Chocolate and banana is an ageless flavor pairing. I decided to add some homemade marzipan to that combination, and the result was a success! Chocolate covered banana marzipan bites have a smooth, chewy texture from the almond marzipan which perfectly complements the creaminess of the banana and slight bitterness of the chocolate. Add some crunch with chopped nuts (I used hazelnuts) or some fun sprinkles for a dash of color. Or mix it up by making them white chocolate covered banana marzipan bites!

Layers of flavor, crunch, and texture mingle to create this cheerful treat. Whip up these chocolate covered banana marzipan bites for any holiday, celebration, or a just-because gift.


for the marzipan

  • 1 cup almond flour or almond meal
  • ½ cup powdered sugar
  • 1 teaspoon almond extract
  • Pinch of salt
  • 3-4 tablespoons corn syrup

for assembly and coating

  • 3 medium-large bananas
  • 1 ½ cups dark or semi-sweet chocolate
  • 1 tablespoon hazelnuts, toasted and chopped
  • 2 tablespoons sprinkles or sanding sugar

makes 21-23 bites


Place the almond flour, almond extract, salt, and corn syrup in a food processor and blend until the ingredients form a ball. Slice the bananas in 1-2 inch pieces and place on a baking sheet lined with parchment paper. 

Break off ~1 tablespoon-sized portions of marzipan and shape to fit on the tops of the sliced bananas. Place the baking sheet in the freezer for 15-20 minutes.

In a small pot, melt the chocolate on low heat until smooth. Remove the baking sheet from the freezer and place each banana-marzipan bite, one by one, into the chocolate until each is evenly coated. Use two forks to transfer the bites from the pot to the baking sheet. Sprinkle with hazelnuts or sprinkles. Refrigerate for 30 minutes or overnight and serve cold or at room temperature!

Bananas and rum are, in my opinion, a great culinary love match. Have you ever noticed that when bananas get super old and overly ripe they exude an alcohol-like aroma? That is the sugar alcohols releasing from the fruit which, the more ripe it is, lend it even more sweetness. This banana cake with rum tahini caramel has only 2 tablespoons of added sugar in the cake itself since a) the bananas themselves are so sweet, and b) it is doused in caramel sauce. 

I like to plate the cake then pour the caramel over the top and essentially baste it, but you can also pour the caramel over individual servings. The longer the cake absorbs the caramel, the more rich and flavorful it will be. You could eat this banana cake with rum tahini caramel for breakfast or pair it with some whipped cream or ice cream for a decadent dessert. 


for the cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 medium-large bananas
  • ½ cup neutral oil 
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

for the rum tahini caramel

  • ½ cup sugar
  • ⅓ cup water
  • ¼ cup tahini
  • 2 tablespoons rum

for the garnish

cake steps

Preheat the oven to 350°F and grease and line a square baking pan with parchment paper.

In a medium-sized bowl, mix together the flour, baking soda, baking powder, and salt and set aside. Cream together the bananas, oil, sugar until light and fluffy. Add in the eggs, one at a time, and the vanilla until smoothly combined. Slowly add in the flour mixture until a smooth batter has formed.

Bake for 45 minutes until golden.

rum tahini caramel steps

Once the cake is finished baking, heat the sugar on medium until it begins to melt, swirling it around without mixing, about 7-9 minutes. Using a wooden spoon or rubber spatula, very slowly mix in the water, then the tahini, then the rum. Cook until it begins to bubble then turn off the heat. 

assembly steps

Let the cake cool slightly and using a toothpick or skewer, make small indents in the top of the cake. Pour the caramel over the cake, either in the pan or on a plate, and allow the caramel to trickle in. Top with sesame seeds and continue spooning any caramel that dripped off the sides onto the top of the cake (essentially basting it).