Samoa Banana Bites (Girl Scout Cookie Inspired)
These samoa banana bites are inspired by the caramel delight girl scout cookies! They’re banana slices coated in chocolate and topped with dairy-free caramel and toasted coconut.
What are Samoa cookies?
These days they’re called caramel delights, but you may know them as Girl Scout Samoa cookies! They’re round shortbread cookies topped with caramel, toasted coconut, and a chocolate drizzle. The flavor combinations are perfect together and it tastes just as yummy as a fruit dessert.
These banana Samoa’s are everything you love about the cookie but with about half the work of making it at home, and an overall much lighter and healthier bite-sized treat.
Why you’ll love these samoa banana bites
- They’re the perfect little treat. These bite-sized little treats are perfect for just a little dessert that you can keep in the freezer for when you have a sweet tooth.
- It’s a no-bake recipe. You get all of the taste of a samoa cookie, but with no baking.
The Ingredients for Samoa Banana Bites
- Shredded Coconut.
- Chocolate Chips and Coconut Oil. This makes the melted chocolate to coat the bananas. Sub homemade carob chips for AIP.
- Bananas. I recommend not using really ripe bananas. You’ll want something that’s a bit firmer so it holds up!
- Coconut Cream, Coconut Sugar, and Salt. These ingredients make the caramel sauce.
How to make Samoa banana bites
- Step One. Toast the coconut.
- Step Two. Melt the chocolate and the coconut oil using your preferred method.
- Step Three. Dip each banana piece into the chocolate and fully coat. Allow the excess chocolate to drip off before transferring it to a parchment-lined plate. Transfer to the fridge and allow to set.
- Step Four. Make the caramel.
- Step Five. Remove the bananas from the fridge and top each banana slice with a spoonful of caramel. Sprinkle with shredded coconut and serve chilled.
Tips & Tricks
- Don’t use really spotty bananas. You’ll need something that’s a bit more firm just so it holds up.
- Make extras! These freeze great!
How to store the bananas
- In the fridge. Store them in a sealed glass container for about 24 hours.
- To freeze. Freeze in a freezer-safe bag for up to 30 days.
Can you eat them frozen?
I usually don’t eat it straight out of the freezer as the caramel gets pretty hard, but they’re great partially frozen!
Can you make these coconut free?
The samoa/caramel delight cookies are very coconut-forward, so leaving out the coconut would really change the flavor altogether.
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For the toasted coconut
- 1/3 cup shredded coconut
For the melted chocolate & banana
- 1/3 cup dairy-free chocolate chips (sub homemade carob chips for AIP)
- 2 tsp coconut oil
- 2 bananas, sliced
For the caramel
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- Pinch of tsp salt
- Preheat the oven to 325 F and line a baking sheet with parchment paper. Add the shredded coconut to the baking sheet and bake in the preheated oven for 4-8 minutes, checking often to ensure they don’t burn, until lightly toasted. Set aside.
- Melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).
- Carefully drop each banana one by one into the chocolate and rotate with a fork to fully coat. Allow the excess chocolate to drip off before transferring it to a parchment-lined plate. Transfer to the fridge and allow to set.
- Combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed. Allow to cool.
- Remove the bananas from the fridge and top each banana slice with a spoonful of caramel. Sprinkle with shredded coconut and serve chilled.
- All nutrition facts are estimated and will vary.
- Prep Time: 30
- Category: Dessert
- Method: No Bake
- Serving Size: 1 serving
- Calories: 327
- Fat: 11.8g
- Carbohydrates: 41.2g
- Fiber: 3.2g
- Protein: 2.6g
Keywords: samoa bananas