Place bananas on a baking sheet and place in the freezer for at least 1 hour.
Meanwhile, melt chocolate in a double boiler or in short bursts in the microwave. Line a mini muffin pan with 8 paper liners. Carefully spoon a small amount of chocolate into each liner, using the spoon to brush it up against the sides. Remove the bananas from the freezer and place one in each of the liners. Place about ½ teaspoon of almond butter in each cup. Top evenly with the remaining chocolate and sprinkle lightly with salt.
Place the mini muffin pan in the freezer until the chocolate is set, about ten minutes. Then they can be transferred to an airtight container and stored in the freezer until ready to eat.