Line an 11x15-inch baking sheet with parchment paper.

Slice all three bananas into rounds, about ½ inch thick.

Arrange the banana slices on the parchment-lined baking sheet in a rectangle, leaving some space around the edges of the pan. It doesn’t need to be perfect—just make sure the slices are touching one another.

Once the bananas are arranged to your liking, place the peanut butter in a microwave-safe measuring cup with a spout. Microwave on high for 40 seconds, pausing halfway through at 20 seconds to give it a stir.

Carefully drizzle the melted peanut butter over the banana slices, focusing on the center and avoiding the edges. Use a rubber spatula to gently spread the peanut butter evenly across the bananas.

Transfer the sheet pan to the freezer and chill for about 30 minutes.

Just before removing the pan from the freezer, place the chocolate chips in a clean, microwave-safe measuring cup. Microwave on high for 2 minutes, stirring every 30 seconds, until the chocolate is fully melted and smooth.

Take the pan out of the freezer and pour the melted chocolate over the peanut butter and bananas. Again, aim for the center to avoid overflow.

Use a clean rubber spatula to gently spread the chocolate in an even layer over the surface.

Once the chocolate is smoothed out, sprinkle sea salt over the top. Return the pan to the freezer for another 20–30 minutes, or until the bark has fully set.

Break into pieces and enjoy!