Plant-Based in Real Life

How to Make the Best Little Frozen Bananas

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Frozen whole foods, plant-based snack

This is a fun whole foods, plant-based (WFPB) snack for kids and adults that’s easily prepped in just a few minutes, so you can reach for frozen bananas as an afternoon or evening snack, or as a fun treat on the weekend.

frozen bananas

Once they are frozen, bananas take on a wonderful creamy consistency that is almost like ice cream.

Also, this is also a great recipe for beginning cooks.

In addition, kids love helping with this recipe, so it makes a quick, easy family cooking project.

Keep your snack simple (and cheap)

The first thing you should know is that there’s no need to go all out and buy expensive baking sheets, unless you bake a lot and that would justify a big purchase.  I just stick with these super simple Good Cook Baking Sheets I bought years ago. They’re cheap and practical, and I since I didn’t spend a lot on them I won’t be heartbroken if they get stained or scratched.

Next, you will need some parchment paper. You can find it near the plastic wrap in most supermarkets or online.  I’ve found Reynolds Kitchens Parchment Paper works great.

Then find a knife. Any reasonably sharp knife will work.

Finally, you’ll need a cutting board.  My family likes this red Oneida Colours 16-Inch Cutting Board because it hides stains well.  It is dishwasher safe and lasts for years.

Let’s get started on the bananas!

The beauty of this recipe is its utter simplicity.  You’ll see what I mean so let’s get started!


3 bananas


  1. First, with scissors or the blade attached to the parchment paper box, cut parchment paper to fit in the bottom of a baking sheet.
  2. Then, peel the bananas.
  3. Next, cut the bananas into one-inch chunks.
  4. After that, place the chunks on a cookie sheet.  Make sure the chunks are not touching one another.
  5. Insert a toothpick into each chunk.
  6. Place cookie sheets in the freezer.
  7. Allow banana chunks to freeze for about an hour and a half.
  8. Finally, enjoy!

The greatest part about this recipe is that you could mess up almost any of the steps (except #6, placing them in the freezer!) and your result would still turn out wonderful.

Ready to eat frozen bananas!

There you have it–one of the easiest, purest whole foods, plant-based snacks that you will ever make, and I believe that the results will not disappoint.

And the best part is that it’s just the fruit.  Not hyper-processed snack food made mostly of white flour, white sugar, fat and salt that we know is only contributing to our waistlines.  Just the frozen bananas.

To sum it up, what could be better? Enjoy!

Note: if you have young children, make sure the frozen banana chunks you give them are small enough for them to chew and swallow safely.

Are you looking for more whole food, plant-based books, recipes and resources? Please check out my Resources page.

Would you like to learn more about the Whole Food, Plant-Based Diet?

This post may contain affiliate links. Please read my disclosure for more info.
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Hi! I’m Katherine from Plant-Based in Real Life. I blog about the whole food, plant-based (WFPB) diet for the prevention and reversal of chronic disease. I love writing about how eating plant-based foods can help you live a long and healthy life. I first learned of the “plant slant”, eating mostly plants for optimal health, from The Blue Zones by Dan Buettner, and my family decided to go entirely plant-based after watching the Forks Over Knives documentary. Originally from the American West, I lived in Mexico for sixteen years, first as a student, then as a wife and mom. I hold an undergraduate degree in International Trade from the Universidad de Guanajuato in central Mexico and a Master in Management from Southern Oregon University. In 2017 I completed the Center for Nutrition Studies’ Certificate in Plant-Based Nutrition.


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