Line a 8x8 baking dish with parchment paper, ensuring the paper climbs up the sides so it can be easily lifted out of the pan. Grease bottom and sides of parchment paper with a neutral oil.
Pit the dates and soak them in hot water for 5 minutes
Add the dates and some of the soaking water (about 2 tbsp) to a high speed blender and process until a smooth paste forms.
Using a spatula, transfer the date caramel to the prepared baking dish and spread to form a smooth base layer.
Add the cold or frozen bananas to the blender (no need to clean between uses) and process until smooth.
Pour the banana cream over the date caramel to form the second layer.
Freeze for 3 hours or overnight.
Remove from baking sheet and slice the frozen bar into smaller squares - make seven cuts going each direction.
Melt the dark chocolate (see notes in blog post) and using two forks, carefully dip each square in the pool of chocolate. Transfer to a wire baking rack to allow the chocolate to harden.
Sprinkle with sea salt, if desired. Enjoy!
