Banana Chocolate Sushi

frozen bananas covered in chocolate, sprinkled with coconut and nuts, and served with chopsticks — how good does that sound? I tell you what, it tastes even better. This unique dessert a favorite of mine. Not only is it easy to make, it also keeps well in the freezer, making it the perfect “emergency dessert” to whip out when unexpected hungry guests stop by. And, trust me, it’s a real crowd pleaser when sliced and served with chopsticks. Purée a little kiwi and place it on the side of your dish. It looks like wasabi, completing the whole sushi look.

How To Make Banana Sushi

All you need is a few ingredients and baking sheets. The baking sheet will help keep the bananas in place and effortlessly transition from counter top to freezer without chance of rolling around. I use pecans in my recipe for a nutty touch, almost like a banana split without the cherry and ice cream! Grab a chocolate bar or two and melt as instructed. Low and slow is the name of the game. Chocolate can overheat fast. To prevent this from happening I instruct you to keep the chocolate over low heat. This will yield silky, velvety chocolate perfect for coating. Next, the crushed pecans and finally the coconut flakes.

Freezer Friendly

Double up the ingredients when making a batch, wrap well and freeze. Then they’re ready to slice and serve in three minutes. Ah, the beauty in simplicity! Whip these up on a lazy Sunday. Your only challenge is not eating the extra batch before you freeze them, because who can resist chocolate and bananas? Certainly not me. Find another favorite no bake recipe here!

Banana Chocolate Sushi Recipe


Banana Chocolate Sushi

Cuisine Dessert


  • 4 small bananas
  • 1 bag good quality chocolate chips
  • Pecans chopped small (enough to coat bananas)
  • Cashews chopped small (enough to coat bananas)
  • Unsweetened coconut flakes enough to coat bananas
  • Sea salt


  1. Line a large baking sheet with parchment paper and set aside
  2. Boil a small pot of hot water
  3. Place a small metal bowl over the hot water
  4. Melt chocolate chips in the bowl and whisk often to ensure even melting
  5. Dip bananas in chocolate
  6. Then dip in either pecans, cashews or coconut flakes
  7. I like to make a few of each variety
  8. Sprinkle with a touch of sea salt
  9. Place on baking sheet and place in the freezer to set, around 15 minutes
  10. Once set, cover well with plastic wrap and freeze.
  11. When you're ready to serve, use a very sharp chef's knife and slice banana pieces. Arrange on a platter.

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