This Tahini Pistachio Banana Bark is creamy, salty-sweet, and SO good — I can’t stop making it lately. It’s the perfect easy snack or dessert to keep in your freezer, made with gut-friendly ingredients and no refined sugar. The banana + tahini + pistachio combo is chef’s kiss — you’ve got to try it.

Frozen banana bark broken into pieces with visible layers of pistachio, dates, and chocolate

You know I’m always looking for simple, no-fuss snacks that taste indulgent but are packed with good-for-you ingredients — and this Tahini Pistachio Banana Bark has been on repeat in my kitchen.

Watch Me Make Tahini Pistachio Banana Bark

It hits all the textures — sticky tahini layer, chewy dates, crunchy pistachios, creamy frozen banana, and snappy dark chocolate shell on top. And it’s made with gut-friendly ingredients that leave you feeling good (no sugar crash here).

Plus, it’s so easy to make — you just layer everything up, freeze it, and break it into pieces. Perfect to prep ahead and keep stashed in the freezer all summer long.

If you’ve never tried banana + tahini + pistachio together, this is your sign — it’s one of those flavor combos that just works. Trust me.

Freezer-friendly gut-friendly banana bark layered with tahini and pistachio

Why You’ll Love It:

Super simple: Just layer, freeze, and enjoy — no cooking or baking required.
Naturally sweetened: Sweetened with banana + a touch of maple syrup + dates — no refined sugar.
Gut-friendly: Packed with fiber, healthy fats, and ingredients that support blood sugar balance.
Freezer-friendly: The perfect cold snack to keep on hand for hot summer days!

Healthy tahini pistachio banana bark ready to eat straight from the freezer

What You’ll Need:

Banana — Forms the base layer. Ripe but not overly soft bananas work best here.
Tahini — Adds a creamy, nutty richness. You can sub almond or cashew butter, but tahini + pistachio is magic.
Maple syrup — For just a touch of sweetness.
Thick coconut yogurt — Helps make the tahini layer super creamy and spreadable. I like Cocojune.
Dates — Add natural caramel-y sweetness and a little chew.
Pistachios — For crunch and that amazing flavor — I love using roasted, unsalted pistachios.
Flaky sea salt — Don’t skip it — the salt takes the flavors to the next level.
Dark chocolate — Melted and drizzled over the top for that perfect finishing touch. I used Hu Kitchen chips.

Stack of banana pistachio tahini bark pieces on parchment paper

How To Make It:

Slice the banana and lay it out in rows on a parchment-lined tray.
Place a second sheet of parchment over the bananas. Using the bottom of a glass or cup, gently smash the banana slices flat. Freeze for 30 minutes.
In a small bowl, mix together tahini, maple syrup, and coconut yogurt until smooth.
Spread the tahini mixture evenly over the frozen banana layer.
Sprinkle chopped dates and half of the chopped pistachios on top.
Spread the melted dark chocolate over everything.
Sprinkle with remaining chopped pistachios and flaky sea salt.
Freeze for at least 3 hours or until fully set.
Break into pieces and enjoy!

Pistachio banana bark with tahini and dark chocolate, broken into snackable pieces

Recommended Tools:

Glass mixing bowl
Silicone spatula
Stainless steel measuring cups + spoons
Small baking tray or sheet pan - Caraway for nontoxic (Code: SARI)
Parchment paper

Banana bark with creamy tahini layer, chopped dates, and pistachios close up

Frequently Asked Questions:

Can I use another nut butter?
Yes! Almond or cashew butter would work, but the tahini + pistachio combo is what really makes this bark special.
How long does it keep?
Store in an airtight container in the freezer for up to 1 month. I love eating it straight from the freezer!
Can I make this dairy free?
It already is! Just use a dairy free coconut yogurt.
Do I have to smash the bananas?
You don’t have to, but it helps the layers stick together better and gives a nice even texture.

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