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Snack recipe · from the recipe book

Chocolate Strawberry Banana Freezer Loaf

A deep cocoa banana base, rippled with fresh strawberry and studded with chocolate chips, frozen firm enough to scoop like rich, fudgy ice cream.

Chocolate Strawberry Banana Freezer Loaf

Ingredients

  • 4 medium480 gBananaripe, sliced into coins
  • 1⅓ cups200 gFrozen strawberries, unsweetened
  • ⅔ cup sliced100 gStrawberriesfinely diced
  • ¼ cup24 gUnsweetened cocoa powder
  • 2 tbsp32 gPeanut butter, no salt added
  • ¼ cup (60 ml)60 gMilk, 2%cold
  • 1 tbsp20 gMaple syrup
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • ¼ cup40 gSemisweet chocolate chipsdivided in half

Steps

  1. Spread the sliced banana in a single layer on a parchment-lined tray and freeze until solid, about 4 hours.
  2. Line a small loaf pan with parchment and put it in the freezer to chill while you blend.
  3. Put the frozen banana and frozen strawberries in a blender or food processor.
  4. Add the unsweetened cocoa powder, peanut butter, milk, maple syrup, vanilla and salt to the blender.
  5. Blend, stopping to scrape down the sides, until thick, smooth and evenly chocolate-colored like soft-serve, about 3 to 4 minutes; pour in the milk gradually if the blades stall.
  6. Fold half of the chocolate chips into the cocoa banana base with a spatula.
  7. Spread half of the cocoa banana base in the chilled pan, scatter half of the diced fresh strawberries over it, then top with the remaining half of the base and the remaining half of the diced strawberries.
  8. Drag a knife through the layers a few times to swirl, then sprinkle the remaining half of the chocolate chips on top.
  9. Cover and freeze until firm, about 2 hours.
  10. Let the loaf sit at room temperature for 5 to 10 minutes to soften, then scoop or slice into 4 servings.

Contains: Milk, Peanuts. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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