Peel and slice up bananas and distribute them evenly into a zip loc bag. Freeze for about 4 hours or until frozen solid.
Transfer frozen bananas to a high-speed blender or food processor and add almond butter. Blend until they form a thick purée. Scrape the mixture down with a spatula or spoon occasionally to help the blending process.
Fold in chopped dark chocolate and pour into a lined loaf pan. Put in the freezer for about 2 hours or until desired consistency is reached.