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Samoa Banana Bites (Girl Scout Cookie Inspired)

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale

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


  1. 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.
  2. Melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).
  3. 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.
  4. 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.
  5. 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