes them messy. Nut-free: Use sunflower seed butter; choose allergy-friendly chocolate or skip topping. They’re rich—cut small!