A Kidney-friendly Recipe from Our Expert Dietitians

Chocolate Banana & PB Bites

Before using, please refer to our Recipes Disclaimer.

Yields: 60-70 slices

Per 10 slices:

• Calories: 80
• Protein: 1.9 gm
• Carbs: 9.5 gm
• Sodium: 28 mg
• Potassium: 136 mg
• Phos: 32 mg

Ingredients:

• 1-2 bananas
• ¼ cup peanut butter
• ¼ cup semisweet chocolate chips

Directions:

• Cover a baking sheet with plastic wrap, wax paper, or parchment paper
• Cut the banana into ¼ inch slices
• Lay the banana slices on the covered baking sheet
• Soften the peanut butter by microwaving for 30 seconds
• Drizzle the peanut butter over the banana slices, or pipe overtop using a piping bag
• In a separate dry bowl, melt the chocolate chips using the microwave (melt in 15 seconds intervals, mixing in between, to avoid overheating)
• Drizzle the melted chocolate overtop of the peanut butter covered banana slices, or pipe using a piping bag
• Place the banana bites into the freezer (uncovered) for 2-3 hours until the bananas are completely frozen
• Once frozen, remove from the baking sheet and transfer to a freezer safe storage container
• Place immediately back into freezer

Tips:

The bananas will not go bad in the freezer when sliced like this (I know you’re doubting me right now!); however, as soon as they defrost they will become mushy, so eat the bites should be eaten while frozen.
If the chocolate chips aren’t melting to a soft, pourable consistency, try adding a few drops of canola or vegetable oil. Stir to see texture after adding oil, then add more as needed until smooth. If the chocolate chips become gritty or difficult to work with, remember to use a dry bowl to melt them in; even the smallest drop of water will cause chocolate to seize (tighten up or become gritty), which unfortunately cannot be fixed.

Adjustments:

Chunky peanut butter, almond butter, or other nut butters can also be used for this recipe. Any chocolate can be used. 

Recipe developed by Paige Vondran, MS