1. Melt chocolate in a microwave-safe bowl on high for 1 minute. Stir, then continue to microwave until completely melted, about 30 more seconds.
2. Pour chocolate onto a parchment-lined baking sheet and spread into an even, 1/4"-thick layer. Sprinkle all over with banana chips, coconut, ginger, and nuts. Let chocolate harden at room temperature for about 1 hour (or refrigerate for 30 minutes). Break bark into pieces and store in an airtight container.
Source: Hannaford Fresh Magazine, November - December 2016