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Chocolate-Dipped Banana Date Sushi (With 24g Protein Added)

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If you love a chocolate covered banana moment but want something made with real ingredients, this is such a fun one to try.

Soft Medjool dates are pressed into a layer, rolled around a whole banana with a thin swipe of peanut butter and crushed pecans, then sliced and dipped in dark chocolate. I stirred in a packet of chocolate peanut butter collagen to add 24 grams of protein to the batch and finished everything with flaky sea salt.

They look impressive sliced and feel indulgent, but they’re made with simple ingredients.

Why Add Collagen?

I mixed one packet of chocolate peanut butter BetterCollagen directly into the melted chocolate before dipping.

That single packet adds 24 grams of protein to the entire batch without changing the texture or flavor. It melts right into the chocolate and makes these feel a little more balanced.

If you’re already melting chocolate, it’s an easy upgrade.

use code: Cookies for a discount

CHOCOLATE-DIPPED BANANA DATE SUSHI:

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Chocolate-Dipped Banana Date Sushi

Servings: 9 rolls
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Ingredients

  • 10-12 Medjool dates pitted
  • 1 whole banana
  • 1/8 cup natural peanut butter
  • 1/4 cup finely crushed pecans
  • 1/2 cup dark chocolate chips (you may melt more for dipping depth, but you won’t use it all)
  • 1-2 teaspoons coconut oil optional, for thinning chocolate
  • 1 packet chocolate peanut butter collagen (24g protein)
  • Flaky sea salt

Instructions

  • Line parchment paper on your counter. Slice the dates open and press them into a tight rectangle, slightly overlapping. Place another sheet of parchment on top and roll into an even layer.
  • Spread a thin layer of peanut butter over the dates. You want just enough to coat the surface, not a thick layer. Sprinkle the crushed pecans evenly and gently press them into the peanut butter.
  • Place the whole banana along one edge of the date layer. Using the parchment to help, roll tightly into a log, pressing gently as you go to keep it compact.
  • Refrigerate for 20 to 30 minutes to firm up before slicing.
  • Use a sharp knife and wipe between cuts for clean edges. Cut into 9 even pieces.
  • Melt the chocolate chips (with coconut oil if needed) until smooth. Stir in the collagen packet until fully combined. Let the chocolate cool slightly so it doesn’t melt the banana.
  • Dip each slice into the chocolate and place on parchment. Sprinkle flaky sea salt immediately.
  • Refrigerate again until the chocolate sets.

Notes

Nutrition values are approximate values and will vary by brand and how much chocolate you actually use.
Per roll (1 of 9):
~180 calories
~5–6 grams protein
Keep in mind, you may melt more chocolate than you use in order to have enough depth for dipping. Only the chocolate that coats the rolls is reflected in the estimate above.

my baking favorites:

  • Keep the peanut butter layer thin. Too much makes them heavy.
  • If you prefer less sweetness, use a slightly under-ripe banana.
  • You can drizzle chocolate instead of fully dipping if you want a lighter finish.
  • These are perfect sliced and served on a platter. They feel elevated but are simple enough to make on a weekday.

If you try them, let me know what you think!

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