Prep the pan: Line a rimmed baking sheet with parchment paper. Aim for about 9x13 inches or similar; the exact size just changes the thickness of the bark.

Slice the bananas: Cut into 1/4-inch rounds. You want them thin enough to bite easily but thick enough to hold shape.

Lay the base: Arrange banana slices in a single, snug layer on the parchment. Overlap slightly to minimize gaps. This becomes your bark foundation.

Mix the nut butter layer: In a small bowl, stir peanut butter with honey or maple syrup, vanilla (if using), and a pinch of salt. If it’s too thick, warm it in the microwave for 10–15 seconds to make it spreadable.

Spread the nut butter: Dollop small teaspoons over the banana layer, then gently spread to cover as much surface as possible. Don’t stress about perfect coverage—patchy is fine.

Melt the chocolate: In a microwave-safe bowl, heat the chocolate and coconut oil in 20–30 second bursts, stirring between each, until smooth. Or melt in a heatproof bowl set over a pot of barely simmering water, stirring constantly.

Coat with chocolate: Pour the melted chocolate over the bananas and nut butter. Tilt the pan or use an offset spatula to spread it evenly, nudging it to the edges so everything is sealed.

Add toppings: While the chocolate is still wet, sprinkle on your chosen toppings. A little crunch and a light dusting of flaky sea salt go a long way.

Set and freeze: Place the pan in the freezer for 45–60 minutes, until the chocolate is firm and the bananas are fully set.

Break into pieces: Lift the bark out using the parchment and break or cut into chunks. Keep sizes small for easy snacking.